Herb Crusted Rack Lamb (Printable)
Tender rack of lamb with a mustard-herb crust, roasted for a flavorful main dish.
# What You'll Need:
→ Lamb
01 - 1 rack of lamb (about 8 ribs, 1.5–2 lbs)
02 - 1 teaspoon salt
03 - ½ teaspoon freshly ground black pepper
→ Herb Crust
04 - 2 tablespoons Dijon mustard
05 - 2 tablespoons olive oil
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh rosemary, finely chopped
08 - 2 tablespoons fresh parsley, finely chopped
09 - 1 tablespoon fresh thyme, finely chopped
10 - Zest of 1 lemon
→ Optional Garnish
11 - Lemon wedges
12 - Additional chopped herbs
# How to Make It:
01 - Set the oven temperature to 400°F.
02 - Pat the rack of lamb dry with paper towels. Season generously with salt and black pepper on all sides.
03 - Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Place the lamb fat side down and sear for 2 to 3 minutes until browned. Turn and sear the opposite side for 1 to 2 minutes. Remove from heat.
04 - Combine Dijon mustard, remaining olive oil, minced garlic, rosemary, parsley, thyme, and lemon zest in a small bowl. Mix thoroughly.
05 - Brush the seared lamb evenly with the mustard-herb blend, pressing gently to ensure adhesion.
06 - Transfer the skillet with lamb to the preheated oven. Roast for 15 to 20 minutes for medium-rare doneness (internal temperature 130–135°F), or adjust cooking time to preferred level.
07 - Remove from oven. Tent loosely with foil and allow the meat to rest for 10 minutes.
08 - Cut the rack into individual chops. Garnish with lemon wedges and additional herbs as desired. Serve immediately.
# Expert Hacks:
01 -
- The herb crust sounds fancy but takes just five minutes to throw together, making you feel like a chef without the stress.
- One skillet, minimal cleanup, and you've got something so elegant it belongs on a dinner party menu.
- It's naturally gluten-free and comes together faster than you'd expect for a main course that impresses.
02 -
- Don't skip the resting step; I learned this the hard way when I sliced too early and lost all those beautiful juices.
- A meat thermometer changes everything—it removes the guesswork and gives you confidence that the lamb is cooked exactly how you want it.
03 -
- Buy lamb from a butcher if you can; they'll trim it perfectly and answer questions about where it came from, which somehow makes it taste better.
- If you're nervous about doneness, remember that lamb continues cooking slightly as it rests, so take it out when it's a touch under your target temperature.