Rack of Lamb | The Chopping Block

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Herb Crumb-Crusted Rack of Lamb

This is an elegant yet easy to prepare rack of lamb with a crispy breadcrumb coating flavored with fresh herbs.

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Yield: 4-6 servings

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Active Time: 15 minutes
Start to Finish: 35 minutes

For this recipe you’ll need:

2 tablespoons grapeseed oil
2 racks of lamb, frenched
Salt and pepper to taste
1/2 cup Dijon mustard
2 tablespoons fresh chives, very thinly sliced
2 tablespoons fresh parsley, finely chopped
2 cups panko breadcrumbs

Preheat the oven to 350°.
Season the lamb on both sides with salt and pepper to taste.
Heat a sauté pan over medium-high heat and add the oil.
Sear the lamb in the hot pan, presentation side down, until deep golden brown on each side. Transfer the lamb to a rack set in a roasting pan.
In a small bowl mix together the Dijon mustard, chives and parsley, and brush this mixture on just the presentation side of the lamb. Press the breadcrumbs onto the Dijon crust.
Bake in the oven, breadcrumb side up, until the thickest part of the chop reaches an internal temperature of 125º to 130°, 10 to 12 minutes.
Allow the lamb to rest for 10 minutes on a cutting board with a juice groove. Cut the chops apart between the bones and serve with Parsley-Mint Pesto.