Lambchops are o
ne of those foods that I always thought of as “fancy” when I was young. Now I think of them as a great snack when friends or family come over. Who doesn’t want to pick up a “stick” and munch on something tasty?
These are super easy and for a garlic lover like me, very satisfying. * You may want to use only 1 tablespoon of garlic, but hey, we live once. It’s good for you.
1 rack of lamb (about 1-1.5 lbs.), trimmed and frenched
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil
¼ cup parsley, finely chopped
¼ cup basil, finely chopped
1/4 cup mint, chopped fine
2 tablespoons olive oil
2-3 tablespoons garlic, minced*
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons Dijon mustard
½ cup panko breadcrumbs
Pat dry the lamb completely with paper towel and season all sides generously with salt and pepper. Mix all ingredients except the lamb and breadcrumbs in either a blender or with a mortar and pestle.
Coat the lamb and let it sit uncovered for 30-45 minutes on the counter.
Preheat the oven to 400.
Dip the rack of lamb in the breadcrumb mixture to coat evenly.
Roast the lamb: Place the lamb on a cast-iron skillet or on a baking sheet lined with aluminum foil. Cover the tips of the rib bones with foil to prevent them from burning. Roast for 25-30 minutes until the internal temperature reaches 125F for medium rare or 140F for medium. Check for doneness by inserting a meat thermometer into the thickest part of the meat.
Rest: Remove from oven and loosely cover the rack of lamb with foil. Let rest for 15 minutes. Resting helps the juices redistribute into the meat as the internal temperature continues to rise a bit while resting.