Herb Crusted Rack Lamb (Printer-friendly)

Succulent rack of lamb with a fragrant herb crust, roasted to juicy, tender perfection.

# What You Need:

→ Lamb

01 - 1 rack of lamb (about 8 ribs, 1.5–2 lbs)
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Herb Crust

05 - 1 cup fresh white breadcrumbs
06 - 2 tablespoons fresh parsley, finely chopped
07 - 1 tablespoon fresh rosemary, finely chopped
08 - 1 tablespoon fresh thyme, finely chopped
09 - 2 cloves garlic, minced
10 - 1 teaspoon Dijon mustard
11 - 2 tablespoons grated Parmesan cheese
12 - 2 tablespoons unsalted butter, softened

# How to Make It:

01 - Set the oven to 400°F.
02 - Pat the rack of lamb dry and season generously with salt and freshly ground black pepper.
03 - Heat olive oil in an oven-safe skillet over medium-high heat. Sear the lamb for 2 to 3 minutes on each side until browned. Remove from heat.
04 - In a bowl, combine the breadcrumbs, parsley, rosemary, thyme, minced garlic, Parmesan, and softened butter. Mix until the texture resembles damp sand.
05 - Brush Dijon mustard over the meaty side of the lamb, then press the herb breadcrumb mixture onto it to form an even crust.
06 - Place the rack crust side up in the skillet or roasting pan. Roast in the oven for 20 to 25 minutes for medium-rare, targeting an internal temperature of 130–135°F.
07 - Remove from oven, tent loosely with foil, and let rest for 10 minutes before slicing between ribs to serve.

# Expert Tips:

01 -
  • This crust locks in juicy tenderness in a way I always whisper about to friends looking for that wow factor
  • The fresh herbs and crunchy topping create that irresistible contrast that made this my go-to for celebrations
02 -
  • Patting the lamb completely dry before searing is essential to get that rich browned crust
  • The herb mixture should be moist enough to stick but not soggy—like damp sand, that’s your perfect texture
03 -
  • Searing locks in the flavor but don’t overcrowd the pan or you’ll steam instead of brown
  • Letting the lamb come to room temperature before cooking helps it cook more evenly

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