Rack of Lamb Crusted with Hazelnuts and Dijon Mustard from Chef Michael Madsen

rack of lamb

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Pork tenderloin is leaner, while chicken thighs are more affordable.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated hard cheese

Nutritional yeast is lower in calories and suitable for vegans.

Preheat the oven to 400°F (200°C).

Season the rack of lamb with salt and black pepper.

Heat olive oil in a skillet over medium-high heat until shimmering.

Sear the lamb for 2-3 minutes on each side until browned.

Remove the lamb and let it cool slightly.

In a bowl, mix breadcrumbs, Parmesan cheese, minced garlic, rosemary, thyme, and melted butter.

Brush the lamb with mustard and coat it with the breadcrumb mixture.

Place the lamb on a roasting pan and roast in the oven for 20-25 minutes until medium-rare.

Let the lamb rest for 5-10 minutes before slicing.

Serve with lemon juice drizzled over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens