Must-Try Thanksgiving Mains for a Turkey-Free Feast

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Herb-Crusted Lamb

Herb-crusted lamb is a showstopping main dish that’s juicy, flavorful, and incredibly tender. This elegant centerpiece is coated in a fragrant mixture of fresh rosemary, thyme, garlic, and breadcrumbs, creating a savory crust that beautifully complements the rich taste of lamb. Roasted until perfectly pink and juicy, this dish is perfect for special occasions, holiday feasts, or dinner parties when you want to impress with minimal effort.

Ingredients (for 4 servings):

• 1 rack of lamb (8 ribs, about 1 ½ lb)
• 2 tbsp olive oil
• Salt and pepper, to taste
• ½ cup fresh breadcrumbs
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 3 cloves garlic, minced
• Zest of 1 lemon
• 2 tbsp Dijon mustard
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 400°F (200°C). Pat the lamb rack dry with paper towels, then season generously with salt and pepper. In a skillet, heat 2 tbsp olive oil over medium-high heat. Sear the lamb on all sides for about 2-3 min. per side, until browned. Remove from the skillet and set aside to cool slightly.
2. In a small bowl, mix breadcrumbs, rosemary, thyme, garlic, lemon zest, Dijon mustard, and olive oil until combined.
3. Brush the cooled lamb with a thin layer of Dijon mustard, then press the herb mixture onto the lamb, covering the entire top and sides to form an even crust.
4. Place the lamb on a baking sheet or in a roasting pan, herb-crust side up. Roast in the preheated oven for 15-20 min. or until a meat thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare. Adjust cooking time as needed for preferred doneness.
5. Remove from the oven and let the lamb rest for 10 min. before slicing between the ribs to serve.