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NZ Lamb Rack with Herb Crust
A perfectly roasted New Zealand lamb rack coated in a Dijon and herb breadcrumb crust. Brushing the seared lamb with Dijon mustard before the crumb goes on gives the herb crust something to properly cling to as it roasts.
Ingredients
Instructions
Season lamb racks and sear in a hot pan, fat-side down, 3 minutes until golden.
Mix breadcrumbs, garlic, rosemary, parsley and olive oil.
Brush seared lamb with Dijon mustard. Press herb crumb mixture firmly onto the meaty side.
Roast at 200°C for 18-20 minutes for medium-rare. Rest 10 minutes before slicing into cutlets.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
