Herb Crusted Lamb

Author: Corinne  //  Category: Lamb

Herb Crusted Rack of Lamb


Serves 2



3 cloves garlic, minced

½ cup chopped fresh basil

1 sprig fresh rosemary, leaves only, chopped

½ cup fresh parsley, chopped

½ cup dry breadcrumbs

2 tablespoons herbes de provence

1 ½ tablespoons Dijon mustard

 2 ½ tablespoons olive oil

1 rack of lamb, trimmed


  1. In food processor, blend first 6 ingredients, pulsing, just until basil and parsley are finely chopped.
  2. Drizzle olive oil over.  Process until mixed in.  Cover and chill.
  3. Preheat oven to 425 degrees.  Sprinkle lamb with sea salt and fresh ground pepper.
  4. Arrange rack of lamb, bone side down on a rimmed baking sheet.
  5. Press breadcrumb mixture onto laamb,, coating completely.
  6. Roast until meat thermometer inserted in center register 135 degrees for rare, about 30 minutes.  Let meat rest for 10 minutes before serving
  7. To serve, cut between bones into individual chops or slice rack in half and divide amongst 2 plates.

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