Herb-crusted rack of lamb on a plate with fresh parsley. — *Recipe provided by Kita Roberts | Serves 4 | Prep: 15 mins. | Cook: 40 mins. | Rest: 15 mins.*

This herb-crusted rack of lamb has a bold, aromatic flavor that perfectly complements the rich, savory taste of premium American lamb. The key is to roast your rack to the exact internal temperature you want, and you’ll end up with a perfect centerpiece that’s tender, flavorful, and absolutely delicious.

Directions

Preheat the oven to 450°F (230°C). Pat the rack dry. Trim excess surface fat if needed.
Sprinkle lamb all over with salt and pepper.
Heat olive oil in an oven-safe cast-iron skillet over medium-high.
Sear the lamb, fat side down first, 1 to 2 minutes per side until browned.
Add butter for the last 30 seconds and baste. Remove from heat; set lamb on a plate.
In a food processor, combine panko, Parmesan, parsley, rosemary, mint, garlic, olive oil, salt, and pepper until mixed and moistened.
Brush Dijon over the fat/meaty side of the rack.
Press the herb crumb mixture onto the mustard to form a compact layer.
Return the lamb to the same skillet or a rack set over a pan, and roast in the preheated oven for 20 to 25 (for smaller racks) or 30 to 45 minutes (for meatier racks), depending on the weight of your rack of lamb, until the center hits your target temp (pull at 120–125°F for medium-rare).
Transfer to a board and rest for 15 minutes. Slice between bones into chops and spoon any buttery pan juices over the top.
Serve the lamb slices over the creamy polenta and roasted asparagus.

Ingredients

For the Rack of Lamb:

1 rack of lamb, about 1½–2 lb. (Use one to two bones per person as a general guide for how much lamb to buy)
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon avocado oil (or olive oil)
1 tablespoon unsalted butter
2 tablespoons Dijon mustard

For Herb Crust: