Herb-Crusted Rack of Lamb
Servings: 4 (2 racks, 2–3 chops per person)
Calories: 600kcal
If you are new to lamb and nervous about the flavor, start with this herb-crusted rack. The rosemary, garlic, and Dijon are specifically chosen to complement and gently tame the natural taste of the meat. This rack of lamb is easy to make, and for a festive gathering, it makes a great presentation.
Print Recipe
Ingredients
For the lamb:
- 2 racks racks of lamb, frenched (1.25 to 1.75 lbs each 7–8 ribs per rack)
- 1 tablespoon olive oil
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
For the herb crust:
- 3 tablespoons Dijon mustard
- 4 cloves garlic minced
- 2 tablespoons fresh rosemary finely chopped
- 1 tablespoon fresh thyme leaves
- ½ cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon lemon zest (optional but recommended)
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Bring to room temperature. Remove racks from the refrigerator 30 minutes before cooking. Pat completely dry with paper towels. Season all over with salt and pepper.
- Preheat oven to 425°F.
- Make the herb crust. In a small bowl, combine minced garlic, rosemary, thyme, panko, olive oil, lemon zest (if using), salt, and pepper. Stir with a fork until the crumbs are evenly coated and the mixture clumps slightly.
- Sear the lamb. Heat 1 tablespoon olive oil in a cast iron or oven-safe skillet over high heat until shimmering. Sear the racks fat side down for 2 to 3 minutes until deeply browned. Flip and sear the meat side for 1 minute. Transfer to a cutting board or plate.
- Apply the crust. Brush the fat side of each rack generously with Dijon mustard. Press the breadcrumb mixture firmly onto the mustard layer in an even coat.
- Roast. Return the racks to the skillet (or transfer to a rimmed baking sheet with a wire rack), crust side up. Roast at 425°F for 20 to 25 minutes, until an instant-read thermometer inserted in the thickest part (not touching bone) reads 125–130°F for medium-rare.
- Rest. Transfer to a cutting board, tent loosely with foil, and rest for 8 to 10 minutes. The temperature will rise to 135°F (medium-rare).
- Carve. Cut between each rib bone to separate into individual chops. Serve 2 to 3 chops per person.
Notes
Make ahead: Sear and crust up to 6 hours ahead. Refrigerate uncovered. Pull from fridge 30 minutes before roasting.
Pan sauce: After resting, deglaze the skillet with ½ cup red wine, reduce by half, add ½ cup broth, reduce again, finish with 1 tablespoon cold butter.
Doneness: For medium (145°F final), pull at 135–140°F. For well-done (165°F), pull at 160°F.
Storage: Refrigerate up to 3 days. Reheat at 275°F wrapped in foil with a splash of broth.
Nutrition
Calories: 600kcal | Carbohydrates: 8g | Protein: 20g | Fat: 54g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 0.003g | Cholesterol: 94mg | Sodium: 1267mg | Potassium: 303mg | Fiber: 1g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 3mg