Herb Crusted Rack of Lamb for 2
Each year in December, my husband and I do a cozy dinner and gift exchange at our place before spending the holidays with our families. We’ll make a couple of cocktails and light appetizers, exchange gifts, and cook a comforting meal together — seriously my ideal night!
The last few years, we’ve made this herb crusted rack of lamb and it has been such a hit. It’s actually incredibly nostalgic — my mom used to make something very similar for us every Valentine’s Day growing up. I finally wrote down the easy recipe I’ve been using the past few years (and yes — I said easy!). Rack of lamb can be an intimidating cut of meat to prepare but this recipe is so simple and the majority of the work is done in the oven. One tool you’ll definitely need is an instant-read thermometer (I love and recommend this one!). It’ll help you ensure the meat is cooked to your preferred doneness — more on that in the notes section below.
The thin layer of dijon mustard combined with the herb and garlic panko crust results in a seriously perfect, flavorful end product. I hope you give this one a try!
Serves 2
INGREDIENTS
1 2-lb rack of lamb, frenched*
Kosher salt
Freshly ground pepper
1 Tbsp minced fresh herbs (I like using any combo of rosemary, thyme and oregano)
3 cloves garlic, minced
3 Tbsp olive oil
3/4 cup panko breadcrumbs
1.5-2 Tbsp Dijon mustard
1 Tbsp neutral, high smoke-point oil (I prefer avocado oil)
METHOD
Pre heat the oven to 450 degrees F.
In a medium bowl, mix together the herbs, garlic, olive oil and breadcrumbs. Set aside.
Season the rack of lamb generously all over with kosher salt and freshly ground black pepper.
Pre-head a cast iron skillet over high heat until very hot. Add the oil to the pan and swirl around. Add in the seasoned rack of lamb and sear on all sides until golden brown (~3-4 mins/side).
Remove from the heat and set aside for ~5 minutes to slightly cool.
Brush the top of the rack of lamb with dijon mustard in a thin layer (you may need up to the 2 Tbsp, depending on the surface area of your rack of lamb), then pack the breadcrumb herb mixture on top of the dijon.
Transfer to the oven to cook for ~20 minutes, or until the lamb has reached your desired internal doneness.**
Allow the lamb to rest for 5 minutes, then slice into lamb chops and serve. I love serving this with a simple green veg (like broccolini or asparagus) and a simple mashed potato.
NOTES
*A frenched rack of lamb is just a rack of lamb where the fat and excess meat has been removed from the slender end of the bone. You can ask your butcher to do this for you!
**I prefer my lamb medium rare, so I pull the lamb at 125°F internal temp for the perfect doneness. Here are the corresponding temperatures for each doneness:
Rare: 115–120°F
Medium-rare: 120–125°F
Medium: 130–135°F
Medium-well: 140–145°F
Well-done: 150–155°F
