Name: Herb-Crusted Roast Rack of Lamb
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 1 bulb fennel, quartered; 2 shallots, halved; 3 sprigs fresh thyme; 4 sprigs fresh rosemary, plus 2 tablespoons minced; 3 tablespoons olive oil; Kosher salt and pepper; 2 racks of lamb, frenched, about 1½ pounds each; ? cup Dijon mustard; 1 cup panko; 6 cloves garlic, chopped; Zest of 1 lemon

Rack of lamb is one of those dishes that feels really special and also a little intimidating. But really, lamb is very forgiving and quite easy to master. Count on about 2–3 chops per person, depending on how big the chops are. Scattering vegetables under and around the lamb as aromatics will impart depth of flavor. Learn how to prepare a rack of lamb in just a few simple steps and add this dish to your holiday menu repertoire.

PREP:

20 minutes

COOK:

40 minutes

YIELD:

4 servings

Ingredients

1 bulb fennel, quartered
2 shallots, halved
3 sprigs fresh thyme
4 sprigs fresh rosemary, plus 2 tablespoons minced
3 tablespoons olive oil
Kosher salt and pepper
2 racks of lamb, frenched, about 1½ pounds each
⅓ cup Dijon mustard
1 cup panko
6 cloves garlic, chopped
Zest of 1 lemon

Directions

Preheat oven to 400℉
Scatter the fennel, shallots, thyme and rosemary sprigs in the bottom of a large roasting pan. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Set aside.
Season both sides of the lamb racks generously with salt and pepper. Warm a cast iron skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil and sear the lamb, fat side down, for 3 minutes. Flip over and sear for 2 minutes more. Transfer to the roasting pan, fat side up, laying the racks on top of the vegetables.
Using the back of a spoon, coat the lamb with the Dijon mustard. In a small bowl, combine the panko, garlic, minced rosemary, lemon zest, ¾ teaspoon salt and ½ teaspoon pepper. Using your hands, coat the Dijon with the panko crust, patting it to ensure it sticks.
Transfer the roasting pan to the oven and roast for 35 minutes or until an instant-read thermometer reads 130℉ in the thickest part of the meat (for rare lamb). For medium rare, pull the lamb at 140℉. Let the lamb rest for 15 minutes and carve between bones to create chops. Serve at once.