Happy Easter! Coated with a simple herb crust, rack of lamb makes a dramatic presentation, especially when cut into double chops for serving. Serve alongside simply roasted seasonal vegetables and you’re prepared for an elegant Easter dinner with minimal effort.
Rack of Lamb with Herb and Mustard Crust
2 racks of lamb, frenched, each with 8 ribs (about 2 1/2 lb./1.25 kg total)
Kosher salt and freshly ground pepper
1 1/2 cups (3 oz./90 g) fresh bread crumbs
1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley
2 Tbs. chopped fresh mint
1 Tbs. chopped fresh rosemary
2 Tbs. Dijon mustard
2 Tbs. olive oil
Season the racks of lamb with salt and pepper. Let stand at room temperature for 1 hour. In a bowl, stir
together the bread crumbs, parsley, mint, rosemary, salt and pepper.
Preheat an oven to 375°F (190°C).
Brush the meaty side of each lamb rack with 1 Tbs. mustard. Pack the bread crumb mixture onto the meaty side.
In a large fry pan over medium-high heat, warm the olive oil until just smoking. Add the lamb racks, bread-crumb side down, and brown on both sides, about 2 minutes per side. Place the racks, bread-crumb side up, on a rack in a roasting pan. Transfer to the oven and roast until the crust is nicely browned and an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 130°F for medium-rare, 20 to 25 minutes, or until done to your liking.
Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 15 minutes. Carve the racks into double chops and serve immediately. Serves 8.
Williams-Sonoma Test Kitchen