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Herb Crusted Rack of Lamb

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A quick and easy recipe featuring a crispy herb crust paired with juicy, tender lamb, perfect for special occasions or impressive weeknight dinners.

Ingredients

Scale
  • 1 rack of lamb (about 8 ribs, roughly 1.5 to 2 pounds / 680 to 900 grams), trimmed of excess fat
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 1/2 cup panko breadcrumbs (about 60 grams)
  • 2 tablespoons olive oil
  • 1 teaspoon salt, preferably kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Trim any excess fat or silver skin from the rack of lamb. Score the fat gently with shallow cuts about 1 inch (2.5 cm) apart.
  3. Season both sides of the rack generously with salt and freshly ground black pepper.
  4. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the rack fat-side down for 2-3 minutes until golden brown, then flip and sear the other side for 1-2 minutes.
  5. In a mixing bowl, combine chopped rosemary, thyme, parsley, minced garlic, panko breadcrumbs, lemon zest (if using), and 1 tablespoon olive oil. Stir to create a coarse, moist mixture.
  6. Remove lamb from skillet and brush the fat side evenly with Dijon mustard.
  7. Press the herb and breadcrumb mixture firmly onto the mustard-coated side of the lamb.
  8. Place the herb crust side up in the skillet or transfer to a roasting pan. Roast in the preheated oven for about 15-20 minutes for medium-rare (internal temperature of 130°F / 54°C). Adjust time for desired doneness.
  9. Remove from oven and tent loosely with foil. Let rest for 10 minutes to allow juices to redistribute.
  10. Slice the rack into individual chops between the ribs and serve immediately.

Notes

Let the lamb sit at room temperature for 30 minutes before cooking for even cooking. Use a meat thermometer to ensure perfect doneness. If the crust browns too quickly, cover loosely with foil. Rest the lamb after roasting to keep it juicy. For gluten-free, substitute panko breadcrumbs with almond meal or gluten-free crackers.

Nutrition

Keywords: rack of lamb, herb crusted lamb, easy lamb recipe, dinner recipe, crispy lamb, juicy lamb, rosemary lamb, thyme lamb, Dijon mustard lamb

Find it online: https://yumnode.com/herb-crusted-rack-of-lamb-recipe-easy-crispy-juicy-perfect-dinner/