Rack of Lamb with Herb and Olive Crust

Recipe By:
1989
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  • Total Time 50 min Ico-add
  • Yield 6 Servings
  • Level Easy

This tender oven-roasted rack of lamb with herb and olive crust is surprisingly easy to prepare. Serve it up for your next dinner party with wild rice and a green vegetable.
 

Ingredients

  • 1/4 cup fresh parsley, minced
  • 1/4 cup fresh tarragon, minced
  • 1/4 cup fresh rosemary, minced
  • 2 tablespoons fresh thyme, minced
  • 1 cup freshly made bread crumbs (not too fine)
  • 1 tablespoon plus 1 teaspoon garlic, minced
  • 1 1/2 tablespoons pitted oil-cured black olives, minced
  • Salt and black pepper to taste
  • 1/2 cup olive oil
  • 2 racks of lamb, frenched if desired
  • 2 tablespoons dijon mustard
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Directions

  1. 1. Preheat oven to 450 degrees F.
  2. 2. Combine the fresh herbs, bread crumbs, garlic, olives, salt, pepper and five tablespoons of olive oil; mix well.
  3. 3. In a large heavy skillet heat the remaining three tablespoons of olive oil until hot but not smoking. Sear the lamb, one rack at a time, until crispy brown on both sides, about seven minutes per rack.
  4. 4. Brush the mustard on the racks directly over the eyes of the chops and the section directly in front of the eyes of the chops; this will create one mass of mustard over the rounded top and front of the racks (do not spread mustard on skinny rib bones or on the undersides of racks). Gently pat the herb mixture on the mustard, and place racks on an oiled roasted pan, crust side up.
  5. 5. Cook in the preheated oven until rack reaches an internal temperature of 130 degrees F, about 10 to 12 minutes.
  6. 6. Allow the meat to rest 10 minutes before carving.