Rack of Lamb with Mustard and Herb Crust

This Dijon herb crusted rack of lamb is an easy, crowd-pleasing, show-stopping dinner recipe. Succulent, juicy and full of flavour. If you make steaks a lot at home, switch it up and try a rack of lamb instead. It's a sophisticated cut of meat that, when roasted whole, is incredibly succulent, tender, and juicy. I happen to love lamb, but if you're not sure how you feel about it just yet, this is a great recipe to ease you in. I don't think of its flavour as being gamey, as some would describe. I think it has a mild, slightly mineral flavour that's tamed even further by the herbed breadcrumbs and tangy Dijon mustard. This recipe is not only easy to make, it's also really elegant and impressive to serve.

1 rack lamb with 8 chops (~ 1½-2 lbs)
sea salt
black pepper, freshly ground
2 tsp. vegetable oil
¾ cup panko breadcrumbs
1 tsp. lemon zest, freshly grated
1 Tbsp. fresh mint, minced
1 Tbsp. fresh parsley, minced
1 tsp. fresh rosemary, minced
¼ tsp. sea salt
black pepper, freshly cracked
3 Tbsp. extra-virgin olive oil
1 heaping Tbsp. Dijon mustard

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Trim the majority of the fat cap off the top of the lamb, then season on both sides with salt and pepper. Heat vegetable oil in a large skillet over high heat, then sear the lamb until browned on all sides.

In the meantime, combine breadcrumbs, lemon zest, mint, parsley, rosemary, salt, and pepper in a bowl. Drizzle olive oil over top, then mix until breadcrumbs are thoroughly coated.

Remove the lamb from the pan and set on a baking sheet. Spread the Dijon mustard over the top in an even coating, then press the breadcrumb mixture on top. Gently pat the breadcrumbs down so that they stick and form a crust.

Roast on the top rack of the oven until the lamb reaches an internal temperature of 130°F for medium-rare. If the breadcrumbs are not browned by the time the meat is done, you can broil it until golden. Be sure to watch closely, as it can easily burn.

Remove from the oven and allow to rest for 5-10 minutes. Carefully cut into double chops - you will lose some breadcrumbs in the process but that's okay. Arrange on plates and top with any remaining breadcrumbs. Serve with mashed potatoes, vegetables, or other appropriate sides.

Makes 2 servings.