Ingredients
Equipment
Method
Preheat Oven & Prep Lamb
- Preheat your oven to 425 degrees F (220°C). Generously season all sides of the rack of lamb with salt and pepper. Don't be shy; good seasoning is key!
Sear the Lamb
- In an oven-safe skillet, heat 1 Tbsp. olive oil over medium-high heat until shimmering. Carefully place the seasoned lamb rack, fat-side down, into the hot skillet. Sear each side for about 1-2 minutes until a beautiful golden-brown crust forms. Keep a close eye on it to prevent burning.
Baste with Butter
- As you sear the lamb, add the 2 Tbsp. of unsalted butter to the skillet. Tilt the pan and use a spoon to baste the melting butter over the lamb. This adds richness and helps with browning.
Initial Roast
- Transfer the oven-safe skillet with the seared lamb directly into the preheated oven. Roast for 10-12 minutes.
Prepare the Herb Crust
- While the lamb is roasting, quickly prepare the herb crust. In a food processor, combine the Panko breadcrumbs, fresh rosemary leaves, fresh thyme leaves, chopped parsley, grated Parmesan cheese, minced garlic, and the additional 1 tsp. olive oil. Add the optional red pepper chili flakes if desired. Pulse until the mixture is crumbly and well combined. Be careful not to process; it should not be wet.
Apply Dijon Binder
- Remove the lamb from the oven. Using a pastry brush, generously coat the herb-crusted side (the top) of the lamb with the 2 Tbsp. of Dijon mustard. This ensures the crust adheres beautifully.
Crust the Lamb
- Evenly press the prepared herb crust mixture onto the Dijon-coated side of the lamb rack, creating a thick, even layer.
Final Roast
- Carefully place the herb-crusted lamb back into the oven. Roast for an additional 8-10 minutes, or until an instant-read thermometer inserted into the thickest part of the meat (avoiding bone) registers 135-140°F (57-60°C) for medium-rare to medium. Remember, the internal temperature will rise during resting.
Rest the Lamb
- Transfer the roasted lamb rack to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This crucial step allows the juices to redistribute, ensuring a tender and moist result. The internal temperature will continue to rise to the final desired 145°F (63°C).
Slice and Serve
- After resting, slice the rack of lamb between the bones into individual chops and serve immediately. For a complete Thanksgiving meal, consider pairing it with mediterranean roasted vegetables or a hearty high-protein soup.
Nutrition
Notes
The herb crust mixture can be prepared up to 1 day in advance and stored in an airtight container in the refrigerator. You may need to add a tiny bit more olive oil to loosen it before applying. Store leftover cooked rack of lamb in an airtight container in the refrigerator for up to 3 days. Reheat gently in a moderate oven (around 300°F/150°C) to maintain moisture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.