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an herb-crusted rack of lamb sliced into chops on a platter in a wide horizontal shot, golden crust and rosy interior, fresh rosemary garnish, on an elegant holiday table, warm natural light, shallow depth of field, landscape orientation

Herb-Crusted Lamb

A gentle rack of lamb topped with a herb and breadcrumb crust, roasted to rosy perfection.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb rack of lamb frenched
  • 1 cup panko breadcrumbs
  • 3 cloves garlic minced
  • 3 tbsp fresh rosemary chopped
  • 3 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

Method
 

  1. Heat oven to 400F and season the lamb with salt and pepper.
  2. Sear the rack in olive oil until browned on all sides, then cool slightly.
  3. Brush with mustard and press on a mix of panko, garlic, and rosemary.
  4. Roast 20-25 minutes until a thermometer reads 130F for medium-rare.
  5. Rest 10 minutes, then slice between the bones into chops.

Notes

Letting it rest is non-negotiable for juicy, pink chops.