This herb crusted rack of American lamb will be the star of your next dinner. Add some roasted asparagus for a perfect pairing!
Prep Time10 minsCook Time30 minsTotal Time40 mins
1 rack of American Lamb; approximately 1 1/4 pounds; frenched
3 tbsp extra-virgin olive oil; divided
kosher salt; to taste
fresh ground black pepper; to taste
0.33 cup parmesan; grated
1 tbsp fresh rosemary; minced (2 teaspoons dried)
1 tbsp flat-leaf parsley; minced (2 teaspoons dried)
1 garlic; grated or fine minced
1Heat a large skillet over high heat. Drizzle lamb with 1 Tbsp. olive oil and season with salt and pepper. Sear until browned on all sides, about 3 minutes per side. Place on a rimmed baking sheet and let rest 20-30 minutes, until cool.
2Meanwhile, in a medium bowl, combine bread crumbs, Parmesan, rosemary, parsley and garlic. Stir in olive oil and season with salt and pepper. Pat the breadcrumbs over the lamb rack in an even layer.
3Bake 20-30 minutes, to a temperature of 120-degrees for medium rare (the temperature will continue to rise to 125-degrees as the lamb sits). Let rest 10 minutes then slice between the bones into individual chops, allowing about two per person.
Recipe and photos courtesy of the American Lamb Board and Platings and Pairings
Ingredients
1 rack of American Lamb; approximately 1 1/4 pounds; frenched
3 tbsp extra-virgin olive oil; divided
kosher salt; to taste
fresh ground black pepper; to taste
0.33 cup parmesan; grated
1 tbsp fresh rosemary; minced (2 teaspoons dried)
1 tbsp flat-leaf parsley; minced (2 teaspoons dried)
1 garlic; grated or fine minced
Directions
1Heat a large skillet over high heat. Drizzle lamb with 1 Tbsp. olive oil and season with salt and pepper. Sear until browned on all sides, about 3 minutes per side. Place on a rimmed baking sheet and let rest 20-30 minutes, until cool.
2Meanwhile, in a medium bowl, combine bread crumbs, Parmesan, rosemary, parsley and garlic. Stir in olive oil and season with salt and pepper. Pat the breadcrumbs over the lamb rack in an even layer.
3Bake 20-30 minutes, to a temperature of 120-degrees for medium rare (the temperature will continue to rise to 125-degrees as the lamb sits). Let rest 10 minutes then slice between the bones into individual chops, allowing about two per person.
Rack of American Lamb with Herb Crust
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