Roasted Lamb Herb Crust (Printable Version)

Tender rack of lamb enhanced by a fragrant herb crust and perfectly roasted for rich flavor.

# What You'll Need:

→ Lamb

01 - 1 (8-bone) rack of lamb, frenched (about 1.5–2 lbs)

→ Herb Crust

02 - 2 tablespoons fresh rosemary, finely chopped
03 - 2 tablespoons fresh parsley, finely chopped
04 - 1 tablespoon fresh thyme leaves, chopped
05 - 3 cloves garlic, minced
06 - 1 tablespoon Dijon mustard
07 - 2 teaspoons olive oil
08 - 1/2 cup gluten-free breadcrumbs (or regular, if not gluten-free)
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper

→ For Searing and Roasting

11 - 2 tablespoons olive oil
12 - Freshly ground black pepper, to taste

# How To Make It:

01 - Preheat your oven to 400°F (200°C).
02 - Pat the lamb rack dry and season all over with salt and black pepper.
03 - Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Sear the lamb rack, fat side down, for 2–3 minutes until browned. Flip and sear the other side for 2 minutes. Remove from heat and set aside.
04 - In a small bowl, mix together rosemary, parsley, thyme, garlic, Dijon mustard, olive oil, breadcrumbs, salt, and pepper to form a paste.
05 - Brush the top and sides of the lamb rack with the herb paste, pressing gently to adhere.
06 - Place the skillet with the lamb in the oven (or transfer to a roasting pan if needed). Roast for 15–20 minutes for medium-rare (internal temp 130°F/54°C), or longer if desired.
07 - Remove from the oven, cover loosely with foil, and let rest for 10 minutes before slicing into individual chops.
08 - Serve immediately.

# Expert Advice:

01 -
  • The herb crust creates an incredible aromatic crunch that perfectly complements the tender, juicy meat
  • Despite its restaurant quality presentation, it comes together in under an hour
  • Leftovers (if you somehow have any) make incredible sandwiches the next day
02 -
  • Use an instant read thermometer to check doneness, 130°F is perfect for medium-rare and it will continue cooking while resting
  • The lamb must rest for at least 10 minutes or you will lose all those precious juices when you slice it
  • Room temperature lamb sears more evenly, so take it out of the fridge 30 minutes before cooking
03 -
  • Ask your butcher to french the rack, it saves time and ensures consistent results
  • For the crispest crust, run the lamb under the broiler for 1 minute after roasting

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