Description
This Rack of Lamb recipe with Mint Yogurt Sauce is a perfect elegant dish for special occasions like Easter or Christmas. The lamb rack is coated with a flavorful mixture of Dijon mustard, fresh herbs, garlic, and panko breadcrumbs, then roasted to juicy perfection. Served with a bright and refreshing mint yogurt sauce, this dish balances rich and fresh flavors beautifully.
Ingredients
Scale
For the Lamb
- 2 pounds rack of lamb (frenched with fat cap removed, 1 rack)
- 2 tablespoons olive oil (or grapeseed oil)
- 4 tablespoons Dijon mustard
- ½ cup fresh basil leaves (packed)
- ¼ cup fresh Italian parsley (flat leaf)
- 1 tablespoon fresh thyme leaves
- 4 cloves garlic (peeled)
- 2 tablespoons unsalted butter (melted, ¼ stick)
- 1½ tablespoons kosher salt
- 8 ounces Panko breadcrumbs (do not substitute regular breadcrumbs!)
- ½ cup freshly grated Parmesan cheese
For the Mint Yogurt Sauce
- 1 cup plain Greek yogurt
- ½ cup chopped fresh mint leaves (diced)
- 2 cloves garlic (minced, about 2 teaspoons)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon freshly squeezed lemon juice (from 1 lemon)
- 1 pinch ground cayenne pepper (optional)
Instructions
- Prepare Herb Paste: In a food processor, combine basil, Italian parsley, thyme, garlic cloves, and kosher salt. Pulse until herbs and garlic are finely chopped and well combined.
- Prepare Breadcrumb Mixture: In a bowl, mix Panko breadcrumbs with grated Parmesan cheese and melted butter. Set aside.
- Coat Lamb with Mustard and Herb Paste: Pat the rack of lamb dry, then brush olive oil over it. Spread Dijon mustard evenly across the lamb’s surface. Next, press the herb paste mixture onto the mustard-coated rack to create a flavorful layer.
- Add Breadcrumb Topping: Press the breadcrumb and cheese mixture firmly over the herb-coated lamb to form a crust.
- Roast the Lamb: Preheat oven to 400°F (200°C). Place the rack of lamb on a roasting rack set inside a roasting pan. Roast for about 20-25 minutes for medium-rare doneness, or until the internal temperature reaches 130-135°F (54-57°C). Adjust time if you prefer different doneness.
- Rest the Lamb: Remove the lamb from the oven and tent it loosely with foil. Let it rest for 10-15 minutes to allow juices to redistribute before carving.
- Prepare Mint Yogurt Sauce: In a bowl, stir together Greek yogurt, chopped fresh mint, minced garlic, kosher salt, black pepper, lemon juice, and optional cayenne pepper. Mix well and refrigerate until ready to serve.
- Serve: Slice the rack into individual ribs and serve hot with a dollop of mint yogurt sauce on the side or drizzled on top.
Notes
- This Rack of Lamb recipe is a beautiful holiday recipe fit for a feast!
- Try it out for Easter, Christmas, or any special occasion.
- Step-by-step photos can be seen below the recipe card.
- Do not substitute regular breadcrumbs for Panko to maintain the crisp texture of the crust.
- Letting the lamb rest after roasting ensures juicy, tender meat.
Nutrition
- Serving Size: 1 rib
- Calories: 530 kcal
- Sugar: 3 g
- Sodium: 2056 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.1 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 77 mg
