Save to Pinterest Prepare a rack of lamb by searing it until golden, then press a fresh herb and breadcrumb mixture onto the lamb’s surface. Roast in a hot oven until the meat reaches a perfect medium-rare finish. Allow it to rest before slicing to retain juices. This method combines aromatic herbs, Parmesan, and lemon zest in the crust for layers of vibrant flavor that enhance the natural lamb taste.
The first time I made rack of lamb, I was hosting what I jokingly called "adult dinner" for my husband's birthday. I'd been too intimidated to try it before, convinced it was restaurant food only. But there's something incredibly satisfying about serving that dramatic, crust-topped rack to the table and watching everyone lean in.
Last Christmas, my sister asked for the recipe after taking one bite, and I had to admit it was easier than her weeknight stir-fry. We ended up making three racks that night between the six of us, nobody wanting to stop at that first perfect slice.
Ingredients
- Lamb rack (8 ribs, about 800 g), frenched: Having your butcher French the bones makes such a difference for presentation, and it helps the fat render evenly during cooking
- Olive oil (1 tbsp plus 2 tbsp): Use the first tablespoon for searing, the second goes into your herb crust to bind everything together
- Salt and freshly ground black pepper: Be generous with the seasoning, lamb can handle it and the crust needs that foundation
- Fresh white breadcrumbs (80 g): I pulse day-old bread in the food processor, they toast up better than store-bought
- Fresh parsley (2 tbsp), rosemary (1 tbsp), and thyme (1 tbsp): The combination of these three herbs is classic, but the key is chopping them finely so they distribute evenly
- Garlic (2 cloves), minced: Mince it small so no one gets an intense raw garlic bite in the crust
- Dijon mustard (2 tsp): This is the secret glue that helps your herb crust actually stick to the meat during roasting
- Parmesan cheese (2 tbsp, grated): Adds a savory depth and helps the crust get golden and crispy
- Lemon zest (1 lemon): Brightens everything and cuts through the richness of the lamb
Instructions
- Preheat and prep the oven:
- Get your oven to 200°C (400°F) while you gather everything, and have your meat thermometer ready
- Season and sear the lamb:
- Pat the rack completely dry, rub with 1 tablespoon olive oil and season generously, then sear fat-side down in a hot ovenproof skillet for 2 to 3 minutes until golden
- Sear the remaining sides:
- Turn the lamb and sear each other side for 1 to 2 minutes, building that flavorful crust on all surfaces
- Make the herb crumb mixture:
- Combine breadcrumbs, parsley, rosemary, thyme, garlic, Parmesan, lemon zest, and 2 tablespoons olive oil until the mixture feels evenly moistened
- Apply the mustard and crust:
- Brush the seared lamb with Dijon mustard, then press the herb crumb mixture firmly onto the fat side, really pressing to help it adhere
- Roast to medium-rare:
- Cook in the skillet or on a baking sheet for 15 to 20 minutes until it reaches 57°C (135°F) internal temperature
- Rest before carving:
- Tent loosely with foil and let rest for 10 minutes, this step is non-negotiable for juicy meat
- Slice and serve:
- Cut between the bones and serve immediately while that crust is still wonderfully crisp
Save to Pinterest My friend Sarah, who swore she hated lamb, tried this at my dinner party and went back for seconds. The crust really does transform it from something intimidating into something approachable and craveable.
Getting That Perfect Crust
The trick is pressing the herb mixture firmly onto the mustard-coated fat side. I use the back of a spoon to really compact it, which helps it form a solid crust instead of falling off during roasting.
Doneness and Thermometers
Lamb continues cooking as it rests, so pulling it at 57°C (135°F) gives you perfect medium-rare after that crucial 10-minute rest period. I've learned the hard way that guessing leads to overcooked meat, and there's nothing sadder than an expensive rack of lamb cooked past medium.
Serving Suggestions
This lamb deserves sides that can stand up to its richness. I usually pair it with roasted baby potatoes and something green like haricots verts or asparagus.
- A simple red wine reduction made in the same pan ties everything together beautifully
- Roasted root vegetables with rosemary echo the flavors in the crust
- A crisp arugula salad with lemon vinaigrette cuts through the richness
Save to Pinterest There's something about serving a perfectly cooked rack of lamb that makes any dinner feel special, even on a random Tuesday. Maybe it's the ritual of carving it at the table, watching everyone's faces light up as you slice through that herb crust.
Common Questions
- → What herbs are used in the crumb crust?
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Fresh parsley, rosemary, and thyme are finely chopped and combined with breadcrumbs, Parmesan, and lemon zest to create the fragrant crust.
- → How do I achieve a medium-rare finish?
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Roast the lamb rack at 200°C (400°F) for 15–20 minutes until the internal temperature reaches about 57°C (135°F), then let it rest.
- → Can I prepare the crumb mixture ahead of time?
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Yes, you can mix the herb crumb crust ingredients in advance and store them in the fridge until ready to use.
- → What can I use instead of regular breadcrumbs?
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For gluten-free options, substitute with gluten-free breadcrumbs without affecting the flavor or texture significantly.
- → Why rest the lamb after roasting?
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Resting allows the juices to redistribute throughout the meat, ensuring a moist and tender eating experience.
