Herb Crusted Rack Lamb (Printable)

Tender rack of lamb coated with aromatic herbs and breadcrumbs, roasted to juicy, flavorful perfection.

# What's Needed:

→ Lamb

01 - 1 rack of lamb (approximately 8 ribs, 1.75–2 lbs)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Herb Crust

04 - 1 cup fresh white breadcrumbs
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh rosemary, finely chopped
07 - 1 tablespoon fresh thyme, finely chopped
08 - 2 cloves garlic, minced
09 - 1 teaspoon Dijon mustard
10 - 2 tablespoons grated Parmesan cheese
11 - 2 tablespoons unsalted butter, softened

# How to Make It:

01 - Set the oven to 400°F.
02 - Pat the rack of lamb dry and season generously with salt and freshly ground black pepper.
03 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the lamb for 2 to 3 minutes per side until browned. Remove from heat and set aside.
04 - In a mixing bowl, combine breadcrumbs, parsley, rosemary, thyme, garlic, Parmesan cheese, and softened butter. Mix until the texture resembles damp sand.
05 - Brush Dijon mustard evenly over the meaty side of the lamb. Press the herb breadcrumb mixture firmly onto the mustard-coated surface to form an even crust.
06 - Place the rack crust side up in the skillet or a roasting pan. Roast in the center of the oven for 20 to 25 minutes to reach medium-rare, aiming for an internal temperature of 130–135°F.
07 - Remove the lamb from the oven, tent loosely with foil, and let rest for 10 minutes. Carve by slicing between the ribs before serving.

# Tips for Success:

01 -
  • The crust creates a crispy, fragrant exterior that feels like a special treat but is surprisingly simple to make
  • It transforms a dinner into an elegant occasion, impressing guests without tons of fuss
02 -
  • Don’t skip the resting time after roasting; it’s key to juicy lamb rather than dry slices
  • Using fresh herbs makes all the difference—their aroma and flavor pop compared to dried
03 -
  • Use an instant-read thermometer for foolproof doneness every time
  • The Dijon mustard under the crust is the secret to that perfect adhesive and tangy flavor burst

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