Go Back
A delicious Herb-Crusted Rack Of Lamb is presented as the featured image for this recipe.

Herb-Crusted Rack of Lamb Amazing

This Herb-Crusted Rack of Lamb recipe transforms a regular dinner into a special occasion. A flavorful herb crust complements the perfectly cooked, tender lamb, making it surprisingly simple to achieve impressive results. It's the perfect dish to impress your guests.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 2-2.5 pound rack of lamb, Frenched optional
  • Salt to taste
  • Pepper to taste
  • 1 tablespoon olive oil
  • 1/2 cup chopped fresh herbs rosemary, thyme, parsley
  • 4-6 cloves garlic, minced
  • Zest of 1 lemon
  • 2 tablespoons Dijon mustard
  • 1/2 cup panko breadcrumbs
  • Optional: Red wine for deglazing pan

Equipment

  • Large oven-safe skillet (cast iron preferred)
  • Medium bowl
  • Meat thermometer
  • Paper towels
  • Sharp knife
  • Cutting board
  • Spatula or hands

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Pat the rack of lamb dry with paper towels and season generously with salt and pepper.
  3. Heat olive oil in a large, oven-safe skillet over medium-high heat.
  4. Sear the lamb, fat-side down, for 3-4 minutes, or until golden brown. Flip and sear the other side for 2-3 minutes. Remove from skillet.
  5. In a bowl, combine herbs, garlic, lemon zest, Dijon mustard, and breadcrumbs. Season with salt and pepper.
  6. Spread the herb mixture evenly over the top of the lamb, pressing to adhere.
  7. Place the lamb back in the skillet and roast for 15-25 minutes, or until the internal temperature reaches your desired level of doneness.
  8. Let the lamb rest for 10 minutes before carving.
  9. Carve into individual chops and serve immediately.

Notes

Buy the best quality lamb you can afford. Don't overcrowd the pan when searing the lamb. Use a meat thermometer to ensure accurate cooking. Let the lamb rest before carving. The internal temperature should be: Rare: 125-130°F (52-54°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-140°F (57-60°C), Medium-Well: 140-145°F (60-63°C).