Romantic Rack of Lamb with Herb Crust (Printable)
Elegant rack of lamb coated in a fragrant herb crust. A showstopping French main dish ready in 45 minutes.
# What You'll Need:
→ Lamb
01 - 1 rack of lamb (about 8 ribs, 1.1 to 1.3 pounds), frenched
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste
→ Herb Crust
04 - 1/2 cup fresh breadcrumbs (use gluten-free if needed)
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh rosemary, finely chopped
07 - 1 tablespoon fresh thyme leaves, finely chopped
08 - 2 cloves garlic, minced
09 - 2 tablespoons Dijon mustard
10 - 2 tablespoons olive oil
11 - Zest of 1 lemon
12 - Salt and pepper to taste
# How-To Steps:
01 - Set oven to 400°F (200°C)
02 - Generously season the rack of lamb with salt and freshly ground black pepper on all sides
03 - Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Sear the lamb for 2 to 3 minutes per side until deeply browned. Remove from heat and allow to cool slightly
04 - In a mixing bowl, combine breadcrumbs, parsley, rosemary, thyme, garlic, lemon zest, salt, and pepper. Stir in 2 tablespoons olive oil until the mixture holds together
05 - Brush the seared lamb with Dijon mustard on the meaty side. Press the herb mixture firmly onto the mustard-coated surface, forming an even, compact crust
06 - Place the lamb, crust side up, in the skillet or on a baking sheet. Roast in the preheated oven for 18 to 22 minutes for medium-rare (internal temperature 130°F), or until reaching desired doneness
07 - Remove from oven and tent loosely with aluminum foil. Rest for 10 minutes before slicing into individual chops
08 - Slice and serve immediately, garnishing with additional fresh herbs if desired
# Expert Tips:
01 -
- The contrast between the crisp herb crust and the perfectly pink, tender meat creates a sensory experience that will make you feel like a professional chef at home.
- Despite its impressive appearance, the steps are surprisingly manageable, allowing you to create a restaurant-worthy meal while still having time to enjoy your evening with loved ones.
02 -
- Removing the lamb from the refrigerator 30 minutes before cooking ensures even cooking, something I learned after serving a lamb with a perfectly cooked exterior but cold center.
- The thickness of your herb crust matters, apply it too thick and it may not cook through, too thin and you lose the textural contrast that makes this dish special.
03 -
- Ask your butcher to french the rack for you, but keep those trimmed bits to render down and use for roasting potatoes as a side dish.
- Bringing the lamb to room temperature before cooking is non-negotiable for even cooking, a step I once skipped only to serve guests perfectly seared yet undercooked lamb.