Rack of Lamb with Herb Crust

Ingredients

• •1 (about 700 g) frenched rack of lamb (7–8 bones)
• •½ cup panko breadcrumbs
• •¼ cup fresh flat-leaf parsley, finely chopped
• •1 tbsp fresh rosemary, finely chopped
• •1 tbsp fresh thyme leaves
• •3 garlic cloves, minced
• •2 tbsp Dijon mustard
• •3 tbsp olive oil
• •2 tbsp Parmesan, finely grated
• •1 tsp kosher salt
• •½ tsp black pepper, freshly ground

Directions

1. 1Remove lamb from fridge 30 minutes before cooking; preheat oven to 425°F (220°C); season rack all over with salt and pepper.
2. 2Heat 1 tbsp olive oil in an oven-safe skillet over high heat; sear lamb fat-side down 3 minutes then flip and sear 1 minute; set aside to cool slightly.
3. 3Combine panko, parsley, rosemary, thyme, garlic, Parmesan, and remaining 2 tbsp olive oil in a small bowl; mix until the crumbs hold together.
4. 4Brush the fat side of the rack generously with Dijon mustard, then press the herb-crumb mixture firmly onto the mustard to form an even crust.
5. 5Return lamb crust-side up to the skillet and roast 18–22 minutes until crust is golden and a thermometer reads 130°F (54°C) for medium-rare.
6. 6Rest uncovered 8 minutes before slicing into individual chops between the bones.
7. 7Serve with roasted potatoes or a bright green salad and a drizzle of olive oil.

💡 Ask your butcher for a frenched rack — most Canadian grocery meat counters will do this for free. New Zealand or Australian lamb is widely available and excellent; domestic Ontario or Quebec lamb has a milder flavour if you prefer. Tent very loosely with foil during resting but avoid sealing or the crust will steam and soften.

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