{"id":4024,"date":"2022-04-14T13:30:01","date_gmt":"2022-04-14T17:30:01","guid":{"rendered":"https:\/\/french-barn.com\/blog\/?p=4024"},"modified":"2025-10-06T11:16:36","modified_gmt":"2025-10-06T15:16:36","slug":"rack-of-lamb-with-herb-crust","status":"publish","type":"post","link":"https:\/\/french-barn.com\/blog\/food-wine\/rack-of-lamb-with-herb-crust","title":{"rendered":"Rack of Lamb with Herb Crust"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

A traditional main to serve for Easter is roasted lamb & this recipe is the perfect dish to make for any size celebration. An herb, parmesan & panko crusted rack of lamb that is so flavourful & tender. Roasted in the oven to medium rare & best served alongside freshly roasted spring asparagus. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Unlike a leg of lamb, this recipe doesn’t need to be slow roasted all day & can easily be multiplied base on the number of guests to be serve. My suggestion is one (two pound) rack of lamb per 2 to 3 people. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

To maximize the tenderness & flavour of the final lamb, I suggest marinating the meat overnight in a little olive oil, garlic & lemon juice. This will also help tenderize the lamb even more. Lastly, searing the lamb before roasting & breading is an important step as it ensures all the juices stay in while it cooks. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Happy Easter! Ok, time to dive in.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Rack of Lamb with Herb Crust<\/strong><\/h2>\n\n\n\n

Ingredients:
2 tablespoons + 2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
3 cloves of garlic, roughly chopped
Salt & pepper, to taste
2 lbs rack of lamb, frenched
1 1\/2 cups panko bread crumbs
2 tablespoons fresh rosemary, roughly chopped
3 tablespoons fresh parsley, roughly chopped
1\/3 cup freshly grated parmesan cheese
2 tablespoons dijon mustard<\/p>\n\n\n\n

Directions:<\/p>\n\n\n\n

  1. In a large mixing bowl whisk together 2 tablespoons olive oil, lemon juice, garlic, salt & pepper. Coat lamb in mixture & refrigerate covered for a minimum of 30 minutes but ideally overnight.<\/li>
  2. Heat a cast iron skillet to medium heat & add the remaining oil. Sear lamb on all sides to brown. <\/li>
  3. Remove from heat & let stand while you prepare the crust.<\/li>
  4. In a small food processor add the bread crumbs, rosemary, parsley, parmesan, salt & pepper. Pulse to combine.<\/li>
  5. Brush the seared lamb with dijon & coat generously with the bread crumbs. Transfer back to the cast iron skillet & roast at 375(f) degrees until a meat thermometer reads 120(f) degrees, about 25 to 30 minutes. Let stand for 5 minutes before slicing & serving. Serve with asparagus & potatoes!<\/li><\/ol>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

    A traditional main to serve for Easter is roasted lamb & this recipe is the perfect dish to make for<\/p>\n","protected":false},"author":7,"featured_media":4026,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[2],"tags":[],"class_list":["post-4024","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-wine"],"yoast_head":"\nRack of Lamb with Herb Crust<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/french-barn.com\/blog\/food-wine\/rack-of-lamb-with-herb-crust\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rack of Lamb with Herb Crust\" 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