Crusted Rack of Lamb with Yogurt Mint Sauce
Ingredients:
For the Lamb:
2 racks of lamb (about 1.5 lbs to 2 lbs each), frenched
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1/4 cup Italian parsley
1 cup panko breadcrumbs
4 tablespoons Dijon mustard (or more as needed)
1/2 cup grated Parmesan cheese
zest of lemon
For the Yogurt Mint Sauce:
1 cup Greek yogurt
1/4 cup fresh mint, finely chopped
1 tablespoon lemon juice
2 cloves garlic, minced
1/4 teaspoon cayenne pepper
Salt and pepper, to taste
Instructions:
Preheat the Oven: Preheat your oven to 400°F (200°C).
Season the Lamb:
Season the lamb racks generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear the lamb racks on all sides until golden brown, about 2-3 minutes per side.
Remove from the skillet and let cool slightly.
Brush liberally with Dijon mustard and set aside.
Prepare the Herb Crust:
In a skillet, saute the garlic and breadcrumbs until the breadcrumbs are toasted and browned. Allow breadcrumbs to cool.
In a food processor, combine the rosemary, parsley, lemon zest, parmesan cheese, and garlic breadcrumbs. Pulse until everything is consistent in size and well combined.
Brush the lamb racks with Dijon mustard a second time.
Press the breadcrumb mixture onto the mustard-coated lamb racks.
Roast the Lamb:
Place the lamb racks on roasting rack on a sheet pan, meat side up.
Roast in the preheated oven for 20-25 minutes for medium-rare, or until the desired doneness is reached. Use a digital thermometer.
Remove from the oven and let rest for 10 minutes.
Make the Yogurt Mint Sauce:
In a food processor, mix together Greek yogurt, chopped mint, lemon juice, minced garlic, cayenne pepper, salt, and black pepper. Make this sauce ahead of time to allow the flavors to come together.
Serve:
Carve the lamb between the ribs and serve with the yogurt mint sauce.
