Roasted Lamb Herb Crust (Printable Version)

Juicy lamb rack coated in a fragrant herb and breadcrumb crust, oven-roasted for rich flavor.

# What You'll Need:

→ Lamb

01 - 1 rack of lamb (8 ribs, about 2.6 lbs), Frenched
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste

→ Herb Crumb Crust

04 - 1 cup fresh breadcrumbs (preferably from day-old sourdough or baguette)
05 - 2 tbsp finely chopped fresh parsley
06 - 2 tbsp finely chopped fresh rosemary
07 - 2 tbsp finely chopped fresh thyme
08 - 2 cloves garlic, minced
09 - 2 tsp Dijon mustard
10 - 2 tbsp grated Parmesan cheese
11 - 2 tbsp olive oil
12 - Zest of 1 lemon
13 - Salt and pepper, to taste

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Pat the lamb rack dry. Trim excess fat if needed. Season all sides generously with salt and pepper.
03 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the lamb rack, fat side down first, until browned on all sides (about 2-3 minutes per side). Remove from heat and let cool slightly.
04 - In a medium bowl, combine breadcrumbs, parsley, rosemary, thyme, garlic, Parmesan, lemon zest, a pinch of salt and pepper, and 2 tbsp olive oil. Mix well to evenly moisten the crumbs.
05 - Brush the cooled lamb rack with Dijon mustard on the meaty side.
06 - Press the herb breadcrumb mixture firmly onto the mustard-coated side of the lamb to create an even crust.
07 - Place the lamb rack, crust side up, on the prepared baking sheet. Roast in the preheated oven for 18-22 minutes for medium-rare (internal temperature should reach 135°F), or longer for desired doneness.
08 - Remove from oven, tent with foil, and rest for 10 minutes before slicing into individual chops.
09 - Serve immediately, garnished with extra herbs if desired.

# Expert Advice:

01 -
  • The herb crust creates an incredible texture contrast against the tender meat
  • It looks impressive but comes together faster than youd expect
  • Leftovers (if you have any) make the most luxurious next-day sandwiches
02 -
  • Use an instant-read thermometer, cutting into the meat to check doneness releases all those precious juices
  • The crust will continue browning during the initial sear, so watch it carefully
  • Resting is not optional, even five minutes makes a noticeable difference in juiciness
03 -
  • Ask your butcher to French the ribs, it saves you 15 minutes of fiddly knife work
  • Room temperature meat sears more evenly, so take the lamb out 30 minutes before cooking

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