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Easter is a time of renewal, reflection, and celebration, marked by vibrant gatherings with family and friends. One of the most cherished traditions during this festive occasion is the preparation of special meals that bring loved ones together. Among the array of culinary delights that grace the Easter table, few dishes are as luxurious and impressive as Herb-Crusted Rack of Lamb. This elegant dish not only showcases the beauty of spring but also embodies the spirit of togetherness that defines the holiday.

Herb-Crusted Rack of Lamb: A Luxurious and Elegant Easter Feast

Celebrate Easter with a stunning Herb-Crusted Rack of Lamb that will impress your family and friends. This luxurious dish combines tender, flavorful lamb with a crunchy herb crust made from fresh parsley, rosemary, thyme, and Parmesan. Perfect for festive gatherings, it not only looks exquisite but also tastes incredible. Learn how to expertly prepare this centerpiece, complete with tips for roasting, serving, and wine pairings. Create lasting memories around the dinner table this holiday!
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Ingredients
  

2 racks of lamb (about 1.5 lbs each), Frenched

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

1/2 cup fresh parsley, chopped

1/4 cup fresh rosemary, chopped

1/4 cup fresh thyme, chopped

3 cloves garlic, minced

1/4 cup Dijon mustard

1 cup breadcrumbs (preferably panko for extra crunch)

1/2 cup grated Parmesan cheese

Zest of 1 lemon

2 tablespoons melted butter

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Lamb: Pat the racks of lamb dry with paper towels. Season generously with salt and pepper. In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Sear the lamb racks on all sides until browned, about 2-3 minutes per side. Remove from heat and let them cool slightly.

      Make the Herb Crust: In a bowl, combine the chopped parsley, rosemary, thyme, minced garlic, breadcrumbs, grated Parmesan, lemon zest, and melted butter. Mix well until all ingredients are evenly combined and the mixture resembles wet sand.

        Apply the Dijon: Once the lamb has cooled slightly, brush the exposed meat side with Dijon mustard (this helps the herb crust stick better).

          Crust the Lamb: Pat the herb mixture generously over the meat side of the lamb racks, pressing down to ensure it adheres well.

            Roast the Lamb: Place the crusted lamb racks on a roasting pan, with the meat side facing up. Roast in the preheated oven for about 20-25 minutes for medium-rare (internal temperature of 130°F), or longer to reach your desired doneness. Use a meat thermometer for accuracy.

              Rest the Lamb: Remove the lamb from the oven and cover it loosely with aluminum foil. Let it rest for about 10 minutes to allow the juices to redistribute.

                Slice and Serve: Carefully slice the racks between the bones into chops. Arrange the lamb chops on a serving platter and garnish with additional fresh herbs if desired. Serve with roasted vegetables or a fresh spring salad.

                  Prep Time, Total Time, Servings:

                    20 minutes | 45 minutes | Serves 4-6