Herb Crusted Rack of Lamb
Looking for a delicious and fancy dinner recipe that is sure to impress? This Herb Crusted Lamb Rack is your ticket! An elegant main dish that tastes as good as it looks, this flavorful recipe brings together a perfectly cooked lamb rack coated with a garlic-parsley breadcrumb mixture.
The recipe may seem complicated at first glance, but fear not, it only takes around 10 minutes from prep.
Ingredient Notes
Here are some ingredient notes to help you make the best herb crusted lamb rack possible:
- Rack of Lamb: This is the primary ingredient in the recipe. When choosing a lamb rack, look for one that has a deep red color. This indicates good quality and will result in a more flavorful dish.
- Salt: An essential seasoning element that enhances the flavor of the lamb. Adjust the quantity according to your personal taste and dietary needs.
- Pepper: Adds a hint of heat and spice to the lamb. Use freshly ground black pepper for a stronger flavor.
- Dijon Mustard: Mustard is used to help the breadcrumbs adhere to the lamb, providing a beautiful crust. Its unique tanginess also adds an extra depth of flavor. If Dijon mustard isn’t to your taste or readily available, feel free to substitute with other types of mustard.
- Fresh Parsley: A key ingredient in the herb breadcrumb crust. Fresh parsley imparts a vibrant color and a fresh flavor to the crust.
- Garlic: Garlic lends a robust, savory aroma and taste to the breadcrumb mixture. Fresh garlic cloves are recommended for best results.
- Parmesan Cheese: Parmesan is added to the breadcrumbs for aded savory flavor. Use freshly grated parmesan for the best flavor.
- Toast: Toasted bread is used as the base for the breadcrumb mixture. You can use any type of bread you prefer.
Expert Tips
When it comes to making a succulent herb crusted lamb rack, a few expert tips can make all the difference.
- Importance of searing: Searing the lamb before baking helps to lock in the flavors and provides a nice, brown crust. Don’t rush this step; make sure the lamb is seared evenly on all sides for maximum flavor.
- Thermometer is your friend: Use a meat thermometer to ensure the lamb is cooked to your liking. This takes the guesswork out of the process and helps prevent overcooking.
- Resting is key: Let the lamb rest after removing it from the oven. This allows the juices to redistribute throughout the meat, resulting in a more tender and juicy lamb.
Step by Step Instructions
1) In a food processor, add the parsley, garlic, grated parmesan, and toast quarters. Pulse until you achieve a coarse breadcrumb texture.
2) Spread the herb breadcrumbs into a flat, large baking dish and set it aside.
3) Preheat your oven to 150°C (around 300°F).
4) Prep the lamb rack by removing any membrane and scoring the fat side with a knife. Season it with salt and pepper.
5) In a cast-iron skillet, heat oil over high heat. Sear the lamb rack starting with the fat side down for two minutes. Then, proceed to sear the other sides until they are nicely browned.
6) Remove the lamb rack from the skillet and place onto a plate. Brush the fat side with Dijon mustard.
7) press this side into the herby breadcrumbs then Brush the other side of the lamb rack with mustard and rotate it in the herb crust, making sure each side is well coated with the breadcrumbs.
8) Place the lamb on a wire rack inside a baking dish. If you have an oven-safe probe, insert it into the thickest part of the lamb.
9) Bake until the lamb reaches an internal temperature of 60°C (about 140°F). The cooking time may vary depending on the oven and the size of the lamb rack, but it usually takes about 25-30 minutes for medium-rare.
10) Once cooked, let the lamb rest for at least 10 minutes before slicing and serving.
Storage and Leftovers
You can store leftover lamb in the refrigerator for up to 3-4 days. Make sure to place it in an airtight container to preserve its freshness and flavor. The herb breadcrumbs can also last for up to a week in an airtight container.
Reheat the lamb in the oven at a low temperature until it’s hot throughout. Avoid using a microwave as it can make the meat tough and the crust soggy.
FAQs
You can chop the parsley and garlic finely by hand and mix it with manually crumbled toasted bread. It requires a bit more effort, but the result will be just as delicious. And if you have a small blender you can also use that too!
The best way to ensure perfectly cooked lamb is by using a meat thermometer. For a medium cook, aim for an internal temperature of 60°C (140°F).
Yes, you can make this recipe gluten-free by using gluten-free bread for the breadcrumb mixture.
Yes, simply replace the traditional breadcrumbs with keto breadcrumbs. This will help allow you to keep the herb crust while also having the recipe low in carbs.
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Herb Crusted Rack of Lamb
Ingredients
- 2.2 lbs Rack of lamb about 8 slices
- Salt to taste
- Pepper to taste
- 3 tbsp Dijon Mustard for brushing
Garlic Parsley Breadcrumbs:
- A handful of fresh parsley
- 2 cloves of garlic
- 1 cup Parmesan cheese grated
- 2 slices of toast cut into quarters
Instructions
- In a food processor, add the parsley, garlic, grated parmesan, and toast quarters. Pulse until you achieve a coarse breadcrumb texture.
- Spread the herb breadcrumbs into a flat, large baking dish and set it aside.
- Preheat your oven to 150°C (around 300°F).
- Prep the lamb rack by removing any membrane and scoring the fat side with a knife. Season it with salt and pepper.
- In a cast-iron skillet, heat oil over high heat. Sear the lamb rack starting with the fat side down for two minutes. Then, proceed to sear the other sides until they are nicely browned.
- Remove the lamb rack from the skillet. Brush the fat side with Dijon mustard, then press this side into the herby breadcrumbs.
- Brush the other side of the lamb rack with mustard and rotate it in the herb crust, making sure each side is well coated with the breadcrumbs.
- Place the lamb on a wire rack inside a baking dish. If you have an oven-safe probe, insert it into the thickest part of the lamb.
- Bake until the lamb reaches an internal temperature of 60°C (about 140°F). The cooking time may vary depending on the oven and the size of the lamb rack, but it usually takes about 25-30 minutes for medium-rare.
- Once cooked, let the lamb rest for at least 10 minutes before serving.
