Roasted Lamb Herb Crust (Printable Version)
Tender lamb rack with a fragrant herb breadcrumb crust, perfect for an elegant main course.
# What You Need:
→ Lamb
01 - 1 rack of lamb (8 ribs, about 2.5 lbs), Frenched
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste
→ Herb Crumb Crust
04 - 1 cup fresh breadcrumbs (preferably from day-old sourdough or baguette)
05 - 2 tbsp finely chopped fresh parsley
06 - 2 tbsp finely chopped fresh rosemary
07 - 2 tbsp finely chopped fresh thyme
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
13 - Salt and pepper, to taste
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Pat the lamb rack dry and trim excess fat if needed. Season all sides generously with salt and pepper.
03 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the lamb rack, fat side down first, until browned on all sides (about 2-3 minutes per side). Remove from heat and let cool slightly.
04 - In a medium bowl, combine breadcrumbs, parsley, rosemary, thyme, garlic, Parmesan, lemon zest, a pinch of salt and pepper, and 2 tbsp olive oil. Mix well to evenly moisten the crumbs.
05 - Brush the cooled lamb rack with Dijon mustard on the meaty side.
06 - Press the herb breadcrumb mixture firmly onto the mustard-coated side of the lamb to create an even crust.
07 - Place the lamb rack, crust side up, on the prepared baking sheet. Roast in the preheated oven for 18-22 minutes for medium-rare (internal temperature should reach 135°F), or longer for desired doneness.
08 - Remove from oven, tent with foil, and rest for 10 minutes before slicing into individual chops. Serve immediately, garnished with extra herbs if desired.
# Expert Advice:
01 -
- The breadcrumb crust creates this incredible textural contrast against the tender, juicy lamb that feels luxurious without being pretentious
- Most of the prep can be done ahead, so you're not frantically cooking while guests are already hungry
02 -
- I once skipped the searing step to save time and missed that gorgeous, caramelized exterior that gives the lamb its restaurant quality
- Using a meat thermometer completely changed my lamb game, no more guessing or cutting into the meat to check doneness
03 -
- Bring the lamb to room temperature for about 30 minutes before cooking for more even results
- The crust should feel firmly pressed on but not so thick that it falls off during roasting