Roasted Lamb Rack Herb Crust (Printable)

Tender lamb rack with a flavorful herb and breadcrumb crust, oven-roasted to a juicy finish.

# What You’ll Need:

→ Lamb

01 - 1 rack of lamb (about 1.75 lbs), frenched
02 - 1 tbsp 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 tbsp fresh parsley, finely chopped
06 - 2 tbsp fresh rosemary, finely chopped
07 - 1 tbsp fresh thyme, finely chopped
08 - 2 cloves garlic, minced
09 - 1 tbsp Dijon mustard
10 - 2 tbsp olive oil
11 - Zest of 1 lemon

# How-to Steps:

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 tbsp 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 tbsp 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 (or place on a baking tray if needed). 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.
07 - Serve immediately, garnished with extra herbs if desired.

# Expert Advice:

01 -
  • The herb crust creates this incredible crispy contrast against the tender lamb, like a savory cookie topping on the most perfect meat youve ever tasted
  • It looks impossibly impressive on the plate but comes together in under an hour, making you look like a culinary genius with minimal stress
02 -
  • Investing in a good meat thermometer completely eliminated my anxiety about overcooking the lamb, and now I never serve overcooked meat
  • Letting the lamb rest after cooking is non-negotiable because cutting into it immediately will cause all those delicious juices to escape onto your plate
03 -
  • Remove the lamb from the refrigerator about 30 minutes before cooking so it comes to room temperature, ensuring more even cooking from edge to center
  • If the herb crust starts browning too quickly before the lamb reaches your desired doneness, tent the top loosely with aluminum foil while it continues roasting

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