Easy recipe for Herb-Crusted Rack Of Lamb in 5 steps
Craving the perfect Herb-Crusted Rack Of Lamb? Our easy roast recipe with garlic is a showstopper for any dinner. Discover how to make it.
Ingredients
- 2 frenched racks of lamb about 1.5 lbs each, trimmed of excess fat
- 2 tbsp olive oil for searing
- 1 tsp kosher salt or to taste
- 0.5 tsp black pepper freshly ground
- 1 cup panko breadcrumbs
- 4 cloves garlic minced
- 0.25 cup fresh parsley chopped
- 2 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme leaves only
- 0.25 cup olive oil for the crust
- 2 tbsp Dijon mustard
Instructions
- Step 1: Prepare and Sear the Lamb. Preheat your oven to 400°F (200°C). Pat the racks of lamb dry with paper towels and season generously on all sides with kosher salt and freshly ground black pepper. Heat 2 tbsp of olive oil in a large oven-safe skillet over medium-high heat. Carefully place the racks of lamb, fat-side down, in the hot skillet. Sear for 2-3 minutes until a golden-brown crust forms. Sear the other sides for 1-2 minutes each. Remove from skillet and set aside.
- Step 2: Make the Herb Crust. While the lamb rests, prepare the crust. In a food processor, combine the panko breadcrumbs, minced garlic, chopped parsley, rosemary, thyme, and the remaining 1/4 cup of olive oil. Pulse a few times until the mixture is combined and resembles wet sand. Do not over-process.
- Step 3: Coat the Lamb. Brush the fat-side (the top) of each seared rack of lamb evenly with Dijon mustard. This will act as a binder for the crust. Firmly press the herb and breadcrumb mixture onto the mustard, creating a thick, even layer. Ensure the entire top surface is covered.
- Step 4: Roast the Lamb. Place the crusted racks of lamb back into the oven-safe skillet or a roasting pan, with the crust facing up and the bones interlocked if desired. Transfer to the preheated oven and roast for 15-25 minutes. The exact time will depend on the size of your racks and desired doneness. Use a meat thermometer for accuracy: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, and 145°F (63°C) for medium.
- Step 5: Rest, Carve, and Serve. Once the lamb reaches your desired temperature, carefully remove it from the oven. Transfer the racks to a cutting board and tent loosely with aluminum foil. Let the lamb rest for at least 10 minutes. This is a crucial step to allow the juices to redistribute. After resting, slice the rack into individual or double chops by cutting between the bones. Serve immediately.
Notes
Chef's Tip: The most important tool for this recipe is an instant-read meat thermometer to avoid overcooking the lamb. Remember the internal temperature will rise a few degrees as it rests.
Storage: Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days. The crust may lose its crispiness upon reheating.
Serving Suggestion: This dish pairs wonderfully with roasted potatoes, asparagus, or a simple green salad.
Storage: Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days. The crust may lose its crispiness upon reheating.
Serving Suggestion: This dish pairs wonderfully with roasted potatoes, asparagus, or a simple green salad.
