Why You’ll Love This Recipe
- Restaurant-quality dish made easily at home
- Perfectly juicy and tender with a crispy, flavorful crust
- Ideal for special occasions like Easter, Christmas, or date nights
- Simple yet elegant—minimal ingredients with maximum flavor
- Customizable—adjust the herbs and seasonings to your taste
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 rack of lamb (8 ribs, frenched)
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 cup fresh herbs (such as rosemary, thyme, and parsley), chopped
- 1 cup breadcrumbs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
Directions
- Preheat the Oven:
- Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Herb Crust:
- In a bowl, mix the breadcrumbs, chopped herbs, garlic, salt, and pepper.
- Drizzle in the olive oil and mix until combined.
- Season and Sear the Lamb:
- Pat the rack of lamb dry and season it generously with salt and pepper.
- Heat a skillet over medium-high heat and sear the lamb (fat-side down) for 2–3 minutes until browned. Remove from heat.
- Coat with Mustard and Herbs:
- Brush the seared lamb with Dijon mustard and balsamic vinegar.
- Press the herb breadcrumb mixture onto the lamb, ensuring an even coating.
- Roast the Lamb:
- Place the lamb on the prepared baking sheet, crust-side up.
- Roast for about 20–25 minutes, or until the internal temperature reaches 125°F (52°C) for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium.
- Rest and Serve:
- Remove the lamb from the oven and let it rest for 10 minutes before slicing.
- Cut between the ribs and serve warm.
Servings and Timing
- Servings: 2–4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Rest Time: 10 minutes
- Total Time: 45 minutes
Variations
- Panko Crust: Use panko breadcrumbs for an extra crispy texture.
- Spicy Kick: Add red pepper flakes or ground mustard to the herb mixture.
- Honey Mustard Twist: Mix honey with Dijon for a sweet-savory flavor.
- Parmesan Addition: Add grated Parmesan to the breadcrumb mixture for a richer taste.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.
- Reheating: Warm in a 300°F (150°C) oven for 10 minutes to retain crispiness.
FAQs
What does “frenched” mean for a rack of lamb?
Frenched lamb has the rib bones cleaned of meat and fat for a more elegant presentation.
Can I make this recipe ahead of time?
Yes! You can prepare the crust and coat the lamb a few hours in advance, then refrigerate until ready to roast.
What temperature should lamb be cooked to?
- Rare: 125°F (52°C)
- Medium-Rare: 130°F (54°C)
- Medium: 135°F (57°C)
Can I use dried herbs instead of fresh?
Yes, but use half the amount since dried herbs are more concentrated.
What side dishes go well with herb-crusted lamb?
Mashed potatoes, roasted vegetables, asparagus, or a fresh salad pair beautifully.
How do I prevent the crust from falling off?
Press the herb mixture firmly onto the mustard-coated lamb and avoid moving it too much while roasting.
Can I cook this in an air fryer?
Yes! Cook at 375°F (190°C) for about 15–18 minutes, checking for doneness.
Do I have to sear the lamb before roasting?
Searing locks in flavor and helps create a crispy crust, but you can skip this step if needed.
Can I use another type of mustard?
Yes! Whole-grain mustard or spicy brown mustard work well, too.
Is lamb best served rare or well-done?
Lamb is best enjoyed medium-rare to medium for maximum juiciness and tenderness.
Conclusion
This herb-crusted rack of lamb is a simple yet impressive dish, perfect for holidays or special occasions. With a crispy, flavorful crust and tender, juicy meat, it’s a recipe that will leave your guests raving. Try it for your next gathering and enjoy a restaurant-quality meal at home!
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Herb-Crusted Rack of Lamb
- Total Time: 45 minutes
- Yield: 2-4 servings
- Diet: Gluten Free
Description
This herb-crusted rack of lamb is an elegant, flavorful dish perfect for holidays and special occasions. Coated in Dijon mustard, garlic, fresh herbs, and crispy breadcrumbs, this roasted lamb is juicy, tender, and packed with rich, savory flavors. A restaurant-quality meal made easy at home!
Ingredients
- 1 rack of lamb (8 ribs, frenched)
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 cup fresh herbs (rosemary, thyme, parsley), chopped
- 1 cup breadcrumbs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
Instructions
- Preheat Oven: Set to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Herb Crust: Mix breadcrumbs, chopped herbs, garlic, salt, and pepper. Drizzle with olive oil and combine.
- Sear the Lamb: Pat the rack of lamb dry, season with salt and pepper, and sear fat-side down in a hot skillet for 2–3 minutes.
- Coat with Mustard and Herbs: Brush lamb with Dijon mustard and balsamic vinegar. Press the herb mixture onto the lamb for an even coating.
- Roast: Place crusted lamb on the baking sheet and roast for 20–25 minutes, or until the internal temperature reaches 125°F (52°C) for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium.
- Rest & Serve: Let the lamb rest for 10 minutes before slicing and serving warm.
Notes
- Storage: Refrigerate leftovers for up to 3 days or freeze for up to 2 months.
- Reheating: Warm in a 300°F (150°C) oven for 10 minutes.
- Customization: Use panko breadcrumbs for extra crispiness or add grated Parmesan for a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
