Description
Herb-Crusted Rack of Lamb is an elegant and flavorful dish featuring a tender rack of lamb coated with a fragrant crust of fresh herbs, garlic, and breadcrumbs. Perfect for special occasions, this recipe guides you through searing and roasting the lamb to achieve a succulent, medium-rare finish, complemented by optional balsamic vinegar drizzle for extra depth.
Ingredients
Scale
Meat
- 1 rack of lamb (about 1.5 to 2 pounds), frenched
Herb Crust
- 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
Other Ingredients
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the lamb.
- Prepare the Rack of Lamb: Pat the rack of lamb dry with paper towels. Rub olive oil all over the lamb and season generously with salt and pepper. Heat a large oven-safe skillet over medium-high heat, then sear the lamb for 2–3 minutes on each side until browned. Remove from heat and let the meat cool slightly.
- Make the Herb Crust: In a mixing bowl, combine 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 firmly press the herb mixture onto the meat to form an even crust.
- Roast the Lamb: Place the herb-crusted rack of lamb in the preheated oven and roast for 25–30 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). Adjust cooking time as desired for different levels of doneness. Once cooked, remove from oven and let rest for about 10 minutes to allow juices to redistribute.
- Serve: Slice the rack into individual chops and arrange on a serving platter. Drizzle with balsamic vinegar if desired and garnish with additional fresh herbs for a beautiful presentation.
Notes
- You can prepare the herb crust mixture ahead of time and refrigerate until ready to use.
- Use a meat thermometer to monitor doneness accurately: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, 150°F (65°C) for medium-well.
- Feel free to experiment with different herbs, like mint or oregano, for varied flavor profiles.
- Adding spices such as cumin or paprika to the herb crust can add additional depth of flavor.
- Serve this dish with roasted vegetables, garlic mashed potatoes, or a fresh salad for a complete meal.
- Store cooked lamb in an airtight container in the refrigerator for up to 3 days; reheat gently in the oven to preserve tenderness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
Keywords: Herb-Crusted Rack of Lamb, Roasted Lamb, Elegant Lamb Recipe, Holiday Dinner, French Cuisine, Lamb with Herb Crust
