Rack of Lamb with Herb Crust (Printable)
Tender lamb rack coated in a fragrant herb crust and roasted until perfectly medium-rare. Elegant and impressive.
# Ingredient List:
→ Lamb
01 - 1 rack of lamb (8 bones), frenched, approximately 1.5 pounds
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon freshly ground black pepper
→ Herb Crust
04 - 2 tablespoons Dijon mustard
05 - 2 tablespoons olive oil
06 - 2 garlic cloves, finely minced
07 - 1 tablespoon fresh rosemary, finely chopped
08 - 1 tablespoon fresh thyme, finely chopped
09 - 1 tablespoon fresh parsley, finely chopped
10 - 0.5 cup gluten-free breadcrumbs
11 - Zest of 1 lemon
→ Finishing
12 - 1 tablespoon unsalted butter, optional
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Pat the lamb rack dry with paper towels. Season all over with salt and pepper.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the lamb fat side down first, until browned on all sides, approximately 2-3 minutes per side. Transfer to the prepared baking sheet, meat side up.
04 - In a small bowl, mix together Dijon mustard, remaining olive oil, minced garlic, rosemary, thyme, parsley, breadcrumbs, and lemon zest until a thick paste forms.
05 - Brush the top and sides of the lamb with the herb mixture, pressing gently to ensure it adheres properly.
06 - Roast in the preheated oven for 18-22 minutes for medium-rare doneness, targeting an internal temperature of 130°F. Extend cooking time if a higher degree of doneness is desired.
07 - Remove from oven and tent loosely with foil. Allow to rest for 10 minutes. Carve between the bones into individual chops and dot with butter if desired before serving.
# Expert Tips:
01 -
- The herb crust creates this incredible textural contrast against the tender meat that makes every bite feel like a special occasion without requiring culinary school skills.
- You can prepare most components ahead of time so youre actually present with your dinner companion instead of fussing in the kitchen all evening.
02 -
- The first time I made this, I skipped the resting period and watched in horror as all those precious juices ran across my cutting board instead of staying in the meat.
- Room temperature lamb cooks much more evenly than cold lamb straight from the fridge, so I always let mine sit out for 30 minutes before cooking.
03 -
- Ask your butcher to remove the fell (the thin, papery membrane) from the fat cap as it can cause the rack to curl during cooking and prevents the fat from rendering properly.
- For the most striking presentation, cover the exposed bones with foil during cooking to prevent them from burning and turning black.