Ingredients
For the Rack of Lamb
Rack of lamb 🐑: 1 (about 8 ribs, Frenched)
Olive oil 🫒: 2 tbsp
Garlic 🧄: 3 cloves, minced
Fresh rosemary 🌿: 2 tbsp, chopped
Fresh thyme 🌿: 1 tbsp, chopped
Dijon mustard 🌭: 2 tbsp
Panko breadcrumbs 🍞: 1/2 cup
Salt and black pepper 🧂: To taste
For the Garlic Mint Sauce
Fresh mint leaves 🌿: 1/2 cup, chopped
Garlic 🧄: 1 clove, minced
Lemon juice 🍋: 2 tbsp
Honey 🍯: 1 tbsp
Olive oil 🫒: 1/4 cup
Salt and black pepper 🧂: To taste
Step-by-Step Instructions
1️⃣ Prepare the Lamb
Preheat your oven to 400°F (200°C).
Pat the rack of lamb dry with paper towels and season generously with salt and black pepper 🧂.
2️⃣ Make the Herb Crust
In a bowl, mix panko breadcrumbs 🍞, minced garlic 🧄, chopped rosemary 🌿, and thyme 🌿.
Stir in 1 tbsp olive oil 🫒 to moisten the mixture.
3️⃣ Coat the Lamb
Rub the lamb with Dijon mustard 🌭, ensuring an even coating.
Press the herb mixture onto the mustard-covered surface to form a crust.
4️⃣ Roast the Lamb
Heat 1 tbsp olive oil 🫒 in an oven-safe skillet over medium-high heat.
Sear the lamb for 2-3 minutes on each side to develop a golden crust.
Transfer the skillet to the oven and roast for 15-20 minutes for medium-rare, or adjust to your desired doneness (use a meat thermometer for accuracy).
5️⃣ Make the Garlic Mint Sauce
In a food processor or blender, combine fresh mint 🌿, minced garlic 🧄, lemon juice 🍋, honey 🍯, olive oil 🫒, salt, and black pepper 🧂. Blend until smooth.
6️⃣ Rest and Serve
Let the lamb rest for 5 minutes before slicing into individual chops.
Serve with a drizzle of garlic mint sauce and your choice of sides, such as roasted potatoes or sautéed green beans.
Pro Tip:
Pair this dish with a bold red wine like Cabernet Sauvignon for an enhanced dining experience.
