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a golden rosemary breadcrumb-crusted rack of lamb sliced into elegant chops in a wide horizontal shot, arranged on a white platter with rosemary sprigs and roasted garlic on a rustic wood holiday table, natural light, shallow depth of field, landscape orientation

Rosemary Garlic Crusted Lamb

Tender lamb encased in a crunchy rosemary-roasted garlic breadcrumb sheath that shatters with each cut.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Preheat oven to 400F and season the lamb racks all over with salt and pepper.
  2. Sear the racks fat-side down in a hot oven-safe skillet for 3 minutes per side, then set aside.
  3. Stir together panko, garlic, rosemary, and olive oil until the crumbs are evenly coated.
  4. Brush the racks with Dijon, then press the breadcrumb mixture firmly onto the meat.
  5. Roast for 20-25 minutes until the crust is golden and a thermometer reads 130F for medium-rare.
  6. Rest for 10 minutes, then slice between the bones into chops and serve.

Notes

Tent loosely with foil while resting so the crust stays crisp but the meat stays juicy.