Herb-Crusted Rack of Lamb with Roasted Vegetables
Elegant herb-crusted rack of lamb served with perfectly roasted vegetables. A show-stopping dinner for special occasions.
Let the lamb rest after cooking to allow the juices to redistribute. This ensures a tender, juicy result.
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
Ingredients
Handy tools while you cook
Directions
- 1
Preheat oven to 400°F. Season the rack of lamb with salt and pepper. Sear in a hot skillet for 2-3 minutes per side until browned.
- 2
Mix breadcrumbs, rosemary, thyme, and garlic together. Brush the lamb with Dijon mustard, then press the herb mixture onto the meat.
- 3
Toss vegetables with olive oil, salt, and pepper. Arrange on a baking sheet around the lamb.
- 4
Roast in the oven for 25-30 minutes for medium-rare (internal temperature 135°F). Let rest for 10 minutes before slicing.
- 5
Slice between the ribs and serve with roasted vegetables.
Chef's Essential Tip
Essential for Herb-Crusted Rack of Lamb with Roasted Vegetables
A pro tip matched to this dish — not a generic kitchen shortcut.
After searing, add wine, stock, or water and scrape the fond. It dissolves into a quick pan sauce that ties the whole dish together.
Nutrition Facts
Per serving
fat
24g
carbs
18g
fiber
4g
sodium
580mg
protein
32g
calories
420
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