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Perfect Herb-Crusted Rack of Lamb Recipe with Crispy Golden Crust

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A tender, juicy rack of lamb wrapped in a crispy, golden herb crust featuring fresh rosemary, thyme, garlic, and Dijon mustard. This easy-to-make recipe is perfect for special occasions and delivers unforgettable flavor with minimal effort.

Ingredients

Scale
  • 1 rack of lamb (about 8 ribs, 1.5 to 2 pounds / 700–900 grams), frenched
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons butter, softened
  • Optional: a squeeze of lemon juice or zest

Instructions

  1. Remove the rack of lamb from the fridge 30 minutes before cooking to bring it to room temperature. Pat dry with paper towels and trim excess fat if necessary, leaving a thin layer for flavor.
  2. Season the lamb generously with salt and black pepper, pressing gently to adhere.
  3. In a mixing bowl, combine chopped rosemary, thyme, minced garlic, panko breadcrumbs, softened butter, and olive oil. Mix until evenly blended. Add a teaspoon of lemon zest if desired.
  4. Heat an oven-safe skillet over medium-high heat. Add a splash of olive oil and sear the lamb rack fat-side down first for 3-4 minutes per side until a deep brown crust forms.
  5. Remove the skillet from heat and brush the entire lamb rack evenly with Dijon mustard.
  6. Press the herb and breadcrumb mixture all over the mustard-coated rack, especially on the meaty side. Add more melted butter if the crust feels too loose.
  7. Preheat the oven to 400°F (200°C). Place the lamb rack in the oven and roast for 15-20 minutes for medium-rare (internal temperature 130-135°F / 54-57°C). Roast a few minutes longer for medium doneness.
  8. Remove the lamb from the oven and tent loosely with foil. Let rest for 10 minutes to redistribute juices.
  9. Slice between the ribs into individual chops and serve immediately.

Notes

Bring lamb to room temperature before cooking for even doneness. Use a meat thermometer to ensure perfect medium-rare. Press the herb crust firmly to prevent it from falling off. Rest the lamb after roasting to keep it juicy. If crust browns too quickly, cover loosely with foil.

Nutrition

Keywords: rack of lamb, herb crust, rosemary, thyme, Dijon mustard, crispy crust, easy lamb recipe, holiday dinner, special occasion

Find it online: https://evabakery.com/perfect-herb-crusted-rack-of-lamb-recipe-with-crispy-golden-crust-easy-steps/