Herb Crusted Rack of Lamb
This herb crusted rack of lamb is delicious and perfect for your springtime meals. I paired the lamb with a minted yogurt so it was extra delicious. It's a foolproof recipe that you can make for any special occasion.
Funny enough, I think rack of lamb was one of my first fancy entrees I learned to cook. It's fancy because racks of lamb can be pretty pricey. The presentation is amazing. Cooking the rack whole helps you cook it to the right temperature easier. When you cut the chops into individual portions they will come out stunning!
Lamb chops are one of my go-to special occasion dinners. It's also my most requested dish when people come over to visit. It's a good thing that I like them too so I don't mind making them over and over again.
The Dijon mustard in this recipe helps to seal in the moisture and help the fresh herbs adhere to the rack.
I use Frenched racks of lamb. That means that the rack is trimmed so that the bones are exposed. It makes a pretty presentation. To make sure that my bones don't burn while the meat is cooking, I wrap the exposed bones in foil to protect them while cooking. See how pretty!
The minted yogurt is a fresh complement to the herb crusted lamb chops. I include mint in my herb mixture so when I serve my chops with the yogurt, it doesn't clash.
Herb Roasted Lamb Rack of Lamb with Minted Yogurt
1 Rack of lamb (about 6 - 8 chops)
1/2 Cup Fresh chopped Herbs (mix of rosemary, thyme, marjoram, mint, parsley, tarragon, oregano)
3 Tbsp Dijon mustard
3 Tbsp Unsalted butter, softened
4 cloves Garlic, chopped
1/4 Cup Panko breadcrumbs
Salt & Pepper
For Minted Yogurt
1/2 Cup Greek style Plain yogurt
1/2 Cup Fresh mint leaves, minced
Juice of Half a Lemon
2 cloves Garlic
Salt & Pepper
Bring your lamb chops to room temperature about 90 minutes before cooking.
Mix all ingredients for minted yogurt together. Set aside until ready to serve.
Preheat oven to 450 degrees.
Season lamb chops with salt and pepper (about 1/2 tsp each)
Spread Dijon mustard over fat cap of rack of lamb.
In a small bowl, combine softened butter, garlic, and herbs. Spread mixture on top of mustard. Place rack on a sheet pan and place in a preheated oven on center rack.
Cook for 25 minutes. Remove from oven and let rest for 10 minutes before slicing into individual chops and serving.