Description
This elegant Rack of Lamb recipe features tender, perfectly cooked lamb ribs coated with a savory Dijon mustard crust and topped with a crunchy Parmesan Panko breadcrumb mixture. Accompanied by a refreshing mint yogurt sauce, this dish is perfect for special occasions like Easter or Christmas, combining bold flavors with a sophisticated presentation.
Ingredients
Scale
Lamb and Coating
- 2 pounds rack of lamb (frenched, fat cap removed, 1 rack)
- 2 tablespoons olive oil (or grapeseed oil)
- 4 tablespoons Dijon mustard
- 1½ tablespoons kosher salt
- 8 ounces Panko breadcrumbs (do not substitute regular breadcrumbs)
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter (melted, ¼ stick)
Herbs and Seasoning
- ½ cup fresh basil leaves (packed)
- ¼ cup fresh Italian parsley (flat leaf)
- 1 tablespoon fresh thyme leaves
- 4 cloves garlic (peeled)
Mint Yogurt Sauce
- 1 cup plain Greek yogurt
- ½ cup chopped fresh mint leaves (diced)
- 2 cloves garlic (minced, about 2 teaspoons)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon freshly squeezed lemon juice (from 1 lemon)
- 1 pinch ground cayenne pepper (optional)
Instructions
- Prepare the Herb Paste: In a food processor, combine fresh basil leaves, Italian parsley, thyme, and peeled garlic cloves. Pulse until finely chopped and form a thick herb paste. Set aside.
- Preheat Oven: Preheat your oven to 450°F (232°C) for roasting the lamb rack.
- Season the Lamb: Pat the rack of lamb dry. Rub the entire surface with olive or grapeseed oil, then generously coat with kosher salt. Spread the Dijon mustard evenly over the lamb surface.
- Apply Herb Paste and Breadcrumb Mixture: Spread the herb paste over the mustard-coated rack. In a mixing bowl, combine the Panko breadcrumbs, grated Parmesan cheese, and melted butter. Press this mixture firmly over the herb-coated rack to create a flavorful crust.
- Roast the Lamb: Place the rack bone-side down on a roasting pan or oven-proof skillet. Roast in the preheated oven for about 20-25 minutes, or until the internal temperature reaches 125-130°F (52-54°C) for medium rare.
- Rest the Meat: Remove the lamb from the oven and tent loosely with foil. Let it rest for 10-15 minutes to allow juices to redistribute before slicing.
- Prepare the Mint Yogurt Sauce: In a bowl, mix plain Greek yogurt with chopped fresh mint, minced garlic, kosher salt, black pepper, lemon juice, and a pinch of cayenne pepper (if using). Stir well to combine.
- Serve: Carve the rack into individual ribs. Serve each rib with a dollop of mint yogurt sauce on the side or drizzled on top. Enjoy your elegant and flavorful rack of lamb!
Notes
- This Rack of Lamb recipe is a beautiful holiday recipe fit for a feast! Try it out for Easter, Christmas, or any special occasion.
- Step-by-step photos can be seen below the recipe card for assistance.
- For best results, use Panko breadcrumbs to achieve a light, crispy crust—regular breadcrumbs will not provide the same texture.
- Letting the lamb rest after roasting ensures the meat remains juicy and tender when sliced.
- The mint yogurt sauce adds a refreshing, tangy contrast that complements the rich lamb perfectly.
Nutrition
- Serving Size: 1 rib
- Calories: 530 kcal
- Sugar: 3 g
- Sodium: 2056 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.1 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 77 mg
