Entrée: United States – Rack of Lamb with Dijon and Herb Crust

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 10 min

Total 50 min

Ingredients

1 rack of lamb, frenched, about 1.25 lb (567 g)
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) olive oil
2 tbsp (8 g) fresh parsley, chopped
2 tbsp (8 g) fresh rosemary, chopped
2 tbsp (8 g) fresh thyme, chopped
Salt and pepper to taste
1 cup (90 g) breadcrumbs

Instructions

1. **Preheat the Oven:** Preheat your oven to 400°F (200°C). Season the rack of lamb generously with salt and pepper.
2. **Prepare the Herb Crust:** In a small bowl, combine Dijon mustard, olive oil, parsley, rosemary, and thyme to create a paste.
3. **Apply the Crust to the Lamb:** Spread the Dijon and herb mixture evenly over the meaty part of the lamb rack. Press breadcrumbs onto the mustard-coated lamb to create the crust.
4. **Roast the Lamb:** Place the lamb on a roasting pan fat side up and roast in the preheated oven for about 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
5. **Rest and Serve:** Remove the lamb from the oven, cover with foil, and let it rest for about 5-10 minutes. Slice the lamb into chops and serve immediately.

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