Garlic Herb Crusted Rack of Lamb
This gorgeous rack of lamb is tender, juicy, and jam-packed full of flavor. The mint, rosemary, and garlic create the perfect Kosher for Passover crust (read: free of breadcrumbs), but honestly the end result is so delicious that it's fit to make all year round!
Ingredients
- 1 rack of lamb, thoroughly dried
- 1½ Tbsp avocado oil (or other vegetable oil with a high smoke point)
- kosher salt
- freshly ground black pepper
- 5 cloves garlic, minced
- 1 Tbsp fresh rosemary, finely chopped
- 2 tsp English mustard powder
- 1 tsp olive oil
- 2 tsp dried mint
Instructions
- Generously salt and pepper the meat all over and refrigerate either on a plate or in a container for 24 hours to season. This will make a huge impact on the flavor of the meat inside.
- Once the lamb has seasoned, preheat your oven to 450°F. Pour your avocado oil into a skillet on high heat. Once the oil is rippling, sear the meat until brown on all sides (about 2 minutes per side). Remove from the heat and set aside to let cool enough to handle.
- Rub the entire meat with the mustard powder.
- Blend the rosemary, mint, garlic, and olive oil. Pat the mixture all over the meat. Place in an oven-safe dish or pan Cover the ends of the rib bones with aluminum foil.
- Roast for 12-18 minutes, depending on the doneness you're striving for. I use a meat thermometer to check for doneness- I shoot for 130-135°F for medium-rare, 135-140°F for medium, and 145-145°F for medium-well. These temperatures are about 5°F less than what you'd expect to account for the fact that the meat will keep cooking for a few minutes after it's removed from the oven. Rest your rack of lamb for 10 minutes, loosely covered, before carving or serving whole to carve at the table.