Ingredients:

  • 1 (2-2.5 lb/ 900g-1.1kg) Rack of Lamb, frenched (bones exposed)
  • 1 tablespoon Olive Oil (15ml)
  • 1 teaspoon Salt (5g)
  • 1/2 teaspoon Black Pepper (2.5g)
  • 1 cup Fresh Breadcrumbs (made from day-old bread - about 50g)
  • 1/2 cup Packed Fresh Parsley, chopped (15g)
  • 1/4 cup Packed Fresh Rosemary, chopped (8g)
  • 1/4 cup Packed Fresh Thyme, chopped (8g)
  • 2 cloves Garlic, minced (approximately 6g)
  • 1/4 cup Olive Oil (60ml)
  • 1 tablespoon Dijon Mustard (15ml)
  • 1 Lemon, zest only
  • 1/4 teaspoon Salt (1.25g)
  • 1/4 teaspoon Black Pepper (1.25g)

Instructions:

  1. Pat the rack of lamb dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the rack of lamb on all sides until browned, about 2-3 minutes per side.
  3. In a mixing bowl, combine breadcrumbs, parsley, rosemary, thyme, minced garlic, olive oil, Dijon mustard, lemon zest, salt, and pepper. Mix well until evenly coated.
  4. Brush the seared rack of lamb with Dijon mustard. Firmly press the herb crust mixture onto the top and sides of the lamb.
  5. Place the herb-crusted rack of lamb in a roasting pan. Roast in a preheated oven at 400°F (200°C) until the internal temperature reaches the desired doneness.
  6. Remove the rack of lamb from the oven and let it rest for at least 10 minutes before carving.
  7. Carve the rack of lamb into individual chops by slicing between the bones. Serve immediately.