Entrée: France – Carré D'agneau Herbes (Classic Herbed Rack of Lamb)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 23 min

Additional 5 min

Total 43 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 rack of lamb, frenched (about 1 1/4 lb (567 g); about 8 ribs)
Salt and freshly ground black pepper, to taste
2 tbsp (30 ml) olive oil
1 / 2 cup (60 g) fresh breadcrumbs
2 tbsp (30 ml) Dijon mustard
2 cloves garlic, minced
2 tbsp (8 g) fresh rosemary, chopped
2 tbsp (6 g) fresh thyme, chopped
2 tbsp (8 g) fresh parsley, chopped

Show original ingredient measurements

1 rack of lamb, frenched (about 1 1/4 lb / 567 g; about 8 ribs)
Salt and freshly ground black pepper, to taste
2 tbsp (30 ml) olive oil
1 / 2 cup (60 g) fresh breadcrumbs
2 tbsp (30 ml) Dijon mustard
2 cloves garlic, minced
2 tbsp (8 g) fresh rosemary, chopped
2 tbsp (6 g) fresh thyme, chopped
2 tbsp (8 g) fresh parsley, chopped

Instructions

1. Prepare the Lamb  
   Preheat the oven to 425°F (220°C). Season the rack of lamb generously with salt and black pepper. Heat olive oil in an ovenproof skillet over medium-high heat. Sear the lamb on all sides until browned, about 2-3 minutes per side. Remove from heat and set aside.

2. Crust and Roast the Lamb  
   In a small bowl, mix breadcrumbs, Dijon mustard, minced garlic, rosemary, thyme, and parsley. Spread the mustard-herb mixture evenly over the meat side of the lamb. Place the lamb back into the skillet, herb-crust side up, and roast in the preheated oven for 15-20 minutes for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing into individual chops. Serve with roasted vegetables or a potato dish for a complete meal.