You guys probably already know by now my obsession with lamb meat. Which is funny because growing up my family *never* ate lamb. It was a bit ambitious for my country-living folks plus, I don’t even think any grocery stores near us sold it! I actually didn’t get introduced to lamb until I got pregnant. My doctor recommend to eat lamb meat as a good source of iron (I was super low in iron during both of my pregnancies). I came home and my husband, who grew up eating lamb all the time, grilled me a rack of lamb and lamb has been probably my favorite food since.
As Easter approaches, a delicious rack of lamb is on my mind. For Easter, many folks enjoy a juicy rack of lamb for their main course, which I obviously opt to partake in this tradition. Goodbye ham and roast chicken. Bring on the lamb for my feast!
This lamb is out of this world good. All of the flavors from the herbs sing harmoniously with the rich flavor of the lamb. Plus, the subtle crunchy panko texture along with the tender meat… it’s just all heavenly!
I hope you and your family enjoy this rack of lamb as much as mine does!
Herb-Crusted Rack of Lamb
- 2 tbsp finely chopped fresh tarragon leaves
- 2 tbsp fresh thyme leaves
- 1 tbsp finely chopped fresh rosemary leaves
- 2 tbsp dijon mustard
- 2 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 3 tbsp panko breadcrubs I use Aleia's GF Panko
- 2 [1 - 1.5 pounds] Racks of lamb "frenched"
- 1 tbsp kosher salt or more to taste
- 1/2 tbsp fresh cracked black pepper or more to taste
- Preheat oven to 450 degrees F and line a baking sheet with parchment paper.
- In a bowl, combine the tarragon, thyme, rosemary, dijon, and 2 tablespoons of the olive oil and stir until will combined. Set aside.
- Place the two racks of lamb on the prepared baking sheet, fat side up (ribs curved downward like in the photo). Season the racks of lamb all over generously with kosher salt and black pepper.
- Evenly divide the herb mixture amongst both racks of lamb. Using a brush or back of a spoon, evenly spread the herb mixture on the fat-side of the lamb until well-coated.
- In a small bowl, combine the panko and 1 tablespoon of the olive oil. Stir to combine. Sprinkle the panko evenly amongst over the fat-side of the lamb. Using your fingertips, press the panko into meaty part of the lamb.
- Transfer the lamb to the oven and roast for at 450 degrees for 10 minutes.
- After the 10 minutes is up, Reduce the heat in the oven to 300 (with the lamb remaining inside the oven) and cook until lamb registers 130 degrees for medium-rare, about 10-15 additional minutes depending on how thick your lamb is and how you like yours cooked. (My racks were 1.5 lbs each and they took exactly about 12 minutes at 300)..
- Remove from the oven and loosely cover with aluminum foil. Allow to rest for 10 minutes (very important! do not skip this step).
- Carefully carve the lamb into individual chops using a good, sturdy sharp knife. Garnish with a few extra thyme leaves a sprinkle of maldon salt (optional). Serve and enjoy!