This recipe elevates the classic rack of lamb with a flavorful herb crust and a tangy balsamic glaze.
Preheat your oven to 475°F.
Ensure the oven is fully preheated to achieve a perfect sear on the lamb.
Season the lamb racks generously with salt and pepper.
Seasoning generously ensures the lamb is flavorful throughout.
Heat a cast-iron skillet over high heat, add olive oil, and sear the lamb racks until browned on all sides, about 2 minutes per side.
Searing locks in the juices and creates a flavorful crust.
Transfer the seared lamb racks to a roasting pan, rounded side up.
Using a roasting rack helps the lamb cook evenly.
In a food processor, combine parmesan cheese, garlic, sage, parsley, olive oil, and Dijon mustard to form a paste.
Pulse the ingredients to avoid over-processing and maintain texture.
Spread the herb paste evenly over the lamb racks.
Use a brush or your hands to ensure an even coating.
Roast the lamb in the oven for about 15 minutes for medium-rare doneness.
Use a meat thermometer to check for an internal temperature of 135°F for medium-rare.
Let the lamb rest for 5 minutes before carving.
Resting allows the juices to redistribute, making the meat tender.
Drizzle the carved lamb with balsamic vinegar before serving.
Aged balsamic vinegar adds a sweet and tangy finish to the dish.
