Impress Your Guests | The Best Herb Crusted Lamb Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried herbs

Dried herbs are more cost-effective and have a longer shelf life.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Margarine is a cheaper fat alternative.

Get the lamb racks nice and dry.

Remove the chain from the lamb rack using fingers and a knife.

Trim away the outer fat to expose softer fat underneath.

Cut the lamb into two-bone portions, yielding four portions per rack.

Rub a touch of olive oil on the lamb.

Season the lamb with rosemary salt and black pepper all over.

Heat a pan over medium heat and add avocado oil.

Add crushed garlic to the pan and cook until golden, then remove.

Sear the lamb fat side down in the pan for about a minute and a half per edge.

Remove the lamb from the pan and place it into a food processor.

Add bread crumbs, reserved garlic, rosemary, sage, rosemary salt, black pepper, and Italian parsley to the food processor and blend for about a minute.

Brush coarse grain French mustard all over the lamb.

Press the herb mixture onto the mustard-coated lamb, ensuring it sticks well and tap off excess.

Bake the lamb at 400°F for about 15 minutes.

Let the lamb rest for 10 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens