Herb Crusted Rack Lamb (Print)
Succulent rack lamb with a tangy mustard and herb crust, roasted to juicy, tender perfection.
# What You Need:
→ Lamb
01 - 1 rack of lamb (about 8 ribs, 1.5–2 lbs)
02 - 1 teaspoon salt
03 - ½ teaspoon freshly ground black pepper
→ Herb Crust
04 - 2 tablespoons Dijon mustard
05 - 2 tablespoons olive oil
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh rosemary, finely chopped
08 - 2 tablespoons fresh parsley, finely chopped
09 - 1 tablespoon fresh thyme, finely chopped
10 - Zest of 1 lemon
→ Optional Garnish
11 - Lemon wedges
12 - Additional chopped herbs
# How To Make It:
01 - Set oven temperature to 400°F.
02 - Pat rack of lamb dry with paper towels. Season thoroughly with salt and black pepper.
03 - Heat 1 tablespoon olive oil in ovenproof skillet over medium-high heat. Sear lamb fat side down for 2–3 minutes until browned. Flip and sear opposite side for 1–2 minutes. Remove from heat.
04 - Combine Dijon mustard, remaining olive oil, minced garlic, rosemary, parsley, thyme, and lemon zest in a small bowl.
05 - Brush seared lamb evenly with the mustard-herb mixture, pressing gently to ensure it adheres.
06 - Transfer skillet to preheated oven. Roast for 15–20 minutes for medium-rare doneness (internal temperature 130–135°F) or until preferred doneness.
07 - Remove lamb from oven and loosely tent with foil. Let rest for 10 minutes before slicing into individual chops.
08 - Garnish with lemon wedges and extra herbs if desired. Serve immediately.
# Expert Advice:
01 -
- The herb crust stays crispy on the outside while the meat stays perfectly pink inside, which honestly feels like a small miracle every time.
- You can have this elegant main course on the table in less than an hour, making it perfect for weeknight dates or when you want to feel fancy without the stress.
02 -
- The resting step is when the magic happens—skip it and your lamb will be dry no matter how perfectly you cooked it, so set a timer and be patient.
- Don't apply the herb crust to hot lamb; if it's too hot, the herbs will burn in the oven and turn bitter, so let it cool for just a minute after searing.
03 -
- Use a meat thermometer—it removes all the guesswork about doneness and honestly makes you look like you know what you're doing even if you're making it for the first time.
- Buy your lamb the day you're cooking it if possible, and ask the butcher to trim some of the excess fat cap if it's thicker than a quarter-inch, which helps the crust cook more evenly.