Roast Rack of Lamb with Herb Crust

Roast Rack of Lamb with Herb Crust
Roast Rack of Lamb with Herb Crust

Roast Rack of Lamb with Herb Crust

  1. 1/3 cup Giant Eagle bread crumbs

  2. 2 Tbsp. fresh parsley, chopped

  3. 1 Tbsp. Farmers Market fresh thyme, chopped

  4. 1 tsp. Farmers Market fresh rosemary, finely chopped

  5. 1 clove garlic, minced

  6. Kosher salt & freshly ground pepper, to taste

  7. 1 Tbsp. Market District extra virgin olive oil

  8. 2 racks of lamb, about 1 lb. each

  9. 2 Tbsp. Giant Eagle Dijon mustard

Prep Time: 00:45

Community Rating:

Recipe Author: Giant Eagle
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 1/3 cup Giant Eagle bread crumbs
  • 2 Tbsp. fresh parsley, chopped
  • 1 Tbsp. Farmers Market fresh thyme, chopped
  • 1 tsp. Farmers Market fresh rosemary, finely chopped
  • 1 clove garlic, minced
  • Kosher salt & freshly ground pepper, to taste
  • 1 Tbsp. Market District extra virgin olive oil
  • 2 racks of lamb, about 1 lb. each
  • 2 Tbsp. Giant Eagle Dijon mustard

Recipe Directions:

Preheat oven to 400 degrees Fahrenheit. Position oven rack in middle of oven. In a small bowl, combine bread crumbs, parsley, thyme, rosemary, garlic, salt and pepper; set aside. Season racks of lamb with salt and pepper to taste. Cover the rib bones with foil to prevent burning.

In an oven-proof skillet, heat the olive oil over medium-high heat. Add the lamb and sear on all sides until lightly browned, about 5 to 8 minutes, turning frequently. Remove from heat and brush the mustard over the meaty side of the racks. Gently press the bread crumb mixture into the mustard to evenly coat the meat.

Return the lamb to the skillet and roast in oven about 15 minutes for medium-rare and about 20 minutes for medium. Remove from oven and allow to rest for 5 to 10 minutes before carving.

 

Serving per recipe:

4

For food safety, USDA recommends cooking lamb to an internal temperature of 160°F