Roasted Lamb Herb Crust (Printable)

Succulent lamb rack with a fresh herb crust roasted to perfection, offering rich and vibrant flavors.

# What You'll Need:

→ Lamb

01 - 1 rack of lamb (approximately 1.75 pounds), 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 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.

# Tips from dashanddishes:

01 -
  • The herb crust creates this incredible texture contrast that makes every bite exciting
  • It looks restaurant fancy but takes less than an hour from start to finish
  • Leftovers (if you somehow have any) make amazing sandwiches the next day
02 -
  • Letting the meat rest is not optional, cutting it immediately will cause all those precious juices to run out onto your cutting board
  • The crust will darken more than you expect, which is perfectly normal and actually delicious
  • A meat thermometer takes all the guesswork out of achieving that perfect medium-rare
03 -
  • Bring the lamb to room temperature for about 30 minutes before cooking for more even results
  • Ask your butcher to french the ribs ahead of time to save yourself the fussy prep work

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