How to Make Herb Crusted Rack of Lamb!

rack of lamb

💰Cheaper: pork tenderloin

Pork tenderloin is less expensive while still providing a tender meat option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is a dairy-free alternative, while pecorino is often cheaper.

In a food processor, add 1 cup fresh basil leaves, 1/2 cup Italian breadcrumbs, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon kosher salt, and 1 tablespoon olive oil. Pulse until a crumb mixture forms.

Pour the basil crumb mixture onto a large plate for later use.

Mince 1 garlic clove and chop about 1 tablespoon of chives.

Bring the rack of lamb to room temperature, approximately 1 to 2 lb in weight, preferably French cut.

Score the fat on the backside of the rack of lamb with a sharp knife in a crisscross pattern.

Season the rack of lamb generously with kosher salt and freshly ground black pepper on all sides.

Heat a large frying pan with 1 tablespoon of olive oil, minced garlic, and chopped chives over medium-high heat (375°F or 190°C).

Preheat the oven to 375°F (190°C).

Once the pan is hot, place the rack of lamb into the pan and cook each side for about 2 to 3 minutes until golden brown.

Spread 1/4 cup Dijon mustard over the rack of lamb on all sides.

Dip the rack of lamb into the basil crumb mixture, coating all sides, including the underside.

Transfer the coated rack of lamb to a parchment paper lined baking sheet, fat side up.

Cook in the oven for about 25 minutes or until the internal temperature reaches 150°F for medium.

Remove from the oven and let the rack of lamb rest for about 10 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens