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Perfect Herb-Crusted Rack of Lamb Recipe with Easy Mint Pesto Sauce

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A quick and easy herb-crusted rack of lamb with a fresh mint pesto sauce, perfect for special occasions and family gatherings. This recipe delivers tender, juicy lamb with a flavorful herb crust and vibrant pesto.

Ingredients

Scale
  • 1 rack of lamb (about 8 ribs, 1.5 to 2 pounds / 680 to 900 grams), frenched
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup breadcrumbs (about 50 grams), fresh or panko
  • 2 tablespoons Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • For the mint pesto:
  • 1 cup packed fresh mint leaves
  • 1/2 cup packed fresh parsley
  • 1/4 cup pine nuts, toasted (can substitute walnuts)
  • 1 clove garlic
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 425°F (220°C). Pat the rack of lamb dry with paper towels and season generously with salt and pepper.
  2. In a small bowl, combine rosemary, thyme, parsley, minced garlic, and breadcrumbs. Stir in 2 tablespoons olive oil until evenly moistened.
  3. Heat 1 tablespoon olive oil in a roasting pan or skillet over medium-high heat. Sear the rack of lamb fat side down for 2-3 minutes until golden brown, then flip and sear the other side for 2 minutes.
  4. Remove lamb from heat and brush the surface (except bone ends) with Dijon mustard. Press the herb and breadcrumb mixture onto the mustard-coated surface.
  5. Transfer lamb to a baking sheet if skillet is not ovenproof. Roast for 15-20 minutes for medium-rare (135°F / 57°C) or 20-25 minutes for medium (145°F / 63°C). Use a meat thermometer to check doneness.
  6. Remove lamb from oven and tent loosely with foil. Let rest for 10 minutes.
  7. While lamb rests, prepare mint pesto: combine mint, parsley, pine nuts, garlic, Parmesan, lemon juice, salt, and pepper in a food processor. Pulse to combine, then slowly drizzle in olive oil until smooth but slightly textured. Adjust seasoning as needed.
  8. Slice lamb between bones into individual chops. Serve with a dollop of mint pesto on the side or drizzled over the top.

Notes

Use a meat thermometer for perfect doneness. Let the lamb rest for 10 minutes to keep it juicy. For gluten-free, substitute breadcrumbs with almond flour or gluten-free crackers. For dairy-free pesto, omit Parmesan and increase pine nuts. Toast breadcrumbs lightly for a more intense crust. Mint pesto can be made a day ahead and stored in the fridge.

Nutrition

Keywords: rack of lamb, herb crust, mint pesto, easy lamb recipe, holiday dinner, special occasion, roasted lamb, fresh herbs

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