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Perfect Herb-Crusted Rack of Lamb

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An easy yet elegant herb-crusted rack of lamb recipe perfect for special occasions, featuring a flavorful crust of fresh rosemary, thyme, parsley, garlic, and Dijon mustard.

Ingredients

Scale
  • 1 rack of lamb (about 8 ribs, 1.5 to 2 pounds / 700 to 900 grams), well-trimmed Frenched
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons fresh parsley, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • Optional: 1/4 cup bread crumbs (panko recommended)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Trim the rack of lamb by removing excess fat and silver skin from the bones to expose the Frenched ribs, about 10 minutes.
  3. Season the lamb generously with kosher salt and freshly ground black pepper all over the meat side.
  4. In a mixing bowl, combine chopped rosemary, thyme, parsley, minced garlic, olive oil, and Dijon mustard into a paste. Stir in bread crumbs if using.
  5. Rub the herb mixture evenly over the meat side of the rack using your hands or a basting brush.
  6. Heat 1 tablespoon olive oil in a roasting pan or oven-safe skillet over medium-high heat. Place the rack bone-side down and sear for 2-3 minutes until golden brown. Flip and sear the meat side for 1-2 minutes.
  7. Transfer the pan to the preheated oven and roast for 20-25 minutes for medium-rare (internal temperature 130°F / 54°C). For medium, roast until 135°F (57°C).
  8. Remove the rack from the oven and tent loosely with foil. Let rest for 10-15 minutes to redistribute juices.
  9. Slice between the ribs into individual chops and serve immediately.

Notes

Pat the lamb dry before seasoning for better searing. Use fresh herbs for best flavor. Resting the meat after roasting is crucial for juicy lamb. If crust browns too quickly, cover loosely with foil halfway through roasting. For gluten-free, omit bread crumbs or use crushed nuts. You can grill the rack instead of roasting by basting frequently and cooking over medium heat.

Nutrition

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

Find it online: https://yumnode.com/perfect-herb-crusted-rack-of-lamb-recipe-easy-for-special-occasions/