Description

An approachable and elegant herb crusted rack of lamb recipe that delivers a crispy, fragrant crust and tender, juicy meat, perfect for special occasions or weeknight dinners.

Ingredients

Scale

1 rack of lamb (about 8 ribs, 1.5 to 2 pounds / 700-900g), frenched if possible
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
3 cloves garlic, minced
2 tablespoons Dijon mustard
½ cup panko breadcrumbs (about 30g), gluten-free if needed
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper, to taste
1 teaspoon lemon zest (optional)

Instructions

Preheat your oven to 400°F (200°C). Remove the rack of lamb from the fridge 20 minutes before cooking to reach room temperature.
Trim the rack if not frenched by removing excess fat and silver skin with a sharp knife.
Pat the rack dry with paper towels and season both sides generously with salt and freshly ground black pepper.
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 2 minutes.
In a small bowl, combine rosemary, thyme, garlic, panko breadcrumbs, lemon zest (if using), a pinch of salt, and 1 tablespoon olive oil. Mix until evenly coated.
Remove the seared lamb from heat and brush the entire surface with Dijon mustard.
Press the herb breadcrumb mixture evenly over the mustard-coated lamb, covering all exposed meat.
Transfer the skillet or place the rack on a baking tray and roast in the preheated oven for 15-20 minutes. For medium-rare, cook to an internal temperature of 130°F (54°C); for medium, 140°F (60°C).
Remove from oven and tent loosely with foil. Let rest for 10 minutes to allow juices to redistribute.
Slice between the ribs to serve individual chops. Garnish with a sprig of rosemary if desired.

Notes

If the crust browns too quickly, loosely cover the lamb with foil during roasting. Resting the lamb after cooking is essential for juicy, tender slices. Use fresh herbs for best flavor. For gluten-free crust, substitute panko with crushed gluten-free crackers or almond meal.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: French

Nutrition

Serving Size: Approximately 4 oz (
Calories: 320
Fat: 23
Carbohydrates: 4
Protein: 25

Keywords: rack of lamb, herb crusted lamb, elegant dinner, rosemary, thyme, Dijon mustard, easy lamb recipe, dinner party, lamb chops