RACK OF LAMB WITH HERBS CRUST

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.

Trim excess fat from the rack of lamb, being careful not to remove too much.

Chop cilantro, scallions, and garlic, and add to a bowl with the zest of the lemon.

Mix the chopped herbs with panko bread crumbs, grated Parmesan cheese, black pepper, salt, and olive oil.

Season the rack of lamb with salt and black pepper on all sides.

Heat canola oil in a skillet over medium-high heat and sear the lamb for 5-6 minutes until browned.

Turn the lamb and sear for an additional 3 minutes.

Spread Dijon mustard over the meat side of the lamb to act as a binder for the crust.

Press the herb and breadcrumb mixture onto the mustard-covered lamb.

Transfer the lamb to the skillet and roast in a preheated oven at 425°F for 20-25 minutes.

Let the lamb rest for 6-10 minutes after roasting.

Use the drippings from the pan to make a sauce to serve with the lamb.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens