Herb-Crusted Rack of Lamb

Rack of lamb looks impressive but is simple to cook. A quick sear, a garlicky herb crust, and a short roast produce a tender, rosy centerpiece worthy of any occasion.

Ingredients

• 1 rack of lamb (8 ribs), frenched
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp neutral oil
• 2 tbsp Dijon mustard
• 1 cup fresh breadcrumbs
• 3 tbsp chopped parsley
• 2 cloves garlic, minced
• 2 tbsp melted butter

Instructions

1. Season the rack with salt and pepper.
2. Sear all over in hot oil, then let cool slightly.
3. Brush the rack with the mustard.
4. Combine the breadcrumbs, parsley, garlic, and butter, and press onto the mustard.
5. Roast at 400°F for 20–25 minutes to 130°F for medium-rare.
6. Rest 10 minutes, then slice between the bones.

Tips

An instant-read thermometer is essential — this lean, premium cut is best served pink.

Related: cooked with Roasting · learn about Rack of Lamb · find pasture-raised lamb direct from a farm.