Roasted Lamb Rack Herb Crust (Printable Version)

Tender lamb rack with a fragrant herb crust, seared and roasted for a flavorful main course.

# What You Need:

→ Lamb

01 - 1 rack of lamb (approximately 1.75 lbs), frenched
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste

→ Herb Crust

04 - 1 cup fresh breadcrumbs (use gluten-free if needed)
05 - 2 tablespoons fresh parsley, finely chopped
06 - 2 tablespoons fresh rosemary, finely chopped
07 - 1 tablespoon fresh thyme, finely chopped
08 - 2 cloves garlic, minced
09 - 1 tablespoon Dijon mustard
10 - 2 tablespoons olive oil
11 - Zest of 1 lemon

# How to Make It:

01 - Preheat the oven to 400°F. Pat the lamb rack dry with paper towels and season generously with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Sear the lamb rack, fat side down, for 2-3 minutes, then turn and sear the other side for 1-2 minutes until browned. Remove from heat and let cool slightly.
03 - In a bowl, combine breadcrumbs, parsley, rosemary, thyme, garlic, lemon zest, and 2 tablespoons olive oil. Mix until well combined.
04 - Brush the seared lamb rack with Dijon mustard on the fat side. Press the herb breadcrumb mixture onto the mustard-coated side, ensuring an even crust.
05 - Transfer the skillet with the lamb to the oven. Roast for 18-22 minutes for medium-rare, or until an internal temperature of 135°F is reached.
06 - Remove from the oven, cover loosely with foil, and let rest for 10 minutes before slicing into individual chops. Serve immediately, garnished with extra herbs if desired.

# Expert Tips:

01 -
  • The herb crust creates this incredible texture contrast against the tender lamb inside
  • It looks impressive but comes together in under an hour with minimal active cooking time
  • Leftovers (if you somehow have them) make the most elegant next day lunch
02 -
  • A meat thermometer takes all the guesswork out of lamb—invest in one if you cook meat regularly
  • Letting the lamb rest after roasting is what keeps it juicy, so resist cutting into it right away
  • The mustard layer is what keeps your crust from falling off, so dont skip it or be shy with application
03 -
  • Take the lamb out of the fridge 30 minutes before cooking to ensure even searing
  • If your herb crust starts browning too quickly, tent loosely with foil for the last few minutes

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