Dijon Herb Crusted Rack of Lamb

Lamb chops crusted with herbed Dijon cut off a rack and set on a blue dinner plate.

Dijon Herb Crusted Rack of Lamb

This Dijon herb crusted rack of lamb is an easy, yet impressive dinner for two. Roasted to succulent, juicy perfection, this restaurant quality rack of lamb is perfect for a special dinner date night.

5 from 6 votes

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Course: meat

Cuisine: American

Keyword: baked, breadcrumbs, Dijon, entertaining, herb crusted, holiday, lamb, mustard, rack of lamb, roasted

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: Servings

Calories: 1243kcal

Author: Nicole Gaffney (ColeyCooks.com)

Ingredients

1 rack of lamb with 8 chops about 1 ½ - 2 lbs
salt and pepper
2 teaspoons vegetable oil
¾ cup panko breadcrumbs
1 teaspoon lemon zest
1 tablespoon minced fresh mint
1 tablespoon minced fresh parsley
1 teaspoon minced fresh rosemary
¼ teaspoon Kosher salt
freshly cracked black pepper to taste
3 tablespoons extra virgin olive oil
1 heaping tablespoon Dijon mustard

Instructions

Preheat the oven to 350 degrees F.
Trim the majority of the fat cap off the top of the lamb, then season generously on both sides with salt and pepper.
Heat vegetable oil in a large skillet over medium-high heat, then sear the lamb until browned on all sides.
In the meantime, combine breadcrumbs, lemon zest, mint, parsley, rosemary, salt, pepper and olive oil in a small bowl, then mix until well combined.
When the lamb is browned, remove it from the skillet and set on a roasting pan or baking sheet.
Spread the Dijon mustard over the top of the lamb in an even coating, then press the breadcrumb mixture on top.
Gently pat the breadcrumbs down so that they stick and form a crust. Let sit for about 10 minutes to help the breadcrumbs adhere.
Roast on the top rack of the oven until the lamb reaches your desired internal temperature - 130 degrees is perfect for medium-rare.
Remove from the oven and allow the lamb to rest for 10-15 minutes.
Carefully slice into double chops - you will lose some breadcrumbs in the process but that's okay.
Arrange on plates and top with any remaining breadcrumbs.
If using a larger rack of lamb or making more than one at a time, double the mustard and herb Panko breadcrumb mixture.
If the breadcrumbs are not browned by the time the meat is done, you can broil it until they turn golden. But watch closely - it can easily burn.

Notes

Remove the rack of lamb from the refrigerator about 30 minutes prior to cooking so it can come to room temperature. This helps it cook evenly.
If using a larger rack of lamb or making more than one at a time, double the mustard and herb Panko breadcrumb mixture.
Be sure to remove the fat cap on the top of the lamb of that there's not a thick layer of fat between the meat and crust.
Allow the lamb to sit for at least 10 minutes before roasting to help the crust adhere.
If the breadcrumbs are not browned by the time the meat is done, you can broil it until they turn golden. But watch closely - it can easily burn.
It's imperative to let the lamb rest for at least 10 minutes before slicing so that it stays juicy.
While the lamb is resting, you can tent it with foil to keep it warm, but avoid creating a tight seal or it will steam and cause the breadcrumbs to get mushy.
I prefer cutting the lamb into double chops rather than single. It's easier, keeps the meat juicier and more of the crust intact.

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