lamb rack label

Alexandra

Have you ever wondered how to turn a simple lamb rack label into a show-stopping centerpiece? Perfect for cozy family dinners !

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American, Mediterranean

Servings 4 servings

Calories 320 kcal

Lamb Rack: When choosing your lamb rack look for a cut with a good amount of fat, as this helps ensure tenderness and flavor. If the rack isn't frenched (meaning the meat is cleaned off the bones), ask your butcher to do it for you – it'll make the presentation even more impressive.
Herbs: Fresh rosemary and thyme are key to infusing your lamb with aromatic flavor. For the best results avoid dried herbs—they just won’t give you that fresh, vibrant taste.
Breadcrumbs: Choose fresh breadcrumbs for a delicate soft texture. You can easily make your own by pulsing stale bread in a food processor. If you're aiming for a more decadent crust, you could even use panko breadcrumbs for extra crunch.
Mustard: The Dijon mustard is a great addition not just for flavor but also for helping the breadcrumbs adhere to the lamb. It adds a subtle tanginess that complements the richness of the lamb beautifully.

Preheat your oven to 400°F (200°C).
Pat the lamb rack dry with paper towels. This helps the seasoning stick and ensures a crispy, golden crust.
Rub the rack with 2 tablespoons of olive oil, making sure it’s evenly coated.
Season generously with salt and freshly ground black pepper on all sides.

Heat a large skillet over medium-high heat. Once the pan is hot, add a splash of olive oil.
Carefully place the lamb rack in the pan, fat-side down, and sear for 2-3 minutes until the fat is golden and crispy. Flip the rack and sear the other side for another 1-2 minutes. This step locks in all the flavors.

In a small bowl, combine minced garlic, rosemary, thyme, and Dijon mustard. Mix well to form a fragrant paste.
Spread the mustard and herb mixture evenly over the seared lamb, covering the entire surface.
Sprinkle breadcrumbs over the top, pressing gently to adhere. The mustard helps the breadcrumbs stick and gives the crust a rich, golden finish.

Transfer the lamb rack to a roasting pan or baking sheet, and place it in the preheated oven.
Roast for about 20-25 minutes for a medium-rare finish (adjust the time for your desired doneness: 15-20 minutes for rare, 25-30 minutes for medium). Use a meat thermometer to check the internal temperature—120°F (49°C) for rare, 130°F (54°C) for medium-rare, and 140°F (60°C) for medium.

Once the lamb reaches your desired doneness, remove it from the oven and let it rest for 10 minutes. This allows the juices to redistribute, keeping the meat tender and juicy.

After resting, carefully carve the lamb rack between the ribs into individual chops. This will make it easier to serve and allow your guests to enjoy the beautiful presentation.

Nutrition Information (Per Serving):