Herb-Crusted Rack of Lamb

A crispy, garlicky herb crust locks in the juices while giving the lamb a golden, flavorful finish.

Ingredients:

• 1 frenched rack of lamb

• 2 tbsp olive oil

• 3 cloves garlic, minced

• ¼ cup Dijon mustard

• ½ cup breadcrumbs (panko or fresh)

• 2 tbsp fresh parsley, chopped

• 1 tbsp fresh rosemary, chopped

• 1 tbsp fresh thyme, chopped

• Salt & pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Season the lamb with salt & pepper, then sear in olive oil over medium-high heat until browned (about 2 minutes per side).

3. Brush with Dijon mustard on all sides.

4. In a bowl, mix breadcrumbs, garlic, parsley, rosemary, thyme, salt, and pepper. Press this mixture onto the mustard-coated lamb.

5. Roast for 20-25 minutes until the internal temperature reaches 125°F for rare or 130-135°F for medium-rare.

6. Let rest for 10 minutes, then slice and serve.