Herb Crusted Rack of Lamb Recipe with Mint Yogurt Sauce
Servings: 8
Calories: 450kcal
Rack of Lamb is an elegant option for holidays and special occasions. This delicious Herb Crusted Rack of Lamb recipe is simple yet filled with incredible flavor! The Mint Yogurt Sauce is the perfect compliment to the savoriness of this dish. Try this roast rack of lamb for a beautiful Easter Dinner!
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Ingredients
For the Lamb:
- 1 rack of lamb 6-8 ribs, frenched (bone exposed) with fat-cap removed
- 2 tablespoons olive or grapeseed oil
- 4 tablespoons Dijon mustard
- ½ cup fresh basil leaves packed
- ¼ cup fresh Italian parsley flat leaf
- 1 tablespoon fresh thyme leaves
- 4 garlic cloves peeled
- 2 tablespoons unsalted butter melted
- 1½ tablespoons kosher salt
- 8 ounces panko bread crumbs do NOT substitute regular bread crumbs
- ½ cup grated Parmesan cheese
For the Yogurt Mint Sauce:
- 1 cup plain Greek yogurt
- ½ cup chopped fresh mint leaves diced
- 2 medium cloves 2 teaspoons garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon 1 medium lemon freshly squeezed lemon juice
- 1 pinch ground cayenne pepper optional
Instructions
For the Rack of Lamb:
- Remove the lamb from the fridge 1½ hours before cooking to ensure it is at room temperature before placing in the oven. If the meat isn’t at room temperature before cooking, it won’t cook evenly.
- Line a sheet tray with aluminum foil and spray with nonstick cooking spray. Place the rack of lamb on the prepared baking sheet and brush all sides of the lamb with oil and Dijon mustard. Lightly season with kosher salt and freshly ground black pepper. Set aside until the basil crust/seasoning is ready.
- In the bowl of a food processor, fitted with the steel blade, pulse the basil, parsley, thyme, garlic, butter, salt, bread crumbs and Parmesan until the ingredients are evenly processed, about 6-8 times. Season to taste, and add more salt, pepper and/or Parmesan cheese, if needed.
- With the lamb on the sheet pan, press the basil/parsley/thyme mixture into both sides of the lamb meat. Set the lamb aside a total of 1-1½
- hours, at room temperature, before cooking.
- Preheat the oven to 450°F for 15-30 minutes before placing the lamb in the oven and set the oven rack to the middle position.
- Wrap the bones in foil and place the lamb with the bones curving up.
- Roast the lamb for 20 minutes for rare or 25 minutes for medium-rare (125°F-130°F). For complete transparency, we prefer lamb cooked to medium to medium-well (135-145°F).
- Remove the lamb from the oven and cover with aluminum foil. Let it rest for 15 minutes and cut into individual ribs.
- Serve with the Yogurt-Mint Sauce.
- Enjoy!
For the Yogurt Mint Sauce:
- Whisk all ingredients in a medium-sized mixing bowl until smooth. Refrigerate, in an airtight container, until ready to use.
- Serve with Rack of Lamb or Lamb Chops.
- Enjoy!
Notes
Inspiration from Gordon Ramsay, Basil-Crusted Rack of Lamb
Nutrition
Calories: 450kcal | Carbohydrates: 22g | Protein: 18g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 61mg | Sodium: 2032mg | Potassium: 253mg | Fiber: 1g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 4.8mg | Calcium: 174mg | Iron: 2.7mg