Description
At its core, a Classic Herb-Crusted Rack of Lamb consists of the rib section of the lamb, typically containing eight ribs. The “crust” refers to a mixture of breadcrumbs, fresh herbs, and aromatics that are adhered to the meat using a thin layer of mustard. This crust serves a dual purpose: it adds a wonderful textural contrast to the tender meat and acts as an insulating layer that helps keep the lamb succulent during the roasting process.
Ingredients
1–2 racks of lamb (8 ribs each), frenched
2 Tbsp Dijon mustard
2 Tbsp olive oil
3 cloves garlic, minced
1 cup fresh breadcrumbs (or panko)
¼ cup fresh parsley, finely chopped
2 Tbsp fresh rosemary, finely chopped
1 Tbsp fresh thyme, finely chopped
Zest of 1 lemon
Salt & freshly ground black pepper
Instructions
1. Prep the Lamb
Preheat oven to 400°F (205°C).
Season lamb generously with salt and pepper.
Heat olive oil in an oven-safe skillet over medium-high heat.
Sear racks fat-side down for 2–3 minutes until well browned.
Flip and sear 1 minute more. Remove from heat.
2. Make the Herb Crust
In a bowl, combine breadcrumbs, garlic, parsley, rosemary, thyme, lemon zest, salt, and pepper.
Brush lamb with Dijon mustard on the meat side.
Press herb mixture firmly onto the mustard-coated surface.
3. Roast
Transfer skillet to the oven (or move lamb to a roasting pan).
Roast 15–20 minutes for medium-rare (internal temp 130–135°F / 54–57°C).
Medium: 140–145°F (60–63°C)
Remove and rest 10 minutes before slicing.
Notes
For best results, let the rack of lamb rest for 5–10 minutes before slicing to keep it juicy. Serve with a side of roasted vegetables, garlic mashed potatoes, or a fresh herb salad. A drizzle of red wine reduction or mint sauce adds a classic finishing touch and enhances the herb crust beautifully.
- Prep Time: 15minutes
- Cook Time: 25minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1rackportion
- Calories: 520kcal
Keywords: Roasted rack of lamb with herbs, Dijon mustard lamb roast, Garlic herb crusted lamb ribs, French style lamb rack recipe