Roasted Lamb with Herb Crust (Printable Version)

Tender lamb rack coated in a savory herb crust, roasted to juicy, flavorful finish.

# What You Need:

→ Lamb

01 - 1 (8-bone) rack of lamb, frenched (about 1.5-2 lbs)

→ Herb Crust

02 - 2 tablespoons fresh rosemary, finely chopped
03 - 2 tablespoons fresh parsley, finely chopped
04 - 1 tablespoon fresh thyme leaves, chopped
05 - 3 cloves garlic, minced
06 - 1 tablespoon Dijon mustard
07 - 2 teaspoons olive oil
08 - 1/2 cup gluten-free breadcrumbs (or regular, if not gluten-free)
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper

→ For Searing and Roasting

11 - 2 tablespoons olive oil
12 - Freshly ground black pepper, to taste

# How to Make It:

01 - Preheat your oven to 400°F.
02 - Pat the lamb rack dry and season all over with salt and black pepper.
03 - Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Sear the lamb rack, fat side down, for 2-3 minutes until browned. Flip and sear the other side for 2 minutes. Remove from heat and set aside.
04 - In a small bowl, mix together rosemary, parsley, thyme, garlic, Dijon mustard, olive oil, breadcrumbs, salt, and pepper to form a paste.
05 - Brush the top and sides of the lamb rack with the herb paste, pressing gently to adhere.
06 - Place the skillet with the lamb in the oven (or transfer to a roasting pan if needed). Roast for 15-20 minutes for medium-rare (internal temp 130°F), or longer if desired.
07 - Remove from the oven, cover loosely with foil, and let rest for 10 minutes before slicing into individual chops.
08 - Serve immediately.

# Expert Advice:

01 -
  • The herb crust creates this incredible aromatic crunch that makes every bite feel special
  • It cooks in under 30 minutes but looks like you spent all day planning it
02 -
  • Use an instant read thermometer, overcooked lamb is a tragedy you cannot undo
  • The crust will burn if you leave it in too long, trust the temperature not your eyes
03 -
  • Tie the rack between the bones with kitchen twine if it seems loose, this helps it hold its shape
  • Let the lamb rest on a cutting board, not a plate, so air can circulate underneath

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