Rack of Lamb
Rack of Lamb with Garlic Herb Crust is tender, juicy, and packed with flavor. A golden crust of fresh herbs and Dijon mustard makes this dish restaurant-worthy.
Equipment
- Sharp knife
- Mixing Bowl
- Cast Iron Pan
Ingredients
- 2 lb Rack of lamb At least two chops per person
- 1 teaspoon salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 2 cloves garlic minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
Instructions
- Preheat oven to 450°F. Trim any excess fat from the rack of lamb, leaving about ¼ inch of the fat cap.
- Season all sides of the lamb with salt and black pepper.
- Mix garlic, rosemary, parsley, and chives in a small bowl.
- Heat olive oil in a cast iron skillet over medium-high heat. Sear the lamb fat side down for 3-4 minutes until browned, then flip it over.
- Brush Dijon mustard over the browned side and press the herb mixture on top.
- Transfer the skillet to the oven and roast until the internal temperature reaches 125-130°F for medium-rare (20-22 minutes) or 135-140°F for medium (25-28 minutes) and 145-150°F(30-35 minutes) for medium-well.
- Remove from the oven, cover loosely with foil, and rest for 5-8 minutes.
- Slice between the ribs and serve with mashed potatoes and roasted asparagus. Enjoy!
Nutrition
Calories: 682kcalCarbohydrates: 1gProtein: 24gFat: 64gSaturated Fat: 26gPolyunsaturated Fat: 5gMonounsaturated Fat: 29gCholesterol: 126mgSodium: 716mgPotassium: 326mgFiber: 0.2gSugar: 0.1gVitamin A: 3IUVitamin C: 0.5mgCalcium: 30mgIron: 2mg
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