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Herb-Crusted Rack of Lamb with Spring Vegetables
This elegant dish features juicy herb-crusted rack of lamb served with vibrant spring vegetables for a perfect seasonal meal.
Ingredients:
– 2 racks of lamb, frenched
– 2 tbsp Dijon mustard
– 1 cup breadcrumbs
– 2 tbsp fresh rosemary, chopped
– 2 tbsp fresh thyme, chopped
– Salt and pepper to taste
– 2 tbsp olive oil
– 1 lb asparagus, trimmed
– 1 cup cherry tomatoes
– 1 lemon, sliced
Directions:
1. Preheat the oven to 400°F (200°C). Season the racks of lamb with salt and pepper, then brush with Dijon mustard.
2. In a bowl, combine breadcrumbs, rosemary, thyme, salt, and pepper. Press the mixture onto the lamb racks to create a crust.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the lamb racks until browned, about 3 minutes per side.
4. Transfer the skillet to the oven and roast for 15-20 minutes for medium-rare, or until desired doneness.
5. In a separate pan, sauté asparagus and cherry tomatoes until tender. Season with salt and pepper.
6. Let the lamb rest for 10 minutes before slicing. Serve with spring vegetables and lemon slices.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Calories: ~480 per serving | Servings: 4 | Storage Tips: Refrigerate lamb and vegetables separately for up to 3 days. Reheat lamb in the oven for best results.