Australian Lamb Rib Roast with Herb-Crusted Dijon Finish

Ingredients

Lamb:

• 1 Australian lamb rib roast (1.5–2 lbs), fat removed

• 2 tbsp olive oil

• 2 tsp kosher salt

• 1 tsp black pepper

• For Pan Searing:

• 1 tbsp olive oil

• 1–2 tbsp pan syrup (reduced pan drippings or a light glaze)

• For the Dijon Coating:

  • 2 tbsp Dijon mustard

  • Herb-Breadcrumb Crust:

  • 1 cup breadcrumbs (panko or fresh)

  • 2 tbsp fresh rosemary, finely chopped

  • 2 tbsp olive oil

  • Salt and pepper, to taste

Directions

1. Preheat the oven to 400°F (200°C).

2. Pat the lamb dry and season all over with olive oil, salt, and pepper.

3. Heat olive oil in a cast-iron skillet over medium-high heat.

4. Sear the lamb on all sides until golden brown, about 3 minutes per side.

5. Brush the seared lamb with pan syrup, then set it aside to cool for about 10 minutes.

6. Once cooled slightly, spread Dijon mustard evenly over the lamb.

7. Mix breadcrumbs with rosemary, olive oil, salt, and pepper. Press the mixture firmly onto the lamb, ensuring it sticks well.

8. Place the lamb on a baking sheet and roast for 15–20 minutes, or until it reaches an internal temperature of 125°F (52°C) for medium-rare.

9. Remove from the oven and let it rest for 5–10 minutes.

10. Slice between the ribs and serve.