Herb-Crusted Rack of Lamb

Rack of lamb has a reputation for being fussy and expensive, reserved for dinner parties or restaurant splurges. But here is the truth: it is one of the fastest, most forgiving roasts in the entire meat case. A proper rack goes from raw to resting in under 30 minutes of oven time. The margin between a raw center and a perfect medium-rare is wide enough that you do not need to hover by the oven with a thermometer in hand. The real skill is knowing when to pull it, and a quick-read thermometer makes that almost foolproof. This version uses a classic herb crust of rosemary, parsley, and mint pressed onto a layer of Dijon mustard.

Every time. The mustard does double duty: it adds a sharp, tangy bite and acts as the glue that holds the breadcrumb coating in place during roasting. Ask your butcher to french the racks for you so the bones are clean and the presentation looks sharp without any tedious prep on your end. Serve with roasted baby potatoes and grilled asparagus, or just a simple green salad dressed with lemon. Pull the lamb at 130 degrees, let it rest for a full 10 minutes, and carve between the bones into individual chops. It is dinner-party cooking that looks far more impressive than the effort it actually requires. We fought over the last chop, politely.

Sear the Lamb Racks on All Sides

Season the frenched racks of lamb generously with salt and pepper. Heat a tablespoon of olive oil in a large oven-safe skillet over high heat and sear the racks for 2 minutes per side until browned all over. This initial sear builds a flavorful crust and renders some of the exterior fat. Remove and let them cool slightly so the herb crust can adhere.

Press the Herb-Panko Crust onto Dijon Mustard

Mix the panko breadcrumbs with finely chopped rosemary, parsley, mint, minced garlic, and the remaining 2 tablespoons of olive oil. Brush the meaty side of each rack with Dijon mustard, then press the herb mixture firmly onto the mustard-coated surface. The Dijon serves double duty: it adds flavor and acts as the glue that holds the herb crust to the meat during roasting.

Roast to 130 Degrees F and Rest Before Slicing

Place the racks crust-side up in the skillet or on a baking sheet and roast at 425 degrees F for 18 to 22 minutes until the internal temperature reaches 130 degrees F for medium-rare. Tent loosely with foil and rest for 10 minutes. The temperature will rise to about 135 degrees F during the rest, which is exactly where you want it. Slice between the bones into individual chops and serve.

Herb-Crusted Rack of Lamb

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Kalle Bergman
• Total Time: 40 minutes
• Yield: 4 servings

Print Recipe

Pin Recipe

Description

Rack of lamb sounds like a special-occasion project, but it is actually one of the simplest roasts you can make. A quick sear, a smear of Dijon, a press of herbed breadcrumbs, and 20 minutes in a hot oven. The lamb does the heavy lifting — you just need to not overcook it. Medium-rare is not a suggestion here, it is the only way to serve it.

---

Ingredients

Units USM

• 2 racks of lamb (about 1 1/2 lbs each), frenched
• 1/2 cup panko breadcrumbs
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh mint, finely chopped
• 3 cloves garlic, minced
• 3 tablespoons olive oil, divided
• 2 tablespoons Dijon mustard
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

---

Instructions

1. Preheat oven to 425°F. Season the racks of lamb generously with salt and pepper.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over high heat. Sear the lamb racks for 2 minutes per side until browned all over. Remove and let cool slightly.
3. Mix the panko, rosemary, parsley, mint, garlic, and remaining 2 tablespoons olive oil in a bowl until the crumbs are evenly coated.
4. Brush the meaty side of each rack with Dijon mustard. Press the herb-breadcrumb mixture firmly onto the mustard-coated surface.
5. Place the racks crust-side up in the skillet or on a baking sheet. Roast 18 to 22 minutes until the internal temperature reaches 130°F for medium-rare.
6. Remove from the oven, tent loosely with foil, and rest 10 minutes. The temperature will rise to about 135°F.
7. Slice between the bones into individual chops and serve.

Notes

• Ask your butcher to french the racks — it means cleaning the bones for a cleaner presentation and is tedious to do at home.
• 130°F internal temperature before resting produces a perfect medium-rare after the carryover cooking during rest.
• The Dijon mustard serves double duty — it adds flavor and acts as the glue that holds the herb crust to the meat.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Cuisine: French

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 1
• Sodium: 690
• Fat: 32
• Carbohydrates: 8
• Fiber: 1
• Protein: 38
• Cholesterol: 130

If You Liked This Recipe, You’ll Love These

• 48-Hour Lamb Shoulder Nachos
• Bangladeshi Lamb with Rice
• Braised Lamb Bites with Feta Thyme Cream
• Slow-Braised Lamb with Italian Fregola Sarda