Ingredients
FOR THE LAMB
Lamb: 2 racks (trimmed and frenched)
Salt and freshly ground black pepper: to season
Olive oil: 30 ml
Dijon mustard: 15 g
FOR THE HERB CRUST
Fresh breadcrumbs or Panko: 60 g
Parsley: 2 tbsp (finely chopped)
Rosemary: 1 tbsp (finely chopped)
Thyme: 1 tbsp (finely chopped)
Garlic clove: 1 (minced)
Lemon zest from half a lemon: 1/2
Olive oil: 30-45 ml
Salt and pepper
Chef Amedeo Melotto, chef de cuisine at Lido Restaurant at Four Seasons Hotel at The Surf Club, associates lamb with Easter celebrations growing up in northern Italy. “Lamb chops always take me back to my childhood,” he says, recalling how he and his brother would race to grab the last piece at the family table.
How to make Herb-Crusted Roasted Rack of Lamb
01.
Prepare the Lamb
- Remove the lamb from the refrigerator 30 minutes before cooking.
- Season generously with salt and pepper.
- Preheat the oven to 400°F.
02.
Make the Herb Crust
- Combine the breadcrumbs, parsley, rosemary, thyme, garlic, lemon zest, and olive oil in a bowl.
- Mix until the texture resembles moist sand.
- Season lightly with salt and pepper.
03.
Sear the Lamb
- Heat the olive oil in an oven-safe skillet over medium-high heat.
- Sear the racks fat side down for 2–3 minutes until browned, then briefly sear the other sides.
04.
Add the Herb Crust
- Remove from the heat and brush the fat side of the lamb with Dijon mustard.
- Press the herb breadcrumb mixture firmly on top.
05.
Roast the Lamb
- Transfer the skillet to the oven and roast for 12–18 minutes, depending on thickness.
Rare: 120–125°F
Medium-rare: 130–135°F
Medium: 140°F
06.
Rest and Slice
- Allow the lamb to rest for 8–10 minutes, then slice between the ribs into individual chops.
