Rack of Lamb with Herb Crust

Instructions

1. Prepare the lamb
   Remove the lamb from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat dry with paper towels. Season generously with salt and pepper on all sides.
2. Sear the lamb
   Heat 2 tablespoons of olive oil in a large skillet over high heat. Sear the lamb racks, meat side down first, for 2-3 minutes on each side until golden brown. Remove from heat and allow to cool slightly.
3. Prepare the herb crust
   In a bowl, combine the breadcrumbs, minced garlic, chopped rosemary, thyme, parsley, lemon zest, remaining olive oil, melted butter, and a pinch of salt and pepper. Mix well until the breadcrumbs are evenly moistened.
4. Apply the crust
   Preheat oven to 425°F (220°C). Brush the meat side of each rack with Dijon mustard. Press the herb mixture firmly onto the mustard-coated side of each rack, ensuring an even coating.
5. Roast the lamb
   Place the racks, herb side up, on a baking sheet or in a roasting pan. Cover the ends of the bones with foil to prevent burning. Roast in the preheated oven for 18-22 minutes for medium-rare (internal temperature of 125°F/52°C) or longer for desired doneness.
6. Rest and serve
   Remove the lamb from the oven and tent loosely with foil. Allow to rest for 10 minutes before carving. This allows the juices to redistribute, ensuring moist and tender meat.
7. Carve the lamb
   Carefully slice between the bones to separate into individual chops. Arrange on a warm platter and serve immediately, garnished with additional fresh herbs if desired.