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Herb-Crusted Rack of Lamb

Total Time

Prep: 15 min. Bake: 20 min.

Makes

4 servings

For those who enjoy a main course of lamb, here's a quick and delicious treatment for it. The easy preparation gives me the extra time I need to focus on other menu items. —Carolyn Schmeling, Brookfield, Wisconsin
Herb-Crusted Rack of Lamb Recipe photo by Taste of Home

Ingredients

  • 1/2 cup fresh bread crumbs
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 2 frenched racks of lamb (1-1/2 pounds each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon Dijon mustard

Directions

  1. Preheat oven to 375°. In a shallow dish, combine bread crumbs, parsley, thyme and garlic. Add oil and toss; set aside. Sprinkle lamb with salt and pepper. In a large skillet, brown meat on both sides. Brush mustard over top of meat, then roll in crumb mixture.
  2. Place racks in a shallow baking pan side by side with bones interlaced resting against each other. Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing.

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