Herb-Crusted Rack of Lamb

Herb-crusted rack of lamb is a sophisticated and flavorful centerpiece dish, ideal for special occasions or elegant dinners. Coated in a fragrant mixture of herbs, garlic, and mustard, the lamb is roasted to tender perfection with a beautifully crisp, aromatic crust.

Why You’ll Love This Recipe

This dish offers a gourmet experience with surprisingly simple preparation. The herb crust infuses the meat with flavor while forming a golden-brown crust that contrasts perfectly with the juicy, tender lamb underneath. Whether you’re entertaining guests or indulging in a refined meal at home, this rack of lamb is both impressive and delicious.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Rack of lamb (Frenched)
• Fresh rosemary
• Fresh thyme
• Garlic
• Dijon mustard
• Olive oil
• Salt
• Black pepper
• Lemon zest (optional)

Directions

1. Preheat your oven to 400°F (200°C).
2. Trim excess fat from the lamb and season generously with salt and black pepper.
3. In a food processor or bowl, combine chopped rosemary, thyme, garlic, lemon zest, Dijon mustard, and olive oil to form a paste.
4. Rub the herb mixture all over the lamb, pressing to adhere.
5. Heat a skillet over medium-high heat. Sear the lamb for 2–3 minutes on each side until browned.
6. Transfer the lamb to a roasting pan, bone side down.
7. Roast in the oven for 20–25 minutes for medium-rare, or until the internal temperature reaches 125–130°F (52–54°C).
8. Let rest for 10 minutes before slicing between the bones to serve.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Rest Time: 10 minutes
Total Time: 50 minutes

Variations

• Use a mixture of parsley, mint, and basil for a different herb flavor profile.
• Add breadcrumbs to the herb paste for extra crunch.
• Replace Dijon mustard with whole grain mustard for added texture and depth.
• Serve with a balsamic reduction, red wine sauce, or mint chimichurri for an enhanced finish.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place lamb in a 300°F (150°C) oven for 10–15 minutes. Avoid microwaving, which may dry out the meat.
You can also freeze cooked lamb slices wrapped tightly for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What is a Frenched rack of lamb?

It is a rack where the bones have been cleaned of fat and meat for a neater, elegant presentation.

Can I prepare the herb crust ahead of time?

Yes, you can make the paste up to 2 days in advance and store it in the refrigerator.

Should I sear the lamb before roasting?

Searing enhances flavor and color, but it’s optional if you prefer to roast directly after applying the crust.

What temperature should lamb be cooked to?

For medium-rare, aim for 125–130°F (52–54°C) before resting. The temperature will rise slightly while resting.

Can I grill the rack instead of roasting?

Yes, grill over indirect heat and finish with a brief high-heat sear to crisp the crust.

How do I slice the rack of lamb properly?

Use a sharp carving knife and slice between the rib bones, keeping each portion clean and even.

What pairs well with rack of lamb?

Serve with roasted potatoes, grilled asparagus, wild rice, or a fresh green salad.

Can I use dried herbs instead of fresh?

Fresh herbs are recommended for best flavor, but dried can be used in smaller quantities.

How long should the lamb rest after cooking?

Let it rest for 10 minutes to allow juices to redistribute before slicing.

Can I make this recipe with lamb chops instead?

Yes, but reduce cooking time significantly, as chops cook faster than a whole rack.

Conclusion

Herb-crusted rack of lamb is a luxurious yet approachable dish that brings bold flavor and elegant presentation to any meal. With its crisp exterior and tender interior, it’s sure to impress guests and satisfy discerning palates. Perfect for celebrations or refined dinners, it is a recipe you’ll return to for memorable occasions.

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