Roast Rack of Lamb with Parsleyed Crumbs

A rack of lamb is the kind of showpiece that makes a dinner feel special, and this version dresses it in a fragrant crust of fresh breadcrumbs, parsley, rosemary and garlic.

Coarse-grained mustard does double duty. Brushed onto the lamb, it seasons the meat, and mixed into the crumbs, it acts as the glue that holds the herby crust in place while it roasts.

Two details lift the result. Start with the lamb at room temperature so it cooks evenly, and roast it in two stages, hot at first to set and crisp the crust, then lower to gently bring the meat to a rosy medium-rare.

Pulling it at the right internal temperature and then letting it rest a full ten minutes is what keeps the lamb juicy. Skip the rest and the juices run out the moment you carve between the ribs.

Chef Tips

• Take the lamb out of the fridge ahead of time so it roasts to an even doneness rather than staying cold in the center.
• Use a meat thermometer for medium-rare. Pull it at 135°F (57°C), since the temperature climbs a few degrees while it rests.
• Let it rest the full ten minutes before carving, so the juices settle back into the meat.

Variations

• Swap the parsley and rosemary for thyme, mint or oregano to change the herb profile.
• Add grated Parmesan or lemon zest to the crumb mixture for extra savor.
• Serve with a red wine reduction or a mint sauce alongside.