Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Herb-Crusted Rack of Lamb Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 62 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 2 to 2.2 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: French
  • Diet: Halal

Description

This Herb-Crusted Rack of Lamb is a succulent and flavorful dish featuring a tender lamb rack coated with Dijon mustard and a fragrant herb and breadcrumb crust, then oven-roasted to a perfect medium-rare. Ideal for special occasions or an elevated weeknight dinner, this recipe combines searing and roasting techniques to develop a crispy, aromatic crust while maintaining juicy, tender meat.

Ingredients

Meat

  • 1 rack of lamb (8 ribs, about 1.5-2 lbs or 680-900g)

Herb Crust

  • 1/4 cup (30g) panko breadcrumbs
  • 2 tablespoons fresh rosemary (finely chopped)
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons fresh parsley (finely chopped)
  • 2 cloves garlic (minced)
  • Salt and freshly ground black pepper to taste

Other

  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil (divided)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the lamb.
  2. Trim and French Lamb: Trim excess fat from the lamb rack and french the bones if not already done, enhancing presentation and cooking.
  3. Season Lamb: Pat the lamb dry with paper towels, then season generously with salt and freshly ground black pepper. Let it sit at room temperature for 30 minutes to ensure even cooking.
  4. Prepare Herb Mixture: In a bowl, combine panko breadcrumbs, chopped rosemary, thyme, parsley, minced garlic, 1 tablespoon of olive oil, and a pinch of salt and pepper to create the flavorful herb crust.
  5. Sear Lamb: Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the lamb rack for 2-3 minutes on each side until golden brown to lock in juices.
  6. Cool Slightly: Remove the skillet from heat and let the lamb cool slightly to ensure the herb crust adheres properly.
  7. Apply Mustard: Brush the meaty part of the lamb rack with Dijon mustard, which will act as a binding agent for the herb crust and add tangy flavor.
  8. Press Herb Crust: Firmly press the breadcrumb and herb mixture onto the mustard-coated areas to form the crust.
  9. Roast Lamb: Transfer the skillet to the preheated oven, or move the lamb to a roasting pan if your skillet isn’t oven-safe. Roast for 20-25 minutes for medium-rare doneness, or until an internal thermometer reads 135°F (57°C).
  10. Rest Meat: Remove the lamb from the oven and let it rest for 10 minutes to allow juices to redistribute for juicy, tender meat.
  11. Carve and Serve: Carve the rack between the rib bones and serve immediately with your favorite side dishes.

Notes

  • Frenching the bones is optional but improves the presentation.
  • Letting the meat rest before carving is crucial for juicy lamb.
  • Use a meat thermometer to ensure desired doneness, as cooking times may vary.
  • The herb crust can be varied with other fresh herbs like oregano or basil if desired.
  • If oven-safe skillet is unavailable, transfer lamb to a roasting pan before oven roasting.

Find it online: https://slsrecipes.com/herb-crusted-rack-of-lamb-recipe/