Name: Herb-Crusted Rack of Lamb Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
Ingredients: 1 rack of lamb (about 1.5 to 2 pounds), frenched; 2 cloves garlic, minced; 1 tablespoon Dijon mustard; 1 cup fresh herbs (such as parsley, rosemary, and thyme), finely chopped; 1/2 cup breadcrumbs (preferably panko); 1/4 cup grated Parmesan cheese (optional); Salt and pepper to taste; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar (optional)

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Introduction

Herb-Crusted Rack of Lamb is a classic and elegant dish that highlights the rich flavors of lamb paired with a fragrant herb crust. Ideal for special occasions or holiday dinners, this recipe will guide you in creating a beautifully roasted rack of lamb that impresses every time.

The image shows two racks of lamb with a golden, crunchy herb crust on top, arranged on a wooden board with fresh green rosemary sprigs around. Each rack is sliced to show a juicy pink center inside, and the herb crust is a rough mix of green, yellow, and brown tones, giving a textured look. The bones stick up cleanly from the top of each cut, adding height and structure to the dish. In the background, there are blurred bowls with a red sauce and creamy white dip, all set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 rack of lamb (about 1.5 to 2 pounds), frenched
2 tablespoons olive oil
Salt and pepper to taste
2 cloves garlic, minced
1 tablespoon Dijon mustard
1 cup fresh herbs (such as parsley, rosemary, and thyme), finely chopped
1/2 cup breadcrumbs (preferably panko)
1/4 cup grated Parmesan cheese (optional)
1 tablespoon balsamic vinegar (optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Pat the rack of lamb dry with paper towels. Rub the olive oil all over the lamb and season generously with salt and pepper. In a large oven-safe skillet over medium-high heat, sear the lamb for about 2–3 minutes on each side until browned. Remove from heat and let it cool slightly.
Step 3: In a mixing bowl, combine the minced garlic, Dijon mustard, chopped herbs, breadcrumbs, grated Parmesan cheese (if using), and a pinch of salt and pepper. Mix well. Brush the top of the seared lamb with a little more olive oil, then press the herb mixture firmly onto the meat.
Step 4: Place the herb-crusted rack of lamb in the preheated oven. Roast for 25–30 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). Adjust cooking time according to your preferred doneness. Remove from the oven and let the lamb rest for about 10 minutes before slicing.
Step 5: Slice the rack into individual chops and arrange them on a serving platter. Drizzle with balsamic vinegar for added flavor if desired, and garnish with additional fresh herbs.

Tips & Variations

Try adding fresh mint or oregano to the herb mixture for a different flavor.
Spice up the crust by mixing in cumin or paprika.
Serve with roasted vegetables, garlic mashed potatoes, or a light salad for a complete meal.

Storage

Store leftover herb-crusted lamb in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in the oven to maintain tenderness and avoid drying out the meat.

How to Serve

The image shows a rack of lamb cut into four thick slices, each with a golden brown crumb and herb crust on the outside, featuring green herbs mixed into the crispy topping. The inside meat is pink and juicy with a slightly seared edge near the crust. Each slice displays the ribs protruding upwards, creating a natural handle effect. The lamb rests on a dark wooden board, surrounded by sprigs of fresh rosemary which add a touch of green and freshness. In the blurred background, there are small bowls of red berry sauce and creamy white sauce on a white marbled surface. The lighting highlights the textures and colors of the lamb, making it look tender and appetizing. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the herb crust in advance?

Yes, you can prepare the herb mixture ahead of time and keep it refrigerated until you’re ready to use it.

How do I know when the lamb is cooked to my liking?

Use a meat thermometer to check the internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well.