Here it is: the crowning glory of your holiday table. If you’ve been nervous to make rack of lamb before, now’s your chance to conquer that fear. This beautiful roast is easy to prepare and oh so impressive—all you need is a good instant read thermometer.
- Serves 4 to 6
- Active time 20 minutes
- Total time 1 hour, 5 minutes
- 2 MOINK racks of lamb
- ½ tsp. salt
- ½ tsp. freshly ground pepper
- 2 Tbsp. vegetable oil
- 1½ cups panko breadcrumbs
- 1 tsp. lemon zest
- 2 Tbsp. chopped fresh mint
- 1 Tbsp. chopped fresh oregano
- 2 tsp. chopped fresh rosemary
- ½ cup salted butter, melted
- 3 Tbsp. Dijon mustard
- Preheat the oven to 350°F. Sprinkle the lamb with salt and pepper. Heat the oil in a large skillet over medium-high heat. Brown the lamb in the oil on all sides. Remove from the pan, and set aside.
- Combine the breadcrumbs, lemon zest, mint, oregano, and rosemary in a shallow dish. Add the butter, and stir to combine. Brush the lamb with the Dijon and dredge in the breadcrumb mixture, pressing to adhere.
- Place the lamb on a rack in the roasting pan. Bake for 35 to 40 minutes or until a meat thermometer inserted in the thickest portion registers 130°F (for medium-rare). Let the lamb rest 10 minutes before slicing into chops.