Description
Two distinct elements make up this dish. Premium rib meat forms the main base. Butchers trim bones cleanly for presentation. A flavorful mustard binder holds everything together. Fresh parsley, rosemary, thyme, garlic, lemon zest, and breadcrumbs form a crust. Roasting turns this coating golden brown.
Ingredients
For the Herb-Crusted Rack of Lamb
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2 racks of lamb, approximately 700–800 g each, frenched
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2 tbsp olive oil
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2 tbsp Dijon mustard
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4 garlic cloves, minced
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¾ cup (75 g) fresh breadcrumbs
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2 tbsp fresh rosemary, finely chopped
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2 tbsp fresh parsley, finely chopped
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1 tbsp fresh thyme leaves
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½ tsp lemon zest
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½ tsp salt, or to taste
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½ tsp freshly ground black pepper
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1 tbsp melted butter
For the Mint Sauce
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½ cup fresh mint leaves, finely chopped
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2 tbsp boiling water
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2 tbsp white wine vinegar or apple cider vinegar
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1–2 tbsp sugar, to taste
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A small pinch of salt
Instructions
1. Prepare the Lamb
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Remove the lamb racks from the refrigerator about 20–30 minutes before cooking.
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Preheat the oven to 220°C (200°C fan) / 425°F.
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Pat the lamb dry with paper towels.
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Rub the racks with olive oil and season generously with salt and black pepper.
2. Sear the Lamb
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Heat a large oven-safe skillet over medium-high heat.
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Place the lamb racks fat-side down and sear for 2–3 minutes until golden.
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Turn and sear the remaining sides for about 1 minute each.
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Remove from the heat and allow to cool slightly.
3. Prepare the Herb Crust
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In a bowl, combine the breadcrumbs, rosemary, parsley, thyme, garlic, lemon zest, melted butter, and a pinch of salt and pepper.
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Brush the lamb racks with Dijon mustard, coating the meaty sides evenly.
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Press the herb-breadcrumb mixture firmly onto the mustard-coated surfaces.
4. Roast the Lamb
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Place the racks in a roasting pan, with the bones curved downward and the crust facing upward.
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Roast for approximately 20–30 minutes, depending on thickness and desired doneness.
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Check the internal temperature with a meat thermometer, inserting it into the thickest part without touching the bone.
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For food safety, cook whole cuts of lamb to at least 63°C (145°F) and allow them to rest for at least 3 minutes. For a more well-done result, cook to a higher temperature.
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Transfer the lamb to a cutting board and rest for 10 minutes before slicing between the ribs.
5. Make the Mint Sauce
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Place the chopped mint leaves in a small bowl.
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Stir in the sugar and boiling water until the sugar dissolves.
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Add the vinegar and a pinch of salt.
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Mix well and leave for 10–15 minutes to allow the flavours to develop.
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Taste and adjust the sugar or vinegar as needed.
6. Serve
Slice the rack of lamb into individual chops or double portions. Arrange on a warm serving platter, keeping the herb crust intact as much as possible. Serve with the mint sauce on the side.
Notes
Enjoy this tender, aromatic rack of lamb with its crisp herb crust and bright mint sauce for a memorable meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: British
Nutrition
- Serving Size: Approximately 350 g
- Calories: 650 kcal
Keywords: herb roasted rack of lamb with mint sauce, crusted rack of lamb with mint sauce, herb crusted lamb with homemade mint sauce