The Perfect Herb-Crusted Rack of Lamb Recipe

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian herbs

Dried herbs are more shelf-stable and often less expensive.

rack of lamb

💰Cheaper: pork tenderloin

Pork tenderloin is a more affordable protein option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat alternative.

red wine

💰Cheaper: grape juice

Grape juice can add sweetness without alcohol.

Season the rack of lamb with olive oil, onion powder, garlic salt, and black pepper, rubbing it well on all sides.

Heat a cast iron skillet and add oil to sear the lamb until browned on all sides.

Add rosemary, thyme, and garlic to the skillet while basting the lamb with the infused oil.

Place the lamb in the oven at 350°F for 4 minutes to par-cook it.

In a blender, combine half a cup of panko bread crumbs, two stems of rosemary, one stem of thyme, 1/4 cup of parsley, and five leaves of mint; blend until green.

Remove the lamb from the oven and brush dijon mustard on it.

Press the herb panko mixture onto the mustard-coated lamb, ensuring even coverage.

Transfer the lamb to a sheet tray and insert a probe thermometer, setting it to 127°F.

Return the lamb to the oven at 350°F until it reaches an internal temperature of 131°F, about 8 minutes.

For the sauce, in the same skillet used for the lamb, combine 1 cup of red wine and 1 cup of chicken broth; bring to a bubble.

Add 3 tablespoons of butter to the sauce and simmer until thickened.

Let the lamb rest for 5 minutes before slicing and serving with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens