Herb-Crusted Rack of Lamb Recipe

Season the Rack

Preheat your oven to 400°F (200°C). Season the rack of lamb generously with salt and black pepper on all sides.

Sear the Lamb

In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned rack of lamb and sear for 2-3 minutes on each side until browned. Remove from heat.

Prepare the Herb Mixture

In a bowl, combine chopped rosemary, thyme, parsley, minced garlic, Dijon mustard, breadcrumbs, and olive oil. Mix well until it forms a paste.

Apply the Herb Crust

Spread the herb mixture evenly over the top of the seared rack of lamb, pressing down to adhere.

Roast the Lamb

Transfer the skillet with the herb-crusted rack of lamb to the preheated oven. Roast for about 20-25 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C).

Rest the Lamb

Remove the skillet from the oven and let the rack rest for 10 minutes before slicing.

Prepare the Vegetables

While the lamb is roasting, in a separate bowl, toss the trimmed asparagus and sliced carrots with olive oil, salt, and black pepper.

Roast the Vegetables

Spread the seasoned vegetables on a baking sheet and roast in the oven alongside the lamb for the last 15 minutes of cooking.