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Spring Strawberry Salad With Couscous And Pecan taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

How to Make the Best Crumb-Crusted Rack of Lamb for Easter

This quick and flavorful rack of lamb recipe uses fresh herbs and a crunchy breadcrumb crust, finished in the oven for a perfect medium-rare meal that's ideal for Easter or any special occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 520 kcal

Equipment

  • 1 Roasting tray
  • 1 Pressure cooker with sealing ring
  • 1 Skillet

Ingredients
  

Main ingredients

  • 1 rack Rack of lamb 8 ribs, fresh and trimmed
  • 1 cup Breadcrumbs fresh or store-bought
  • 2 tablespoon Dijon mustard
  • 2 cloves Garlic minced fine
  • 2 tablespoon Fresh rosemary chopped
  • 2 tablespoon Olive oil for searing
  • Salt and pepper for seasoning

Instructions
 

Instructions

  • Preheat your oven to 400 degrees Fahrenheit.
  • Season the rack of lamb with salt and pepper. Pat it down to make flavors stick well.
  • Heat olive oil in a skillet on medium-high heat. Sear the lamb 2 to 3 minutes per side until brown and aromatic.
  • Brush the seared lamb evenly with Dijon mustard to help breadcrumbs stick.
  • Mix breadcrumbs, garlic, and rosemary in a bowl. Press this crumb mixture firmly onto the mustard-coated lamb.
  • Place lamb on a roasting tray and roast in the oven for 20 to 25 minutes for medium-rare.
  • Let the lamb rest for 10 minutes after roasting before slicing so juices settle.
  • Serve with spring strawberry salad with couscous and pecans for a fresh, crunchy side.
  • Enjoy your perfectly crusted, tender rack of lamb.

Notes

For a quicker option, use store-bought breadcrumbs. If fresh rosemary is unavailable, dried rosemary can be used in smaller amounts. Cut rack in halves if your pressure cooker is small.