Rosemary and Garlic Crusted Rack of Lamb

[EvanSeeker]

Hi there! Elevate your dinner with this mouthwatering Rosemary and Garlic Crusted Rack of Lamb! Tender, juicy lamb coated in a flavorful crust of fresh breadcrumbs, garlic, and rosemary, then perfectly roasted to your liking. It's a show-stopping dish that's surprisingly easy to make. Impress your guests or treat yourself to a restaurant-quality meal at home tonight!

Rosemary and Garlic Crusted Rack of Lamb

Ingredients:

• ½ cup fresh bread crumbs
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt, divided
• ¼ teaspoon black pepper
• 2 tablespoons olive oil, divided
• 1 (7 bone) rack of lamb, trimmed and frenched
• 1 tablespoon Dijon mustard

Directions:

1. Prepare the Oven and Rack: Preheat your oven to 450°F (230°C). Position the oven rack in the center of the oven.
2. Prepare the Crust Mixture: In a small bowl, combine the bread crumbs, minced garlic, chopped rosemary, 1 teaspoon of salt, and ¼ teaspoon of black pepper. Stir in 2 tablespoons of olive oil to moisten the mixture. Set aside.
3. Prepare the Lamb: Season the rack of lamb all over with the remaining 1 teaspoon of salt and additional black pepper if desired.
4. Sear the Lamb: Heat 2 tablespoons of olive oil in a large, oven-proof skillet over high heat. Sear the rack of lamb on all sides until browned, about 1 to 2 minutes per side. Remove the lamb from the skillet and set aside for a few minutes.
5. Coat with Mustard and Crust Mixture: Brush the lamb all over with Dijon mustard. Roll the lamb in the prepared bread crumb mixture, ensuring it's evenly coated. Cover the exposed ends of the bones with foil to prevent burning.
6. Roast the Lamb: Place the breaded rack of lamb bone-side down back into the skillet. Roast in the preheated oven for 12 to 18 minutes for medium-rare to medium doneness. An instant-read thermometer inserted into the thickest part of the meat should read at least 130°F (54°C) for medium-rare. Adjust cooking time according to your desired doneness.
7. Rest and Serve: Remove the lamb from the oven and let it rest, loosely covered with foil, for 5 to 7 minutes. This allows the juices to redistribute. To serve, carve the rack of lamb between the ribs into individual chops.

Enjoy your delicious rosemary and garlic crusted rack of lamb!