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Herb-Crusted Rack of Lamb Recipe Easy Perfect Easter Dinner with Minted Pea Purée

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An impressive yet easy-to-make herb-crusted rack of lamb paired with a fresh minted pea purée, perfect for Easter or any special occasion.

Ingredients

Scale
  • 1 rack of lamb (about 1.5 to 2 pounds / 700-900g), Frenched
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons Dijon mustard
  • 3 tablespoons olive oil (extra virgin recommended)
  • Salt and freshly ground black pepper, to taste
  • 2 cups frozen peas (300g)
  • 1/4 cup fresh mint leaves, packed
  • 2 tablespoons heavy cream or olive oil (for dairy-free option)
  • 1 teaspoon lemon juice
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Take the rack of lamb out of the fridge and let it come to room temperature while you prep the herb crust. Pat the lamb dry with paper towels.
  2. In a small bowl, combine chopped rosemary, thyme, parsley, minced garlic, salt, and pepper. Stir in olive oil to create a paste. Set aside.
  3. Heat a skillet over medium-high heat. Add a little olive oil and sear the rack fat-side down for 2-3 minutes until golden brown, then sear the other side for 2 minutes.
  4. Remove skillet from heat. Brush the entire rack with Dijon mustard, then press the herb mixture all over the lamb.
  5. Transfer the skillet to the preheated oven. Roast for 15-20 minutes for medium-rare (internal temp about 130°F/54°C). Tent with foil and let rest for 10 minutes.
  6. While lamb roasts, bring salted water to boil. Add frozen peas and cook for 2-3 minutes until tender. Drain and transfer to a blender or food processor.
  7. Add fresh mint, cream or olive oil, lemon juice, salt, and pepper to the peas. Blend until smooth and vibrant. Adjust seasoning to taste.
  8. Slice the rack between the bones into individual chops. Plate with a spoonful of minted pea purée and garnish with fresh mint or herbs.

Notes

Bring lamb to room temperature before cooking for even doneness. Use an instant-read thermometer to ensure perfect medium-rare at 130°F (54°C). Rest lamb after roasting to retain juices. The pea purée can be made with cream or olive oil for a dairy-free option. The herb crust can be prepared ahead of time. If crust doesn’t stick, ensure lamb is patted dry and mustard is applied evenly.

Nutrition

Keywords: rack of lamb, herb crust, minted pea purée, Easter dinner, easy lamb recipe, roasted lamb, spring recipe

Find it online: https://novanosh.com/herb-crusted-rack-of-lamb-recipe-easy-perfect-easter-dinner-with-minted-pea-pur-e-e/