Crusted Rack of Lamb

Crispy on the outside and tender on the inside, this Herb and Parmesan Crusted Rack of Lamb is an impressive yet easy main dish for any special occasion. The lamb is seared, coated in Dijon mustard, then covered in a flavourful mixture of breadcrumbs, before roasting to perfection. It pairs beautifully with roasted vegetables or potatoes.

Ingredients

• 1 (8-bone) rack of lamb, trimmed and frenched

• 1/2 teaspoon salt

• 1/4 teaspoon freshly cracked black pepper

• 1/2 cup Italian breadcrumbs

• 1/2 cup panko breadcrumbs

• 1/4 cup grated Parmesan cheese

• 2 tablespoons fresh rosemary, finely chopped

• 2 tablespoons garlic, finely chopped

• 3 tablespoons Dijon mustard

• 2 tablespoons olive oil, divided

Method

1. Preheat the oven to 450°F (225°C).

2. Score the fat on the rack of lamb by making shallow cuts across the surface. Season all over with the salt and black pepper.

3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the rack of lamb for 1 to 2 minutes per side, including the ends, until lightly browned. Transfer to a plate and let it cool slightly.

4. In a shallow dish, combine the Italian breadcrumbs, panko breadcrumbs, Parmesan cheese, chopped rosemary, and garlic. Mix well.

5. Brush the seared rack of lamb generously on all sides with the Dijon mustard.

6. Press the lamb into the breadcrumb mixture, coating all sides evenly and pressing gently so the crust adheres well.

7. Place the coated rack of lamb in a baking dish or roasting pan. Wrap the exposed bones with aluminum foil to keep them from browning too much.

8. Drizzle the remaining 1 tablespoon of olive oil over the top of the lamb.

9. Bake for 18 to 20 minutes for medium-rare, or until the lamb reaches your preferred doneness.

10. Remove from the oven and let the lamb rest for 10 minutes before slicing.

11. Slice between each bone or every two bones and serve.

Tips

• For medium-rare, aim for an internal temperature of 130 to 135°F before resting.

• Letting the lamb rest is important because it keeps the meat juicy and tender.

• Serve with roasted potatoes, asparagus, or a fresh spring salad for a beautiful Easter or holiday meal.