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Garlic Herb Crusted Roast Rack Of Lamb

by Kiano Moju

Inspired by donalskehan.com

Ingredients

for 8 servings

  • 2 ½ lb (1.1 kg) rack of lamb, frenched
  • salt, to taste
  • pepper, to taste
  • 5 tablespoons olive oil, divided
  • 8 cloves garlic, peeled and smashed
  • ¾ cup (85 g) breadcrumb
  • ¼ cup (10 g) fresh flat-leaf parsley
  • 1 ½ tablespoons fresh rosemary
  • ½ cup (55 g) grated parmesan cheese
  • 1 ½ tablespoons whole grain dijon mustard

Preparation

  1. Preheat oven to 400°F (200°C).
  2. Season lamb generously with salt and pepper.
  3. Heat a cast iron over medium high heat.
  4. To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.
  5. Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.
  6. Brush the top and sides of the lamb with mustard.
  7. Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.
  8. Allow to rest before slicing.
  9. Enjoy!
 
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