Herb Crusted Rack of Lamb

This rack of lamb with its savory combination of herbs, mustard and breadcrumbs makes for either the perfect appetizer or an impressive holiday entrée.

Course Appetizer

Cuisine Italian

Keyword breadcrumbs, herb, lamb, rack of lamb

Prep Time 2

Cook Time 10

Servings

Calories 542kcal

Ingredients

7 cloves garlic, minced
¼ cup chopped flat-leaf parsley
1 tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
3 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
¼ teaspoon cumin
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 (8-rib) racks of lamb (each rack about 1 ½ pounds), frenched
½ cup plain breadcrumbs

US Customary - Metric

Instructions

In a small bowl stir together garlic, parsley, thyme, and rosemary until combined, then set aside. In another small mixing bowl whisk together the olive oil, mustard and cumin until thoroughly combined.
Lay the racks of lamb out of a cutting board and rub both sides with the olive oil mixture and sprinkle with kosher salt and pepper. Evenly spread the herb mixture over the lamb racks. Place in a tightly sealed container and refrigerate for at least two hours and up to overnight.
When ready to cook, bring the rack of lamb to room temperature for about 30 minutes. Heat grill to 450ºF (230ºC).
Fill a large, shallow bowl with the breadcrumbs and dredge each side of the lamb in the breadcrumbs.
Use aluminum foil to cover the top end of the bones on the rack of lamb. This keeps the bones from burning before the meat is done cooking. Grill the lamb until the internal temperature reaches 130ºF / 54ºC (for medium rare), about 10 minutes on each side.
Remove the racks of lamb from the grill, discard the aluminum foil and let rest on a platter for at least 10 minutes. Cut the lamb between the bones into individual chops and serve immediately.

Nutrition