Looking to jazz up your Sunday roast or impress at your next dinner gathering? This Caper & Herb Rack of Lamb is here to steal the spotlight. With tender, juicy lamb coated in a tangy, herby crust, every bite is packed with flavor. The secret weapon? Capers—those briny little flavor bombs that perfectly balance the richness of the meat. Serve it as a main dish or a sophisticated appetizer. Bonus: it pairs beautifully with buttery white rice!

Ingredients You’ll Need:

• 1 rack of lamb (frenched)

• 5 oz capers (drained, semi-chopped)

• 1/4 cup panko breadcrumbs

• 1/3 cup grated parmesan

• 2 tbsp honey

• 2 tbsp minced garlic

• 1 tbsp oregano

• 1 tbsp thyme

• 1 tbsp garlic powder

• 1 tbsp Dijon mustard

• 1 tbsp extra virgin olive oil (EVOO)

• Salt & pepper, to taste

How to Make It:

1. Preheat your oven to 400°F.

2. Season the lamb generously with salt and garlic powder.

3. Heat a skillet over medium-high heat, drizzle with EVOO, and sear the lamb on all sides for 2-3 minutes until golden. Set aside to cool slightly.

4. In a bowl, mix the capers, breadcrumbs, parmesan, oregano, minced garlic, and EVOO until it forms a crumbly, cohesive mixture.

5. Brush the lamb with Dijon mustard—this ensures the crust sticks and adds a delicious tang.

6. Press the caper-herb mixture firmly onto the meat side of the lamb. Drizzle with a bit of honey for a touch of sweetness.

7. Place the lamb meat side up on a roasting pan or cast iron skillet. Bake for 15-20 minutes for medium-rare (an internal temp of 130°F) or to your preferred doneness.

8. Let the lamb rest for 10 minutes to lock in the juices.

9. Slice between the bones and arrange on a serving platter. Scoop up any extra crust from the pan and spoon it over the lamb. Finish with a drizzle of honey, and garnish with fresh thyme and cranberries.