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Perfect Herb-Crusted Rack of Lamb Recipe for Juicy Tender Meat

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A quick and easy herb-crusted rack of lamb recipe that delivers juicy, tender meat with a flavorful, crunchy crust. Perfect for special occasions or a comforting family dinner.

Ingredients

Scale
  • 1.5 to 2 pounds frenched rack of lamb
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 1/2 cup (about 50 grams) breadcrumbs (panko or regular)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • Optional: squeeze of lemon juice or zest

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the rack of lamb dry with paper towels. Trim excess fat if needed. Season generously with salt and pepper on all sides.
  3. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. When hot, place the rack fat-side down and sear for 2-3 minutes until golden brown. Flip and sear the other side for 2 minutes.
  4. In a mixing bowl, combine chopped rosemary, thyme, parsley, minced garlic, breadcrumbs, and remaining olive oil. Stir until well mixed and slightly crumbly but moist enough to stick.
  5. Remove the skillet from heat and brush the seared lamb all over with Dijon mustard.
  6. Pat the herb and breadcrumb mixture firmly onto the mustard-coated rack, covering all exposed meat surfaces.
  7. Place the skillet in the preheated oven and roast for about 15-20 minutes for medium-rare (internal temperature 125°F/52°C). For medium, roast until 135°F (57°C).
  8. Remove from oven and tent loosely with aluminum foil. Let rest for 10 minutes to redistribute juices.
  9. Slice between the bones into individual chops and serve immediately.

Notes

Bring the rack of lamb to room temperature before cooking for even cooking. Use fresh herbs for best flavor or reduce dried herbs to one-third and add extra garlic. Rest the meat after roasting to keep it juicy. Tent with foil if breadcrumbs brown too quickly. For gluten-free crust, substitute breadcrumbs with crushed gluten-free crackers or almond flour.

Nutrition

Keywords: rack of lamb, herb crust, roasted lamb, Dijon mustard, rosemary, thyme, parsley, easy lamb recipe, special occasion dinner

Find it online: https://juliamadeit.com/perfect-herb-crusted-rack-of-lamb-recipe-for-juicy-tender-meat/