Roasted Lamb with Herb Crust (Printable Version)

Tender lamb coated with herb and breadcrumb crust, oven-roasted for a rich, flavorful main dish.

# What You Need:

→ Lamb

01 - 1 rack of lamb (8 ribs, about 1.75 lbs), frenched
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste

→ Herb Crumb Crust

04 - 1 cup fresh white breadcrumbs
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tbsp fresh rosemary, finely chopped
07 - 1 tbsp fresh thyme leaves
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

# How to Make It:

01 - Preheat oven to 400°F.
02 - Pat the lamb rack dry. Rub all over with 1 tbsp olive oil, salt, and pepper.
03 - Heat a large ovenproof skillet over medium-high heat. Sear the lamb rack, fat side down, for 2–3 minutes until browned. Turn and sear other sides for 1–2 minutes each. Remove from heat.
04 - In a bowl, combine breadcrumbs, parsley, rosemary, thyme, garlic, Parmesan, lemon zest, and 2 tbsp olive oil. Mix until the crumbs are evenly moistened.
05 - Brush the seared lamb with Dijon mustard.
06 - Press the herb crumb mixture firmly onto the fat side of the rack.
07 - Place lamb in the skillet or on a baking tray. Roast in the oven for 15–20 minutes for medium-rare (internal temperature of 135°F).
08 - Remove from oven, tent loosely with foil, and let rest for 10 minutes.
09 - Slice between the bones and serve.

# Expert Advice:

01 -
  • The herb crust creates this incredible fragrant crunch that makes each bite feel luxurious
  • It's deceptively simple, coming together in under an hour while looking like you spent all day
02 -
  • I once skipped the searing step to save time and the crust never got properly crispy, the sear creates the foundation
  • Using room temperature mustard helps it spread better and stick more evenly to the meat
03 -
  • Ask your butcher to French the rack for you, it saves time and looks restaurant-perfect
  • If your crust starts browning too quickly, tent loosely with foil for the last few minutes

Go Back