### Black Pepper and Herb Crusted Rack of Lamb Recipe
#### Ingredients:
- **1 rack of lamb (about 2 pounds)**
- **2 tablespoons olive oil**
- **1/4 cup freshly ground black pepper**
- **3 cloves garlic, minced**
- **6 sprigs fresh rosemary**
- **4 sprigs fresh thyme**
- **1 tablespoon chopped parsley**
- **Salt to taste**
- **Lemon wedges for serving**
#### Equipment:
- Meat mallet
- Rolling pin or plate for crusting the lamb
- Aluminum foil
### Step-by-Step Instructions:
1. **Preparation of the Lamb:**
- Remove the rack from the fridge and let it sit at room temperature for about 30 minutes before cooking.
- Preheat your oven to 425°F (220°C). This high heat helps achieve a crispy crust.
2. **Making the Crust Mixture:**
- In a small bowl, mix together the olive oil, black pepper, minced garlic, and all the herbs. Ensure the flavors are well combined.
3. **Crusting the Lamb:**
- Using a meat mallet or rolling pin, gently pound the lamb between two pieces of aluminum foil until it's about 1/2 inch thick.
- Place each chop on a separate piece of plastic wrap and carefully rub the herb-pepper mixture evenly across both sides.
4. **Firming Up the Crust:**
- Cover the seasoned chops with another layer of plastic wrap, then use your hands to firmly press down all over, ensuring the crust adheres well to the meat.
- You can also roll them in a bit of flour for added texture and crispiness if desired.
5. **Baking the Lamb:**
- Carefully place the crusted lamb chops on a baking sheet lined with parchment paper.
- Bake at 425°F (220°C) for about 18-20 minutes, or until the crust is golden brown and the lamb has reached an internal temperature of 135°F (57°C) for medium-rare.
6. **Resting and Slicing:**
- Allow the rack to rest for about 5-10 minutes after baking before slicing into individual chops.
- Serve with lemon wedges on the side for a zesty finish.
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By following these detailed steps, you can create a delicious and impressive black pepper and herb crusted rack of lamb that will impress your guests!