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Roasted lamb with Herb Crust

Roasted Lamb with all the trimmings – an Italian Christmas Masterpiece

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In the vibrant mosaic of global cuisine, festive tables become a canvas for unique flavors and cherished traditions.
While in the USA, the spotlight often shines on grandiose turkeys or succulent hams, in Italy, we traditionally opt for different meats, each telling a story linked to specific families and their traditions.

Tender and juicy lamb typically graces the tables of Italian families during two distinct periods: Easter and Christmas. Adorned with a savory crunch from a flavorful blend of herbs and breadcrumbs (or, in modern days, panko), this impressive main course has the power to captivate any guest. 

But don't let its impressive appearance fool you; a well-roasted lamb comes together quickly and easily with just a handful of fresh ingredients.

What makes this rack of lamb truly special is the mix of herbs and aromatics perfected by one of our Chef friends. Parsley, tarragon, and mint offer a fresh take on the classic, woodsy flavor of rosemary and lamb—perfectly complementing this rich, earthy meat.

Equally at home on the Sunday table as it is on the Holiday table, this recipe is a tried-and-tested go-to with the wow factor. 

Roasted lamb with Herb Crust

Our Chef Friends

Cuisine

American

Category

Main courses

Roasted lamb with Herb Crust

Ingredients

  • 1.5 lb / 680 gr rack of lamb

  • 5 tbsp vegetable oil

  • 0.5 cup / 45 gr panko

  • 1 tsp garlic powder

  • 4 tbsp roughly chopped parsley

  • 2 tbsp roughly chopped tarragon

  • 2 tbsp roughly chopped mint

  • 1 tbsp Dijon mustard

  • kosher salt

  • black pepper

Instructions

  1. Preheat the oven to 400°F / 205°C.

  2. Chop the panko, herbs and garlic powder to a medium coarse powder, then set it aside.

  3. Pour the oil into a Frying Pan and preheat on medium heat.

  4. Season the rack of lamb on both sides with salt and pepper, and sear fat side down for 4 minutes in the preheated Frying Pan.

  5. Flip the lamb and sear for 2 more minutes on the meat side of the rack.

  6. Transfer the seared lamb to the Roaster and bake for 15-20 minutes until medium rare.

  7. Remove the lamb from the oven and let it rest for 5 minutes – this way all the juices have time to redistribute!

  8. Brush some mustard on the fat side then roll on the herb crust.

  9. Enjoy the lamb with some fleur de sel and your favorite sauce.

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Our Chef Friends

MEET THE AUTHOR

Our Chef Friends

Through our work, we have met many Michelin-starred chefs as well as talented new faces. Over the years these relationships have blossomed, turning customers into precious friends. In this blog, we have collected some of the recipes our Chef friends shared with us to let you experiment with restaurant-quality dishes in your own kitchen.