Easter Rack of Lamb with Dijon Herb Crust Recipe
This Easter Rack of Lamb recipe features frenched racks of lamb coated with a flavorful Dijon mustard herb crust, then seared and roasted to a perfect medium-rare. The combination of fresh rosemary, thyme, parsley, garlic, and lemon zest enhances the lamb’s rich flavor, making it an elegant centerpiece for a festive meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Meat
- 2 racks of lamb (frenched, 8 ribs per rack)
Seasoning
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
Herb Crust
- ¼ cup Dijon mustard
- 4 garlic cloves, minced
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons finely chopped fresh thyme leaves
- 2 tablespoons finely chopped fresh parsley
- 1 lemon, zested
Instructions
- Make the herb crust: In a small bowl, thoroughly mix together the Dijon mustard, minced garlic, finely chopped rosemary, thyme, parsley, and lemon zest. Set this mixture aside for later use.
- Season the lamb: Remove the racks of lamb from the refrigerator 30 minutes prior to cooking to bring them to room temperature. Pat the lamb dry with paper towels to ensure a good sear. Preheat your oven to 425°F (220°C). Generously season both racks of lamb on all sides with kosher salt and ground black pepper.
- Sear the lamb: Heat the extra-virgin olive oil in a large oven-safe skillet over medium-high heat. Place the lamb fat-side down in the skillet and sear for 2 to 3 minutes until it develops a beautiful golden crust. Flip the lamb to sear the meat side for another 1 to 2 minutes. If your skillet cannot fit both racks, sear them in batches to avoid overcrowding.
- Coat the lamb: Remove the skillet from heat and evenly brush the prepared herb mustard mixture over the meat side of both racks, taking care to avoid the bones for even cooking and crust adherence.
- Roast the lamb: Arrange the racks fat-side up in the same skillet or transfer them to a baking sheet. Place in the preheated oven and roast for 18 to 22 minutes for medium-rare doneness, aiming for an internal temperature of 125-130°F. For a more golden and crispy herb crust, you can broil the lamb for an additional 1 to 2 minutes at the end of cooking, but watch carefully to avoid burning.
- Rest, slice and serve: Remove the lamb from the oven and let it rest for 5 minutes to allow juices to redistribute. Slice between the bones to separate into individual chops and serve immediately for an impressive and flavorful main course.
Notes
- Allowing the lamb to come to room temperature before cooking ensures even cooking throughout.
- Adjust the roasting time based on your desired doneness; use a meat thermometer for accuracy.
- Resting the meat after roasting helps retain natural juices for moist and tender chops.
- If you don’t have fresh herbs, dried herbs can be used but reduce the quantity by half to avoid overpowering.
- Broiling at the end is optional and should be monitored closely to prevent burning the garlic and herbs.
