📝 About This Recipe
This exquisite dish elevates the classic spring lamb to a gourmet masterpiece, featuring a succulent, rosy-pink interior protected by a zesty, emerald-green crust. The herbaceous brightness of fresh mint perfectly cuts through the rich, buttery fat of the lamb, while a hint of Dijon mustard provides a sophisticated depth. It is a centerpiece-worthy meal that brings the elegance of a high-end bistro right into your home kitchen.
🥗 Ingredients
The Lamb
- 2 pieces Racks of Lamb (8 bones each, frenched, at room temperature)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Olive Oil (high smoke point variety)
The Mint Crust
- 1 cup Panko Breadcrumbs (for superior crunch)
- 1/2 cup Fresh Mint Leaves (tightly packed, finely chopped)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 2 cloves Garlic (minced into a paste)
- 1 tablespoon Lemon Zest (from one organic lemon)
- 3 tablespoons Unsalted Butter (melted)
- 2 tablespoons Parmesan Cheese (finely grated)
The Binder
- 3 tablespoons Dijon Mustard (smooth, high quality)
- 1 teaspoon Honey (to balance the acidity)
👨🍳 Instructions
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1
Remove the lamb racks from the refrigerator at least 30-45 minutes before cooking to ensure they reach room temperature for even roasting.
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2
Preheat your oven to 400°F (200°C) and position a rack in the center of the oven.
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3
In a medium bowl, combine the panko, chopped mint, parsley, minced garlic, lemon zest, and grated Parmesan. Stir in the melted butter until the mixture resembles damp sand.
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4
Pat the lamb racks completely dry with paper towels. Season generously on all sides with kosher salt and black pepper.
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5
Heat the olive oil in a large oven-proof skillet or cast-iron pan over medium-high heat until shimmering but not smoking.
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6
Sear the lamb racks for 2-3 minutes per side until a golden-brown crust forms. Do not forget to sear the narrow ends. Remove from heat and transfer to a plate.
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7
In a small ramekin, whisk together the Dijon mustard and honey. Brush this mixture thickly over the fatty top side (the meat side) of the seared lamb.
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8
Press the mint-herb breadcrumb mixture firmly onto the mustard-coated side of the lamb, creating an even, thick layer of crust.
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9
Place the racks back into the skillet or onto a parchment-lined baking sheet, bone-side down (crust-side up).
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10
Roast in the oven for 15-20 minutes. Use an instant-read thermometer to check for doneness: 125°F for rare, 135°F for medium-rare, or 145°F for medium.
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11
Transfer the lamb to a cutting board and tent loosely with foil. Let it rest for 10 minutes to allow the juices to redistribute.
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12
Carve the lamb by slicing between the bones into individual chops and serve immediately while the crust is crispy.
💡 Chef's Tips
Always 'French' the bones or buy them pre-frenched for a professional look and easier eating. Do not skip the resting period; cutting too soon will cause all the flavorful juices to run out. If the crust begins to brown too quickly in the oven, loosely cover the top with a small piece of foil. For an even greener crust, pulse the herbs and panko together in a food processor before adding the butter. Use a meat thermometer rather than relying solely on time, as rack sizes vary significantly.
🍽️ Serving Suggestions
Pair with a glass of bold Pinot Noir or a classic Cabernet Sauvignon. Serve alongside creamy garlic mashed potatoes to soak up the juices. Accompanied by honey-glazed heirloom carrots for a touch of sweetness. A side of minted pea purée reinforces the fresh herb profile of the dish. Finish with a light drizzle of balsamic reduction for an extra pop of acidity.