Name: Herb-Crusted Rack of Lamb
Prep time: 15 min
Cook time: 15 min
Yield: 5
Ingredients: Panko bread crumbs - 1 cup; Italian parsley leaves - ¼ cup; Olive oil, divided - 3 tablespoons; Garlic - 4 cloves; Fresh mint leaves - 2 tablespoons; Fresh rosemary leaves - 1 tablespoon; Kosher salt, divided - ¾ teaspoon; Lemon zest - ½ teaspoon; Frenched racks of lamb, at room temperature, trimmed of excess fat - 2 (1 pound); Ground black pepper - ¼ teaspoon; Dijon mustard - 3 tablespoons

Ingredients for - Herb-Crusted Rack of Lamb

1. Panko bread crumbs 1 cup

2. Italian parsley leaves ¼ cup

3. Olive oil, divided 3 tablespoons

4. Garlic 4 cloves

5. Fresh mint leaves 2 tablespoons

6. Fresh rosemary leaves 1 tablespoon

7. Kosher salt, divided ¾ teaspoon

8. Lemon zest ½ teaspoon

9. Frenched racks of lamb, at room temperature, trimmed of excess fat 2 (1 pound)

10. Ground black pepper ¼ teaspoon

11. Dijon mustard 3 tablespoons

How to cook deliciously - Herb-Crusted Rack of Lamb

1 . Stage

Dotdash Meredith Food Studios

2 . Stage

Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil and place a wire rack on top.

3 . Stage

Combine bread crumbs, parsley, 1 tablespoon olive oil, garlic, mint, rosemary, 1/4 teaspoon salt, and lemon zest in the bowl of a food processor. Process until well combined, about 45 seconds. Transfer to a shallow dish and set aside. Dotdash Meredith Food Studios

4 . Stage

Heat remaining 2 tablespoons olive oil in a large cast iron skillet over medium-high. Pat lamb dry with paper towels. Season with black pepper and remaining 1/2 teaspoon salt. Dotdash Meredith Food Studios

5 . Stage

Add lamb to skillet and cook until browned on all sides, 4 to 5 minutes total. Dotdash Meredith Food Studios

6 . Stage

Brush the lamb with mustard, then dip and roll into prepared bread crumb mixture to coat, pressing gently to adhere. Dotdash Meredith Food Studios Dotdash Meredith Food Studios

7 . Stage

Place lamb on the prepared rack, meat side up, with the bones pointed towards the middle of the rack. Dotdash Meredith Food Studios

8 . Stage

Roast in the preheated oven until an instant-read thermometer registers 125 degrees F (52 degrees C) for medium-rare, about 20 minutes, or to desired degree of doneness. Tent loosely with foil and let rest for 10 minutes before slicing in between the bones. Serve immediately. Dotdash Meredith Food Studios