Few dishes are as elegant as this herb-crusted rack of lamb recipe. This is a great protein to make for Easter Brunch, a Sunday dinner, or any time you want to make something a little bit fancier. This herb-crusted rack of lamb goes great with a side dish of crispy rosemary garlic baby potatoes and a green vegetable of some sort.
This was my first time cooking lamb in my kitchen, so I can now say with certainty, it is as easy as popping it in the oven once it’s dressed. You’ll need to sear the lamb down in a cast-iron pan first, then add the mustard and herb blend and then pop it in the oven until it’s reached its desired doneness.
The price of lamb has plummeted, making this the perfect time to try this recipe if you’ve been eyeing a rack of lamb for the last couple of years when lamb was an eye-popping $30/lb. I was able to snag a small rack (a pound and a half- the smallest rack they had) from Safeway.
Something to note about lamb is that the smell will be incredibly pungent when you take it out of the wrapper. When I opened it, I thought that the meat was spoiled by the smell of it. After rinsing the meat with water and ditching the plastic bag it came in, the putrid smell disappeared and I was left with a gamey smell of uncooked lamb.
Most of the ingredients for this dish you will probably already have in your fridge or pantry.
Did you make this herb-crusted rack of lamb recipe? Tell me how it turned out in the comments below.