Garlic Herb-Crusted Rack of Lamb
Prep Time: 15 minutes
Cooking Time: 30-35 minutes
Total Calories: 517
Servings: 4
THC Content: ~25 mg/serving
About this Recipe
A tender lamb rack makes for an impressive feast but isn't challenging to prepare. Crispy on the outside, packed full of flavor on the inside… This roasted garlic herb-crusted rack of lamb recipe is a winner!
Pair this tender centerpiece with a side of potatoes, risotto, green salads, or roasted veggies.
Ingredients
2½ lb. rack of lamb (“frenched”)
Salt & pepper (to taste)
4 Tbsp. olive oil
1 Tbsp. Infused olive oil (100mg Tbsp.)
8 cloves garlic (peeled and smashed)
¾ cup breadcrumb
¼ cup fresh flat-leaf parsley
1½ Tbsp. fresh rosemary
½ cup grated parmesan cheese
1½ Tbsp. whole grain dijon mustard
Recommended Equipment for this Recipe
14” skillet – nonstick for all your frying needs.
Silicone basting brush - Easy to clean, durable, and multi-functional.
Food processor - For all your chopping, slicing, pureeing, and dough.
Boning knife - Sharp, stainless steel, perfect for the task.
How to Prepare Garlic Herb-Crusted Roast Rack of Lamb
A tender, oven-roasted rack of lamb is elegant and easy to prepare. Roast in the oven for 20+ minutes for a mouthwatering spectacle.
Preheat your oven to 400°F (200°C).
Season lamb generously with salt & pepper.
Heat your cast iron pan over medium-high heat.
Once hot, add 4 tablespoons of olive oil along with the lamb and smashed garlic.
Sear all sides of the lamb until browned (~3 minutes).
Remove browned lamb, and place onto a baking sheet.
Remove garlic and add to your food processor along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of infused olive oil. Blend the mixture until well combined, and set aside.
Brush the top and sides of the lamb with mustard, then coat it with the breadcrumb mixture.
Roast in the oven for 20-25 minutes and allow resting before slicing.
A minimum internal temperature of 120°F degrees is recommended for medium-rare.
Cooking Tips From Chef Roilty
“Frenched” refers to trimming the fat and meat between the top bones of the lamb.
Don’t know how to “french” a rack of lamb? Grab a sharp boning knife and follow these step-by-step instructions, or ask your butcher to do it for you.
Pair your lamb with a mint jelly sauce to increase the flavor quotient another notch!
If you can’t find dijon mustard, use another peppery mustard.
You can use a stronger or weaker infused oil to reach the desired dosage level.
Share your creations on Instagram and tag @Roilty #DineWithRoilty so we can see them!
Check out more infused recipes from Chef Roilty!
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