My Garlic, Lemon and Thyme Crusted Rack of Lamb makes a great centerpiece for Easter Dinner. Plus it's so quick to cook too!
Do you ever think about cooking dinner in terms of ROI (return on investment) - or is that just me??
Well if you do, this one totally hits the spot!
Lets have a look at this a little further:
Meals that don't have a good ROI:
- Take ages to prepare yet and either don't taste great, or don't taste any better than a shop bought version (homemade puff pastry would fall into this category for me)
- Take ages to prepare, and the kids moan and push half of it to the side of their plate (grrr)
- Ingredients cost a lot of money, and it tastes ok (or worse)
- Lots of bowls, pans and dishes used to prepare the meal, and it tastes ok (or worse) - there's a lot to be said for tasty one-pan meals
Meals that do have a good ROI:
- Quick to prepare/cook and tasty
- Uses store cupboard ingredients, leftovers or the odds and ends in your fridge when your fridge is 'empty' and is tasty
- Is freezable, so you can batch cook and freeze in portions for a quick dinner - and is tasty
- Looks impressive, tastes great and is easy and/or quick to prepare
Now these racks of lamb are so delicious - succulent, flavourful, quick and easy to prepare and cook, AND they look impressive too. Which means they're a great idea for that all important Easter Dinner!
First we mix garlic, lemon zest, thyme, parsley, olive oil and salt & pepper in a bowl. Half of this mixture is spread onto the skin side of the two racks of lamb. This adds lovely flavour, and also helps the breadcrumb mixture to stick.
Next we add breadcrumbs to the remaining herb mixture in the bowl, along with some paprika (for a bit more colour). Roll the skin-sides of the lamb shanks in the crumb mixture, then cook in the oven for 20 minutes for the perfect medium-rare finish.
That's it! Done!
I like to serve it with veggies and saute potatoes or boiled baby new potatoes.
Check out the recipe video here:
If you like this one, I also have a honey mustard version that I made for Neff. Sooooo good!
The Garlic Lemon and Thyme Crusted Rack of Lamb Recipe:
Garlic Lemon and Thyme Crusted Rack of Lamb
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp finely chopped parsley
- 2 tbsp finely chopped fresh thyme
- 1 clove garlic - peeled and minced
- Zest of 1 lemon
- 1 ¼ cups (60g) panko breadcrumbs
- ½ tsp paprika
- 2 racks of lamb - each with 6 chops
- Preheat the oven to 200C/400F.
- Place the oil (3tbsp) in a bowl with the salt (½ tsp), pepper (½ tsp), fresh parsley (2 tbsp, finely chopped), fresh thyme (2 tbsp, finely chopped), garlic (1 minced clove) and lemon zest (zest of 1 lemon). Stir together.
- Add half of the oil mixture to the panko breadcrumbs (1 ¼ cups or 60g) along with the paprika (½ tsp) and stir together until the oil coats the breadcrumbs.
- Spread the herb oil on the skin side of the racks of lamb.
- Press the breadcrumb mixture on top of the skin sides of the racks of lamb, pushing down so the breadcrumbs stick to the herb oil.
- Place the lamb in a roasting tin, bone-side-down, in the oven to cook. 20 minutes for medium-rare, 25 minutes for medium. Leave to rest for 5 minutes before serving.
Cut of lambI'm using a French trimmed rack of lamb. This is a section of the ribs (usually 6 or 7 ribs). The term French-trimmed means the rib bones are exposed or 'frenched'. You can buy them ready-'frenched' from your butcher or large stores.
How long to cook rack of lambI cook a small rack of lamb for 20 minutes for medium rare. Cook for 25 minutes for medium, or 30-35 minutes for well-done. Leave to rest for 5-10 minutes before carving.
Mixing the breadcrumbs with the oilI often like to mix my breadcrumbs with oil before crumbing something. If you mix them wee and don't you too much oil, the breadcrumbs won't clump together. Mixing them in this way means you don't have to drizzle over oil before cooking in the oven. I find that drizzling the oil on, means some breadcrumbs will have oil on and some won't, so the result can be a little uneven.
Type of breadcrumbsUse panko or fresh breadcrumbs. To make fresh breadcrumbs, you can grate fresh or slightly stale bread (takes ages though!) or whizz up bread in a food processor (much easier).
Can I make it gluten free?Yes, use gluten free panko (Kikkoman do them) or make your own fresh breadcrumbs from gluten free bread.
Make ahead?This recipe is best made right before cooking.
What to serve with a rack of lambI love to serve rack of lamb with saute potatoes and green vegetables.
You could also serve with boiled baby new potatoes, roast or baked potatoes.
Mint sauce or red currant jelly also makes a great accompaniment.
Nutritional Information is per serving (3 small chops)
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Helen at the Lazy Gastronome says
Just looking at that crust makes my mouth water. I've pinned this to make in the very near futures. It looks just plain delicious! I'd be so honored if you shared this at our recipe party - What's for Dinner!
This will be my Easter centerpiece this year, I love lamb and this looks so delicious.
I love the fact that it's so quick, gives me more time to spend with my family. Thank you 🙂