Herb-Crusted Rack of Lamb with Mint Gremolata
A succulent herb-crusted rack of lamb paired with a refreshing mint gremolata, perfect for an elegant dinner.
25 min
Prep
45 min
Cook
4
Serves
680
Calories
Macros · per serving
43g protein
12g carbs
46g fat
Ingredients
For 4 servings
- 2 rack of lamb
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 4 cloves garlic
- 3 tablespoons Dijon mustard
- 1 cup panko breadcrumbs
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup fresh mint
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1 cup Parmesan cheese
- 1/2 cup parsley
Instructions
- 1
Preheat the oven to 450°F (230°C).
- 2
Pat the racks of lamb dry with paper towels and season with salt and pepper.
- 3
Mix rosemary, thyme, and garlic in a food processor until finely chopped.
- 4
Mix the herb mixture with panko breadcrumbs and 2 tablespoons of olive oil in a bowl.
- 5
Brush Dijon mustard over lamb racks.
- 6
Press the herb and breadcrumb mixture firmly onto the lamb to create a crust.
- 7
Place the lamb racks on a baking sheet and roast for 15 minutes at 450°F.
- 8
Reduce oven temperature to 300°F (150°C) and continue roasting for another 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- 9
While lamb is roasting, make the mint gremolata by combining mint, lemon zest, lemon juice, Parmesan cheese, parsley, and 1 tablespoon of olive oil in a food processor, pulsing until roughly chopped.
- 10
Allow the lamb to rest for 10 minutes before slicing.
- 11
Serve slices of lamb topped with mint gremolata.
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