Ingredients
- 1 Frenched Lamb Rack (about 700–800g)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp Dijon mustard (optional)
- Alternative: Yellow mustard or 1 tsp yellow mustard + ½ tsp calamansi juice for a local twist
- 1 cup breadcrumbs
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- Salt and freshly ground black pepper, to taste
Preparation
- Preheat the oven – Set your oven to 200°C (400°F). Line a baking tray with foil or parchment paper.
- Season the lamb – Pat the Frenched Lamb Rack dry. Rub all over with olive oil, salt, and pepper.
- Sear for flavor – In a hot skillet, sear the lamb rack for 2–3 minutes on each side until nicely browned. Remove from heat and let cool slightly.
- Prepare the herb crust – In a bowl, mix breadcrumbs, garlic, parsley, rosemary, and thyme. Stir in Dijon mustard until combined.
- Coat the lamb – Brush the lamb rack with Dijon mustard, then press the herb mixture firmly onto the meat.
- Roast to perfection – Place the lamb on the tray, fat side up. Roast for 18–22 minutes for medium-rare, or longer if preferred.
- Rest and serve – Let the lamb rest for 10 minutes before slicing between the bones. Serve with roasted potatoes or seasonal greens.
Cooking Tips
Improve your breaded pork chop recipe with some cooking secrets from TenderBites.
- Room Temperature Before Cooking: Allow the lamb to sit out for 20–30 minutes before searing for even cooking.
- Use a Thermometer: For ideal doneness, the internal temperature should reach 57°C (135°F) for medium-rare.
- Don’t Skip the Resting Time: Resting helps retain the meat’s juices and tenderness.
- Flavor Pairings: Complements well with red wine reductions or mint sauce.
