Herb-Crusted Rack of Lamb
Perfect for using up those sun-soaked herbs during those final months of summer, this Herb-Crusted Rack of Lamb adds a wonderful freshness to such a bold meat. Easily made Paleo and Whole 30 compliant, this is sure to become a regular summer feature.
Course Main Course Cuisine Mediterranean Keyword Dairy-Free, Gluten-Free, Herbs, Keto, Lamb, Nut-Free, Paleo, Rack of Lamb, Whole 30 Prep Time 30 minutes Cook Time 20 minutes Resting time 10 minutes Total Time 1 hour Servings 2 people
Ingredients
- 1 rack of lamb
- 1 tbsp extra virgin olive oil or fat of choice, such as butter, ghee, avocado oil, etc.
- 2 tbsps Dijon mustard
- 2 small cloves of garlic or one large
- 2 cups fresh herbs of choice or as needed
- salt & pepper to taste
Directions
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Preheat oven to 350°F (180°C).
- Wash, dry, and chop fresh herbs. Add to a plate or wide-bottomed dish and set aside.
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Smash and finely chop, or crush, garlic and mix with Dijon mustard in a small bowl. Set aside.
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Slice rack of lamb in half, as evenly as possible. Dry each half-rack of lamb of surface moisture with paper towel and season all over with salt and pepper, to taste. Tip: You may want to hold back a little on the salt, as the Dijon mustard will add a bit of saltiness.
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Heat a cast iron skillet over high heat. (I usually go for a 9-10, on a scale of 1-10.) As the skillet is starting to reach its intended temperature, add your fat of choice. Add your half-racks, and sear on all sides, except the edges. Once racks are a beautiful brown, turn off and remove pan from heat, and remove half-racks from pan.
- Use a pastry brush to brush garlic Dijon mustard onto the lamb, and roll in fresh herbs to coat, pressing as needed to ensure they stick. (I find the easiest method is brushing the mustard mixture onto one side first, usually the long side attached to the bones, and all three edges, and placing the half-rack mustard-side down into the herbs, and then brushing the remainder of the lamb with the mustard while it’s sitting in the herbs. Then continue rolling in the herbs to coat.)
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Once both half-racks are coated with herbs, place them back in the cast iron skillet, bones up, and interlock the bones so they stay upright. Place on the rack just below centre in the oven, until desired doneness. I eat my lamb rare, and it usually takes around 15 minutes. Use a meat thermometer if you’d like to be precise.
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Remove from oven, place on a plate or cutting board, and cover with foil for at least 5 minutes to rest. To serve, slice between bones and serve individual chops. 1-3 chops per person is usually adequate, depending on the size of the chop, the size of the person, and the size of the meal.
