Herb-Crusted Rack of Lamb

Few dishes are as elegant as this herb-crusted rack of lamb recipe. This is a great protein to make for Easter Brunch, a Sunday dinner, or any time you want to make something a little bit fancier. This herb-crusted rack of lamb goes great with a side dish of crispy rosemary garlic baby potatoes and a green vegetable of some sort.

The price of lamb has plummeted, making this the perfect time to try this recipe if you’ve been eyeing a rack of lamb for the last couple of years when lamb was an eye-popping $30/lb. I was able to snag a small rack (a pound and a half- the smallest rack they had) from Safeway.

Something to note about lamb is that the smell will be incredibly pungent when you take it out of the wrapper. When I opened it, I thought that the meat was spoiled by the smell of it. After rinsing the meat with water and ditching the plastic bag it came in, the putrid smell disappeared and I was left with a gamey smell of uncooked lamb.

Most of the ingredients for this dish you will probably already have in your fridge or pantry.

Herb-Crusted Rack of Lamb Recipe

5 from 1 vote

Recipe by Sarah Course: Easy Recipes, EntréeCuisine: AmericanDifficulty: Easy, Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

260

kcal

Few dishes are as elegant as this herb-crusted rack of lamb recipe. This is a great protein to make for Easter Brunch, a Sunday dinner, or any time you want to make something a little bit fancier.

Ingredients

• 1 rack 1 lamb (8 chops)

• 1/4 cup 1/4 fresh rosemary

• 1/4 cup 1/4 thyme

• 6 cloves 6 fresh garlic

• 3 tbsp 3 parmesan

• 2 tbsp 2 breadcrumbs

• 2 tbsp 2 olive oil

• salt & pepper to taste

Directions

• Prep your ingredients. Heat oven to 400 degrees Fahrenheit.
• Mix. Make your herb mix: Take your peeled garlic, thyme and rosemary and mince it finely in a food processor. Add your breadcrumbs and parmesan cheese. Set aside.
• Sear your lamb. Heat your oil in a cast-iron pan. Let heat until just before smoke point. Salt and pepper your lamb generously on every side. Add your lamb fat side down and let sear for about two minutes. Flip and sear on the opposite side. Sear the ends as well. Take off heat.
• Coat the lamb. Bring your lamb back to a clean cutting board and brush generously with the whole-grain mustard. Roll the lamb in herb mix and shake off excess.
• Bake. Place lamb in oven and bake for about 20 minutes or until internal temperature reaches 130-140 for medium-rare or 145 for medium-well. Expect the internal temperature to rise about 5 degrees after pulling it from the oven.
• Rest. Let the lamb rest for at least 5 minutes before carving.

Did you make this herb-crusted rack of lamb recipe? Tell me how it turned out in the comments below.