Herb Crusted Rack of Lamb
This elegant rack of lamb features a crispy herb and breadcrumb crust over perfectly pink, juicy meat. It looks impressive enough for a special occasion but is actually straightforward once you understand the technique.
Why You’ll Love It
- Restaurant-quality results at home
- Impressive presentation for dinner parties
- Ready in about 45 minutes
- Herb crust adds flavor and texture
- Simple sear-then-roast method
- Serves 4 as a main course
Ingredients
For the lamb:
- 2 racks of lamb (about 1 1/2 pounds each), frenched
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons Dijon mustard
For the herb crust:
- 1 cup panko breadcrumbs
- 3 tablespoons fresh rosemary, finely chopped
- 3 tablespoons fresh thyme leaves
- 2 tablespoons fresh parsley, finely chopped
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Steps
- Remove the lamb from the refrigerator 30 minutes before cooking to bring it to room temperature.
- Preheat your oven to 400°F.
- Combine the panko, rosemary, thyme, parsley, garlic, olive oil, salt, and pepper in a bowl and mix until the crumbs are evenly coated.
- Pat the lamb racks dry with paper towels and season all over with salt and pepper.
- Heat the olive oil in a large cast iron skillet or oven-safe pan over high heat until shimmering.
- Sear the lamb racks fat-side down for 2 to 3 minutes until golden brown.
- Flip and sear the other side for 1 to 2 minutes, then briefly sear the ends.
- Transfer the lamb to a roasting pan with a rack or a clean baking sheet, bone-side down.
- Brush the Dijon mustard evenly over the top and sides of each rack, avoiding the bones.
- Press the herb breadcrumb mixture firmly onto the mustard-coated surfaces, packing it into an even layer.
- Roast for 20 to 25 minutes until the internal temperature reaches 125°F for medium-rare or 130°F for medium.
- Use an instant read thermometer inserted into the thickest part of the meat, avoiding the bone.
- Transfer the lamb to a cutting board and tent loosely with foil.
- Rest for 10 minutes before slicing between the bones into individual chops.
Helpful Tips and Substitutions
Ask your butcher to french the racks if they are not already trimmed, or buy them pre-frenched to save time.
The mustard acts as glue for the crust and adds flavor without tasting overly mustardy after cooking.
Do not skip the resting time because it allows the juices to redistribute for more tender meat.
The internal temperature will rise about 5 degrees while resting, so pull the lamb slightly before your target temp.
Dried herbs can substitute for fresh in a pinch, but use only one-third the amount.
If the crust starts browning too quickly, tent the lamb loosely with foil for the remaining cook time.
Serving Ideas
Arrange the chops on a platter with the bones pointing upward for an elegant presentation.
Serve with roasted potatoes, mashed potatoes, or a creamy polenta.
A simple arugula salad with lemon vinaigrette balances the richness of the lamb.
Mint sauce or a red wine reduction are classic accompaniments.
Spring vegetables like asparagus, peas, or green beans pair perfectly.
Make-Ahead and Storage
Prepare the herb crust mixture up to 2 days ahead and refrigerate in an airtight container.
Season and sear the lamb up to 4 hours ahead, then refrigerate until ready to roast.
Add 5 minutes to the roasting time if the lamb is cold from the refrigerator.
Leftover cooked lamb keeps in the refrigerator for up to 3 days.
Reheat gently in a 300°F oven to avoid overcooking, or serve cold sliced over a salad.
A Special Occasion Favorite
Rack of lamb seems intimidating but follows the same basic principles as any roasted meat.
Sear for color, season well, roast to temperature, and rest before slicing.
Master this dish and you will have a go-to showstopper for holidays and dinner parties.