Herb-Crusted Spring Lamb Rack - Seasonal Recipe

Herb-Crusted Spring Lamb Rack

🌍 Seasonal, Spring Difficulty: ●●●○○

Lamb at Easter and Passover is one of the oldest food traditions in Western culture, linking spring slaughter practices to sacred calendars going back at least 3,000 years.

Ingredients

• 2 French-trimmed lamb racks (8 bones each, about 700g/675g (1.5 lb) each)
• 3 tbsp Dijon mustard
• 60g (1 cup) fresh breadcrumbs
• 4 tbsp fresh flat-leaf parsley, finely chopped
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme leaves
• 3 cloves garlic, minced
• 3 tbsp olive oil
• Salt and black pepper

Method

1. Preheating — Preheat oven to 220°C (425°F). Season lamb racks generously with salt and pepper.
2. Heating — Heat a heavy oven-safe skillet over high heat. Sear lamb fat-side down for 3–4 minutes until golden. Sear all sides briefly. Remove from heat.
3. Mixing — Mix breadcrumbs, herbs, garlic, olive oil, salt, and pepper in a bowl to form a paste.
4. Brushing — Brush top of each rack (fat side) liberally with Dijon mustard. Press herb crust firmly onto the mustard coating.
5. Roasting — Roast for 12–15 minutes for medium-rare (internal temp 57°C (135°F)). Rest 10 minutes before carving between bones.

Tags: french-trimmed lamb racks each), dijon mustard, fresh breadcrumbs, fresh flat-leaf parsley, fresh rosemary · Source: Brittani's Almanac