Herb Crusted Rack of Lamb
Adapted from Cooking at Home with The culinary Institute of America. The rack of lamb is seasoned with rosemary, thyme, salt and pepper, and then topped with a mixture of butter-moistened bread crumbs, parsley, and garlic. When it is roasted in the oven, the crust becomes crumbly and golden brown along the edges of each chop.
Servings Prep Time
4people 10minutes
Cook Time Passive Time
50minutes 10minutes
Servings Prep Time
4people 10minutes
Cook Time Passive Time
50minutes 10minutes
Ingredients
Rack of Lamb
Herb Crust
Instructions
  1. Pre-heat oven to 400 degrees Season the rack of lamb with salt and pepper, then rub it with oil, rosemary, and thyme. Place it on a wire rack nested on top of a baking sheet or a roasting pan. Set aside.
  2. In a medium bowl, add the panko, butter, cilantro or parsley, garlic paste and salt + pepper to taste. Mix it well, the mixture should feel moist. Set aside
  3. Place the lamb on top rack of the oven and cook for 10 minutes or till the lamb has browned nicely. Lower the temperature to 325 degrees and roast the lamb till you reach your desired temperature. 15- 20 minutes for medium rare, 25-30 minutes for medium. See notes in blog post under cooking time and temperature.
  4. Remove the lamb and let it cool for a few minutes. Carefully pack the herb bread crumbs on top of the lamb rack. Place it back in the oven and roast till crumbs are lightly browned, about 10 minutes. Then Turn the oven to broil and broil for 30 seconds till top is nicely golden brown. Watch the rack carefully, as the crumb can turn from golden brown to burnt in seconds.
  5. Remove the lamb, tent loosely with foil and let it rest for 10 minutes. To serve cut the lamb rack into chops.
Recipe Notes

Rack of Lamb: ask your butcher to french the rack of lamb, trim some of the fat and remove the silver skin. Don’t trim all the fat you want a thin layer of fat on top of the rack, it adds flavor and prevents the lamb from getting dry. See blog post on how to trim fat and silver skin.