Herb-Crusted Rack of Lamb—tender, juicy meat coated in a savory crust of fresh herbs, garlic, and breadcrumbs. Perfect for a special dinner, holiday, or romantic occasion.
Herb-Crusted Rack of Lamb
Overview
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Rest Time: 10 minutes
Total Time: ~1 hour (including crust prep and resting)
Servings: 4 (1 rack typically serves 2)
Ingredients
For the Lamb:
2 racks of lamb (8 ribs each, about 1½ to 2 lbs per rack), frenched
Salt and freshly ground black pepper
2 tbsp olive oil
2 tbsp Dijon mustard
For the Herb Crust:
¾ cup fresh breadcrumbs (preferably from crusty bread)
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme leaves, chopped
2 tbsp fresh parsley, chopped
3 cloves garlic, minced
Zest of 1 lemon (optional for brightness)
3 tbsp olive oil
¼ tsp salt
¼ tsp black pepper
Instructions
Step 1: Prepare the Lamb
Preheat the oven to 400°F (200°C). Line a roasting pan or baking sheet with foil or parchment for easier cleanup.
Trim excess fat or silver skin from the lamb racks if needed, but leave a thin layer for flavor.
Season the lamb generously with salt and pepper on all sides.
Sear the lamb: Heat 2 tbsp olive oil in a heavy skillet (preferably cast iron) over medium-high heat. Sear the lamb racks (flesh side down first) for 2–3 minutes per side until browned. Remove from heat and let cool slightly.
Step 2: Make the Herb Crust
In a bowl, mix together:
Breadcrumbs
Chopped herbs (rosemary, thyme, parsley)
Garlic
Lemon zest (optional)
Salt and pepper
Add 3 tbsp olive oil and mix until the mixture is evenly moistened and crumbly.
Step 3: Coat the Lamb
Brush the top side of each rack (the meaty side) with Dijon mustard—this helps the crust adhere and adds flavor.
Press the herb crust mixture firmly onto the mustard-coated area.
Step 4: Roast
Place racks in a roasting pan, crust-side up. For even cooking, use a roasting rack if available.
Roast for 20–25 minutes for medium-rare (internal temperature of 125–130°F / 52–54°C).
For medium, cook to 135°F / 57°C.
Use a meat thermometer for accuracy—lamb can overcook quickly.
Step 5: Rest and Slice
Remove from the oven and tent loosely with foil. Let the meat rest for 10 minutes (internal temp will rise about 5°F).
To serve, slice between the ribs into chops. Arrange 2–3 per plate.
Serving Suggestions
Serve with:
Roasted baby potatoes or garlic mashed potatoes
Grilled or steamed asparagus, green beans, or glazed carrots
Red wine reduction or balsamic drizzle (optional but elegant)
A bold red wine, such as Cabernet Sauvignon or Syrah
Make-Ahead Tips
Crust can be made a day ahead and stored covered in the fridge.
Racks can be seasoned and seared a few hours in advance; refrigerate and bring to room temperature before roasting.
Variations
Spicy kick: Add a pinch of chili flakes or a smear of harissa under the crust.
Nut crust: Mix finely chopped pistachios or walnuts into the breadcrumb blend.
No mustard? Use softened butter or a little olive oil as the binding agent.
Storage
Leftovers: Store in an airtight container in the fridge for up to 3 days.
Reheat gently in a 300°F oven for 10–15 minutes, or enjoy cold in a sandwich or salad.
Final Note
This Herb-Crusted Rack of Lamb is a showstopper—rich, aromatic, and tender with a flavorful crust that enhances the natural sweetness of lamb. Ideal for holidays like Easter, Christmas, or any special occasion that calls for a stunning main course.
