Parsley-Crusted Rack of Lamb

A succulent rack of lamb encrusted with fresh parsley, garlic, and Parmesan, roasted to medium-rare and finished with a Dijon mustard glaze for an elegant, flavorful centerpiece.

Recipe Information

Total Time:

Yield:

6 to 8 servings

Ingredients

1 teaspoon plus 1 tablespoon olive oil, divided

2 (8-bone) lamb rib roasts (about 2⅓ pounds total), trimmed and frenched

Kosher salt and black pepper, to taste

3 slices sandwich bread, torn

½ cup loosely packed fresh parsley

¼ cup grated Parmesan cheese

1 tablespoon minced garlic

1 teaspoon kosher salt

1 teaspoon lemon zest

½ teaspoon black pepper

½ cup Dijon mustard

Fresh mint, for garnish

Directions

Preheat oven to 400°F. Line a baking pan with aluminum foil.
In a large skillet, heat 1 teaspoon olive oil over medium-high heat. Add one rack and brown on all sides, turning as needed. Season to taste with salt and pepper. Repeat with remaining rack.
Place meat on a rack set in a shallow roasting pan, arranging roasts to stand upright. Insert an oven-going meat thermometer into one roast. Thermometer should not touch the bone. Roast, uncovered, for 20 minutes or until meat thermometer registers 115°F.
Meanwhile, in a food processor combine bread, parsley, Parmesan cheese, remaining 1 tablespoon oil, garlic, salt, lemon zest and pepper.
Remove lamb from oven and transfer to a cutting board. Brush meat with mustard; gently pat crumb mixture on meat until thoroughly coated. Return lamb to baking pan and roast, uncovered, until meat thermometer registers 135°F for medium-rare. Cover with foil; let stand for 15 minutes. Temperature of meat after standing should be 145°F. (For medium roast, thermometer should register 150°F. Cover; let stand for 15 minutes. Temperature of meat after standing should be 160°F.) To serve, slice lamb between ribs. If desired, garnish with mint.