Roasted Lamb Rack Herb Crust (Print View)

Lamb rack coated with herb crust and breadcrumbs, roasted to juicy perfection with fragrant seasonings.

# What You Need:

→ Lamb

01 - 1 rack of lamb (approximately 1.75 pounds), frenched
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste

→ Herb Crust

04 - 1 cup fresh breadcrumbs (use gluten-free if needed)
05 - 2 tablespoons fresh parsley, finely chopped
06 - 2 tablespoons fresh rosemary, finely chopped
07 - 1 tablespoon fresh thyme, finely chopped
08 - 2 cloves garlic, minced
09 - 1 tablespoon Dijon mustard
10 - 2 tablespoons olive oil
11 - Zest of 1 lemon

# How to Make It:

01 - Preheat oven to 400°F. Pat lamb rack dry with paper towels and season generously with salt and pepper on all sides.
02 - Heat 1 tablespoon olive oil in large ovenproof skillet over medium-high heat. Sear lamb fat side down for 2-3 minutes, turn and sear opposite side 1-2 minutes until browned. Remove from heat and cool slightly.
03 - Combine breadcrumbs, parsley, rosemary, thyme, garlic, lemon zest, and 2 tablespoons olive oil in mixing bowl. Mix thoroughly until evenly distributed.
04 - Brush seared lamb with Dijon mustard on fat side. Press herb breadcrumb mixture firmly onto mustard-coated surface, creating uniform crust.
05 - Transfer skillet to oven. Roast 18-22 minutes for medium-rare, until internal temperature reaches 135°F when measured with meat thermometer.
06 - Remove from oven, cover loosely with foil, rest 10 minutes before slicing into individual chops. Serve immediately, garnished with additional herbs if desired.

# Expert Tips:

01 -
  • The herb crust creates this incredible texture contrast, crispy and fragrant against the tender juicy meat underneath
  • It looks incredibly impressive but actually comes together in under 45 minutes start to finish
  • Leftovers make the most luxurious sandwiches you have ever had for lunch the next day
02 -
  • I once skipped the resting step because I was impatient, and the juices ran everywhere leaving the meat noticeably drier
  • The mustard layer is not optional, I have tried making this without it and the crust simply falls off during slicing
  • Room temperature meat sears better than cold meat, take it out of the fridge about 30 minutes before cooking
03 -
  • Buy the best quality lamb you can find, since there are so few ingredients the quality really shows
  • Make extra herb crust mixture and store it in the freezer for quick weeknight meals on chicken or pork

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