Roasted Lamb Herb Crust (Printable Version)
Succulent lamb rack topped with a fragrant herb blend, oven-roasted for a tender, flavorful finish.
# What You Need:
→ Lamb
01 - 1 rack of lamb (8 ribs, about 1.5 lbs), frenched
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste
→ Herb Crust
04 - 1 cup fresh parsley leaves, finely chopped
05 - 2 tbsp fresh rosemary, finely chopped
06 - 2 tbsp fresh thyme leaves, finely chopped
07 - 3 cloves garlic, minced
08 - 2 tsp Dijon mustard
09 - 1/2 cup breadcrumbs
10 - 2 tbsp grated Parmesan cheese (optional)
11 - 2 tbsp olive oil
# How to Make It:
01 - Preheat oven to 400°F.
02 - Pat the lamb rack dry and season generously with salt and pepper.
03 - Heat 1 tbsp olive oil in a heavy, oven-safe skillet over medium-high heat. Sear the lamb rack for 2–3 minutes on each side until browned. Remove from heat and set aside.
04 - In a bowl, combine parsley, rosemary, thyme, garlic, breadcrumbs, Parmesan (if using), and 2 tbsp olive oil. Mix to form a moist crumb mixture.
05 - Brush the seared lamb rack with Dijon mustard on the meat side. Press the herb mixture evenly onto the mustard-coated surface to form a crust.
06 - Place the lamb rack, herb-crust side up, back in the skillet or on a baking sheet. Roast in the preheated oven for 15–18 minutes for medium-rare (internal temperature 130–135°F), or to your preferred doneness.
07 - Remove from oven, tent with foil, and let rest for 10 minutes.
08 - Slice into individual chops and serve immediately.
# Expert Advice:
01 -
- The herb crust creates this incredible fragrant blanket that keeps the lamb juicy while it roasts
- It looks like something from a fancy restaurant but comes together in under 45 minutes
02 -
- I once skipped the resting step because I was impatient and the meat was noticeably tougher. Lesson learned.
- Using a meat thermometer changed everything for me—guessing doneness on expensive cuts is too stressful.
03 -
- If you have time, marinate the lamb with garlic and herbs for a few hours before cooking
- Leftovers (if there are any) make incredible sandwiches the next day