New Year’s Dinner Special : Herb-Crusted Rack of Lamb

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Make your New Year’s dinner unforgettable with this Herb-Crusted Rack of Lamb. It’s elegant, flavorful, and surprisingly easy to prepare.

Ingredients

For the Lamb:

  • 2 racks of lamb (8 ribs each), frenched
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard

For the Herb Crust:

  • 1 cup fresh breadcrumbs
  • 3 tablespoons fresh rosemary, finely chopped
  • 3 tablespoons fresh thyme leaves
  • 2 tablespoons fresh parsley, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

Preparation:

  1. Remove lamb from refrigerator 1 hour before cooking to reach room temperature
  2. Preheat oven to 375°F (190°C)
  3. Pat lamb racks dry with paper towels

Season the Lamb:

  1. Rub lamb racks with olive oil
  2. Season generously with salt and pepper
  3. Mix minced garlic with Dijon mustard in a small bowl

Make the Herb Crust:

  1. In a medium bowl, combine breadcrumbs, chopped herbs, and minced garlic
  2. Add olive oil and mix well
  3. Season with salt and pepper
  4. Set aside

Cooking Process:

  1. Heat a large skillet over high heat
  2. Sear lamb racks for 2-3 minutes per side until golden brown
  3. Remove from heat and let cool slightly
  4. Brush the meaty side of each rack with the mustard-garlic mixture
  5. Press the herb mixture firmly onto the mustard-coated side

Roasting:

  1. Place lamb racks on a roasting pan, bone side down
  2. Roast for 20-25 minutes for medium-rare (internal temperature 135°F)
  3. Remove from oven and tent with foil
  4. Let rest for 10 minutes before cutting

Serving:

  1. Cut between the bones into individual chops
  2. Arrange on warm plates
  3. Serve immediately

Note: Serves 4-6 people

Pro Tips:

  • Ask your butcher to french the rack (clean the rib bones)
  • Use a meat thermometer for perfect doneness
  • For medium, cook to 140°F; for medium-well, 150°F
  • Let the meat rest to ensure juices redistribute properly

Temperature Guide:

  • Rare: 125°F
  • Medium-rare: 135°F
  • Medium: 140°F
  • Medium-well: 150°F
  • Well-done: 160°F