New Zealand Herb-Crusted Rack of Lamb

Name: New Zealand Herb-Crusted Rack of Lamb
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4
Ingredients: 2 racks of lamb, French-trimmed; Salt, pepper; 2 tbsp Dijon mustard; Herb crust: 1 cup panko, 2 tbsp parsley, 1 tbsp rosemary, 1 tbsp thyme, 2 garlic cloves minced, 2 tbsp olive oil; Mint sauce: 1/4 cup mint, 2 tbsp sugar, 1/4 cup boiling water, 2 tbsp white wine vinegar

New Zealand''s finest export — rack of lamb with a Dijon-herb crust.

★★ Intermediate$$$40 minServes 4

New Zealand Herb-Crusted Rack of Lamb — Lamb — recipe plated and ready to serve

Nutrition (per serving)

420

Calories

30g

Protein

Carbs

30g

Fat

Fiber

anti-inflammatory date-night high-protein intermediate lamb roasting weekend-project

Techniques — Roasting

New Zealand''s finest export — rack of lamb with a Dijon-herb crust.

Ingredients

2 racks of lamb, French-trimmed
Salt, pepper
2 tbsp Dijon mustard
Herb crust: 1 cup panko, 2 tbsp parsley, 1 tbsp rosemary, 1 tbsp thyme, 2 garlic cloves minced, 2 tbsp olive oil
Mint sauce: 1/4 cup mint, 2 tbsp sugar, 1/4 cup boiling water, 2 tbsp white wine vinegar

Method

Season lamb. Sear fat-side down 3 min until golden. Sear all sides.
Brush with Dijon mustard. Press herb-panko crust onto the mustard.
Roast 400°F for 20-25 min until 130°F internal (medium-rare). Rest 10 min.
Mint sauce: chop mint, dissolve sugar in boiling water, add vinegar and mint.
Carve between ribs. Serve with mint sauce.

What You're Practicing

Dijon acts as glue for the herb crust — same technique as the baked salmon with herb crust.
New Zealand lamb is prized worldwide for its mild, sweet flavor from grass-fed grazing.