Dijon Herb Crusted Rack of Lamb
After sharing last week’s German potato salad, I knew I wanted to make an easy, but impressive rack of lamb recipe to go along with it — and just in time for Easter Sunday!
While my family has a tendency to serve ham for Easter, this year I wanted to go back to the basics and create something that anyone can make. Since we tend to start having really great weather this time of year, I wanted to take this recipe outdoors and onto the Traeger just to give this rack of lamb a boost in flavor. If you don’t have a Trager, not to worry. You can roast the lamb in your oven, though it won’t have the same subtle smoky flavors that the one cooked in the Traeger will have.
For a long time, cooking a rack of lamb really intimidated me, but then something clicked within my brain and I realized it’s really not a fussy cut of meat to cook. One of the very first recipes I ever posted was a herb crusted rack of lamb, and yes, today I am sharing yet another herb crusted rack of lamb recipe, but today’s recipe takes that classic recipe in an entirely different direction.
This version has a thick crust made of panko bread crumbs which are sautéed with garlic, fresh thyme and fresh marjoram. It might seem unnecessary to pre-cook the panko mixture, but the end result is a delicious, crunchy crust.
The lamb is also browned on the stove prior to being moved outside onto the grill, and while I only cooked the fat-side of the rack of lamb, you can brown it on all four sides for piece of mind and know that the lamb is entirely cooked all the way through.
If you are looking for other recipes to make this Easter, check out caramelized onion and apple flatbread with blue and goat cheese, tropical fruit dip, watermelon caprese, asparagus goat cheese tart, lemon pound cake, and vanilla panna cotta.