Description
This herb-crusted rack of lamb recipe offers a perfect balance of tender, juicy meat with a flavorful, crispy herb and breadcrumb crust. Easy to prepare and roast in under an hour, it features a Dijon mustard base topped with fresh rosemary, thyme, parsley, and garlic for a fragrant, savory finish.
Ingredients
Scale
Meat
- 1 rack of lamb (8 ribs, about 1.5–2 lbs or 680-900g)
Herb Crust
- 1/4 cup (30g) panko breadcrumbs
- 2 tablespoons fresh rosemary (finely chopped)
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh parsley (finely chopped)
- 2 cloves garlic (minced)
- Salt and freshly ground black pepper to taste
Other
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil (divided)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting the lamb.
- Prepare the lamb: Trim excess fat from the lamb rack and french the bones if they are not already prepared. This step enhances presentation and reduces greasiness.
- Season and rest: Pat the lamb dry with paper towels. Season generously with salt and freshly ground black pepper. Let it sit at room temperature for 30 minutes to allow even cooking.
- Make herb crust mixture: In a bowl, combine the panko breadcrumbs, chopped rosemary, thyme, parsley, minced garlic, 1 tablespoon of olive oil, and a pinch of salt and pepper. Mix well to create the herb crust.
- Sear the lamb: Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the lamb rack for 2-3 minutes on each side until golden brown to lock in flavors.
- Cool slightly: Remove the skillet from heat and allow the lamb to cool briefly, which helps the mustard and crust adhere better.
- Apply Dijon mustard: Brush the meaty part of the lamb rack evenly with Dijon mustard, adding both flavor and moisture.
- Add herb crust: Press the prepared herb and breadcrumb mixture firmly onto the mustard-coated areas of the lamb to form a crust layer.
- Roast the lamb: Place the skillet with the lamb into the preheated oven. If your skillet is not oven-safe, transfer the lamb to a roasting pan. Roast for 20-25 minutes for medium-rare doneness, or until a meat thermometer reads 135°F (57°C) at the thickest part.
- Rest the meat: Remove the lamb from the oven and let it rest for 10 minutes. This allows juices to redistribute, ensuring tenderness.
- Carve and serve: Carve the rack between the rib bones and serve immediately with your choice of sides.
Notes
- Letting the lamb rest at room temperature before cooking helps with even cooking.
- Frenching the bones is optional but adds elegant presentation.
- Use a meat thermometer to ensure perfect doneness and avoid overcooking.
- For less intense rosemary flavor, reduce the amount or substitute with other herbs like oregano.
- Panko breadcrumbs provide a lighter, crisper crust compared to traditional breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: French
