Ingredients:

  • 1 (2.5 lb) Frenched rack of lamb
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 tbsp Dijon mustard
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp unsalted butter, softened
  • 1 tbsp fresh rosemary, finely minced
  • 1 tbsp fresh thyme, finely minced
  • 1 tbsp fresh parsley, finely minced
  • 2 cloves garlic, minced into a paste
  • 1 tsp lemon zest

Instructions:

  1. Remove lamb from the fridge 30 minutes before cooking to temper the meat, ensuring even cooking.
  2. Pat the lamb dry with paper towels and season heavily with kosher salt and cracked black pepper.
  3. Heat olive oil in a cast iron skillet over medium-high heat. Sear the fat cap first, then all sides, until a deep brown crust forms (about 2-3 minutes per side).
  4. In a small bowl, combine softened butter, minced rosemary, thyme, parsley, garlic paste, and lemon zest to create the herb compound.
  5. Brush a thick, even layer of Dijon mustard over the seared top and sides of the lamb.
  6. Press the herb-breadcrumb mixture firmly onto the mustard layer until the meat is completely encapsulated.
  7. Roast at 400°F (204°C) on a rack in a roasting pan until the internal temperature hits 125°F (52°C) for medium-rare.
  8. Transfer the lamb to a carving board and let it rest for 10 minutes to allow carry-over cooking to reach 130-135°F (54-57°C).