1 x lamb rack
2 teaspoon of kosher salt, divided
1/2 cup breadcrumbs or panko, toasted
6 cloves garlic, crushed
2 tablespoon olive oil, divided
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh rosemary, finely chopped
2–3 tablespoons Dijon mustard
- Start by assembling the crust. In a bowl, combine the breadcrumbs, garlic, 1 tablespoon olive oil, and fresh herbs. Mix until combined. The mixture should still be quite loose, similar to damp sand.
- Place a cast iron, carbon steel or stainless steel skillet over high heat.
- Salt the lamb rack with 1 teaspoon of salt, and once the skillet is hot add the remaining oil. Immediately add the lamb, and sear for 2-3 minutes per side. If the lamb has a very thick fat cap on one side, allow to cook an extra 1-2 minutes on that side only. Remove from pan and allow to cool.
- Preheat an oven to 425f.
- Once the rack has cooled, slather the outside with dijon mustard as a binder, then gently press on the breadcrumb mix to form a crust.
- Place the lamb onto a rack over a roasting pan (or any configuration that will allow the air to circulate all around it), and roast in the oven on the middle rack until it reaches an internal temp of 130-135f. This will take anywhere from 12-20 minutes. Use a meat thermometer to monitor the temperature.
- Once at temperature, remove the lamb from the oven. Allow to rest for 5-10 minutes before slicing between the bones to serve.
- Category: main
- Method: roast
- Cuisine: Holiday
Keywords: lamb, lamb rack