Roasted Lamb Herb Crust (Printable Version)
A tender lamb rack coated with fragrant herbs, roasted to perfection for a flavorful main dish.
# What You'll Need:
→ Lamb
01 - 1 rack of lamb (8 ribs, approximately 1.5 lbs), frenched
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste
→ Herb Crust
04 - 1 cup fresh parsley leaves, finely chopped
05 - 2 tbsp fresh rosemary, finely chopped
06 - 2 tbsp fresh thyme leaves, finely chopped
07 - 3 cloves garlic, minced
08 - 2 tsp Dijon mustard
09 - 1/2 cup breadcrumbs (gluten-free or regular)
10 - 2 tbsp grated Parmesan cheese (optional)
11 - 2 tbsp olive oil
# How To Make It:
01 - Preheat your oven to 400°F for optimal roasting temperature.
02 - Pat the lamb rack thoroughly dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
03 - Heat 1 tbsp olive oil in a heavy, oven-safe skillet over medium-high heat. Sear the lamb rack for 2-3 minutes on each side until a rich brown crust forms. Remove from heat and set aside briefly.
04 - In a mixing bowl, combine the chopped parsley, rosemary, thyme, minced garlic, breadcrumbs, Parmesan cheese (if using), and 2 tbsp olive oil. Mix thoroughly to create a moist, cohesive crumb mixture.
05 - Brush the seared lamb rack with Dijon mustard on the meat side, ensuring even coverage to help the crust adhere.
06 - Press the herb mixture firmly and evenly onto the mustard-coated surface, creating a uniform crust layer.
07 - Return the lamb rack to the skillet, herb-crust side up. Place in the preheated oven and roast for 15-18 minutes for medium-rare (internal temperature 130-135°F), adjusting time to your preferred doneness.
08 - Remove from the oven and tent loosely with aluminum foil. Allow the lamb to rest for 10 minutes to redistribute juices before carving.
09 - Slice the rested lamb rack into individual chops between the ribs. Serve immediately while hot.
# Expert Advice:
01 -
- The herb crust creates this incredible aromatic crunch that makes everyone think you spent hours mastering French technique
- Its surprisingly forgiving and comes out looking restaurant impressive even on your first try
02 -
- I once skipped the meat thermometer and ended up with well-done lamb despite timing everything perfectly
- Letting the lamb rest for the full 10 minutes makes the difference between juicy and dry meat
03 -
- Bringing the lamb to room temperature for 30 minutes before cooking helps it cook more evenly
- The herb mixture can be prepared up to a day ahead and kept refrigerated