Dairy-Free Herb-Crusted Rack of Lamb
Elevate your next dinner party with this elegant Dairy-Free Herb-Crusted Rack of Lamb, a show-stopping centerpiece that’s packed with flavor and free from dairy. This gourmet dish features a perfectly roasted rack of lamb coated in a Dijon mustard glaze and topped with a fragrant crust of fresh rosemary, thyme, parsley, and crisp breadcrumbs. With just 15 minutes of prep, this recipe achieves the perfect harmony of tender, juicy meat and a golden, crunchy crust. Designed to serve four, it’s ideal for impressing guests or treating yourself to a luxurious meal. Serve with seasonal vegetables or a side of roasted potatoes for a complete, restaurant-worthy experience. Perfect for special occasions, this lamb recipe is an effortless way to combine elegance with ease.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 piece (about 8 ribs) rack of lamb
- 2 tablespoons fresh rosemary
- 1 tablespoon fresh thyme
- 2 tablespoons fresh parsley
- 4 cloves garlic cloves
- 3 tablespoons Dijon mustard
- 3 tablespoons olive oil
- 1 cup bread crumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Trim any excess fat off the rack of lamb and season it with salt and black pepper.
Step 3
In a food processor, combine fresh rosemary, thyme, parsley, and garlic cloves. Pulse until finely chopped.
Step 4
Add olive oil to the herb mixture in the food processor and blend briefly until it forms a paste-like consistency.
Step 5
In a bowl, mix the bread crumbs with the herb paste until well-combined.
Step 6
Brush the lamb rack with Dijon mustard ensuring an even coating over the entire surface.
Step 7
Firmly press the herb and breadcrumb mixture onto the mustard-coated lamb to form a crust.
Step 8
Place the herb-crusted rack of lamb onto a roasting pan with the bones curving downwards.
Step 9
Roast in the preheated oven for 20 to 25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
Step 10
Remove from the oven, cover with foil, and let it rest for about 5 minutes to allow the juices to redistribute.
Step 11
Slice the lamb between the bones to separate the individual chops and serve immediately.
Nutrition Facts
| Serving size | (1126.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3245.0 |
| Total Fat 245.9g | 0% |
| Saturated Fat 94.3g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 738mg | 0% |
| Sodium 4774.8mg | 0% |
| Total Carbohydrate 83.9g | 0% |
| Dietary Fiber 6.2g | 0% |
| Total Sugars 8.6g | |
| Protein 164.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 250.1mg | 0% |
| Iron 21.3mg | 0% |
| Potassium 2427.3mg | 0% |
Source of Calories