Herb-Crusted Rack of Lamb

Preheat your oven to 425°F. Pat the racks of lamb dry with paper towels. Season all sides evenly with kosher salt and black pepper. In a small bowl, combine the olive oil, minced garlic, chopped rosemary, parsley, and thyme.

Brush each rack generously with Dijon mustard. Press the herb mixture evenly onto all sides of the lamb. If using breadcrumbs, gently press them into the herb coating to create an even thicker crust. Place the lamb on a roasting rack inside a baking pan with the bones facing downward.

Bake for 20–25 minutes, or until the internal temperature reaches: 125°F for Rare, 130–135°F for Medium-Rare, 140°F for Medium. For a deeper golden crust, broil for 1–2 minutes at the end of cooking, watching carefully to prevent burning

Transfer the lamb to a cutting board and loosely tent with foil. Let it rest for 10 minutes before slicing between the bones into individual chops. Serve immediately with your favorite Mediterranean-inspired side dishes.