Ingredients
For the Lamb:
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2 pounds rack of lamb, frenched and fat cap removed (1 rack)
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2 tablespoons olive oil
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4 tablespoons Dijon mustard
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½ cup fresh basil leaves, packed
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¼ cup fresh flat-leaf parsley
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1 tablespoon fresh thyme leaves
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4 cloves garlic, peeled
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2 tablespoons unsalted butter, melted
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1½ tablespoons kosher salt
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8 ounces Panko breadcrumbs
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½ cup freshly grated Parmesan cheese
For the Mint Yogurt Sauce:
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1 cup Greek yogurt
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¼ cup chopped fresh mint
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1 clove garlic, minced
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1 tablespoon fresh lemon juice
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½ teaspoon salt
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¼ teaspoon black pepper
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Pinch of cayenne pepper (optional)
Instructions
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Preheat your oven to 450°F. Line a baking sheet with foil or parchment paper.
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Pat the lamb dry and rub it all over with olive oil and Dijon mustard. Set aside.
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In a food processor, combine basil, parsley, thyme, and garlic. Pulse until finely chopped.
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Add the melted butter and pulse again to blend everything together.
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Mix the herb mixture with the Panko breadcrumbs, Parmesan cheese, and kosher salt in a bowl.
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Press this mixture firmly onto the lamb to coat it well on all sides.
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Place the lamb on the prepared baking sheet and roast in the oven for 20-25 minutes, until it reaches your desired doneness (135°F for medium-rare, 145°F for medium).
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Remove from oven and let the lamb rest for 10 minutes before slicing into individual chops.
To make the Mint Yogurt Sauce:
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In a bowl, combine the Greek yogurt, chopped mint, minced garlic, lemon juice, salt, black pepper, and a pinch of cayenne (if using).
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Stir well and chill until ready to serve.