A Spring Feast: Herb-Crusted Rack of Lamb with Seasonal Sides
Celebrate spring with this elegant herb-topped rack of lamb, served with roasted air fryer broccoli and a comforting mash of carrots and parsnips—perfect for Easter or any special occasion.
Spring is commonly regarded as a time for new beginnings and opportunities. It is often described with the phrase, “in like a lion and out like a lamb.”
HERB-TOPPED RACK OF LAMB
Prep time: 15 minutes. Cooking time: 20 minutes. Serves: 4
1 rack of lamb (8 ribs, about 1.5 lbs)
3 Tbsp. olive oil
2 cloves garlic, minced
2 Tbsp Dijon mustard
1 Tbsp fresh rosemary, finely chopped
1 Tbsp fresh thyme, finely chopped
1/4 cup grated Parmesan cheese (optional)
Salt and freshly ground black pepper, to taste
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup. Trim any excess fat from the rack of lamb. Season generously with salt and pepper on all sides. Heat 1Tbsp of olive oil in a large skillet over medium-high heat. Sear the rack of lamb for 2-3 minutes on each side until golden brown. Remove and let rest for a few minutes. In a small bowl, mix the garlic, Dijon mustard, rosemary, thyme, and 1Tbsp olive oil.
Brush the topping mixture evenly over the lamb. Place the rack of lamb on the prepared baking sheet, bone side down. Roast for 15-20 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare or cook to your preferred doneness. Remove from the oven and let the lamb rest for 5-10 minutes before slicing into double or individual chops. Serve with the below sides or your favorites!
ROASTED AIR FRYER BROCCOLI
Prep time: 5 minutes. Cooking time: 8-10 minutes. Serves: 4
1 lb. fresh broccoli florets
2 Tbsp olive oil
1/2 tsp garlic powder
1/2 tsp Mediterranean salt
Freshly ground black pepper, to taste
1 Tbsp grated Parmesan cheese (optional)
Preheat the air fryer: Set your air fryer to 375°F (190°C) and let it preheat for about 3 minutes. Prepare the broccoli: In a large bowl, toss the broccoli florets with olive oil, garlic powder, Mediterranean salt, and pepper. Ensure all florets are evenly coated. Air fry: Place the seasoned broccoli in a single layer in the air fryer basket. Avoid overcrowding to ensure even cooking. Air fry for 8-10 minutes, shaking the basket halfway through for even roasting. The broccoli should be tender with slightly crispy, caramelized edges.
Add finishing touches: If desired, sprinkle with Parmesan cheese immediately after cooking while the broccoli is still hot. Serve: Transfer to a serving dish and enjoy immediately. It’s a great side dish for any meal!
CARROTS AND PARSNIPS MASH
Prep time: 5 minutes. Cooking time: 20 minutes. Serves: 4
1 lb. carrots, coarsely chopped
1 lb. parsnips, peeled and coarsely chopped
2 oz. butter
Salt to taste
Pinch of ground nutmeg
Ground black pepper, to taste
Bring a large pot of salted water to a boil. Add carrots, cover partially and simmer 5 minutes. Add parsnips and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
Return vegetables to saucepan and stir over medium heat until any excess moisture evaporates. Transfer to food processor or like me, mash with a hand-held potato masher. Add butter and process/mash until smooth (although I like mine a little chunky). Season with nutmeg, salt, and pepper. Serve.
Tip: Can be made a few hours ahead. Warm over low heat, stirring often.
Info: One of my favourite New Zealand starch dishes.
Capt. Jan Robinson has written for ALL AT SEA since 2005.
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