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Perfect Herb-Crusted Rack of Lamb

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A simple yet elegant herb-crusted rack of lamb recipe that delivers a tender, juicy bite with a crispy, savory coating. Perfect for special occasions or an impressive dinner at home.

Ingredients

Scale
  • 1.5 to 2 pounds frenched rack of lamb
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons Dijon mustard
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup panko breadcrumbs (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the rack of lamb dry with paper towels. Season generously with salt and freshly ground black pepper all over.
  3. In a small bowl, combine chopped rosemary, thyme, minced garlic, Dijon mustard, olive oil, and panko breadcrumbs if using. Mix to form a thick paste.
  4. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat until shimmering. Place the rack fat-side down and sear for 2-3 minutes until golden brown, then flip and sear the other side for 2 minutes.
  5. Remove skillet from heat. Spread the herb mixture evenly over the fat side of the rack, pressing gently to adhere.
  6. Transfer the skillet to the preheated oven. Roast for 20-25 minutes for medium-rare (internal temperature 130°F/54°C) or until desired doneness.
  7. Remove the lamb from the oven and tent loosely with foil. Let rest for 10 minutes.
  8. Slice between the ribs into individual chops and serve immediately.

Notes

If the herb crust browns too quickly, loosely cover the lamb with foil during roasting. Use a meat thermometer for best doneness results. Let the lamb rest before slicing to keep it juicy. For gluten-free, substitute panko breadcrumbs with almond flour or gluten-free crumbs. Avoid microwaving leftovers to prevent rubbery texture.

Nutrition

Keywords: rack of lamb, herb crust, rosemary, thyme, Dijon mustard, elegant dinner, easy lamb recipe, roasted lamb

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