Herb Crusted Rack Lamb (Printable)

Tender lamb rack with a fresh herb and garlic crust, oven-roasted for a flavorful main.

# What You'll Need:

→ Meat

01 - 1 rack of lamb (about 8 ribs, 28 oz), frenched
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Herb Crust

05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh rosemary, finely chopped
07 - 1 tablespoon fresh thyme leaves, finely chopped
08 - 2 cloves garlic, minced
09 - 1 tablespoon Dijon mustard
10 - 3/4 cup fresh breadcrumbs (about 2 oz)
11 - 2 tablespoons grated Parmesan cheese
12 - 2 tablespoons olive oil

# How to Make It:

01 - Preheat the oven to 400°F.
02 - Pat the rack of lamb dry and season generously with salt and freshly ground black pepper.
03 - Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Sear the lamb, fat side down first, until browned on all sides, approximately 2 to 3 minutes per side. Remove from heat and set aside.
04 - In a small bowl, combine chopped parsley, rosemary, thyme, minced garlic, fresh breadcrumbs, grated Parmesan cheese, and 2 tablespoons olive oil until thoroughly blended.
05 - Brush the seared lamb evenly with Dijon mustard. Press the herb mixture onto the mustard-coated lamb, covering the top and sides.
06 - Place the lamb back in the skillet or on a baking sheet. Roast in the preheated oven for 18 to 22 minutes until medium-rare, or until an internal temperature of 135°F is reached.
07 - Remove the lamb from the oven, loosely cover with foil, and let rest for 10 minutes before slicing into chops.

# Expert Hacks:

01 -
  • It feels like a little secret how simple it is to achieve such a fancy, restaurant-quality crust at home
  • The fresh herb blend adds a brightness that became an instant favorite in my dinner rotation
02 -
  • Patting the lamb dry before searing is crucial—it helps develop that beautiful brown crust instead of steaming the meat
  • Let the lamb rest after roasting; cutting too soon will lose all those flavorful juices
03 -
  • Use a meat thermometer to avoid guessing—the texture really depends on hitting the perfect temperature
  • The Dijon mustard not only adds flavor but creates a sticky base that keeps the herb crust intact and crisp

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