Few things feel as special as a beautifully cooked rack of lamb. With a crisp herb crust and a juicy, tender interior, this dish is all about bringing restaurant-quality flavors to your table—without the stress. Whether you’re hosting a dinner party or just treating yourself to something a little extra, this recipe is your new go-to for a showstopping yet incredibly simple main dish.
If you’re looking for a dazzling but effortless dinner, this herb-crusted rack of lamb has your name all over it!
Why You’ll Love This Recipe
- So much flavor: A garlicky, herby crust adds depth and richness to every bite.
- Easy yet sophisticated: It looks like a fine dining dish but comes together with minimal effort.
- Perfect for special occasions: Whether it’s a holiday or a date night, this lamb will impress.
- Crispy on the outside, tender inside: Thanks to a quick sear and a perfect oven finish.
Ingredients Breakdown
Essentials
- Rack of lamb: Look for frenched racks (bones cleaned), about 1.5–2 lbs.
- Dijon mustard: Acts as a binder for the crust and adds a subtle tang.
- Fresh herbs (rosemary & thyme): These give an aromatic, earthy flavor. Fresh is best, but dried works in a pinch.
- Garlic: Essential for a punch of savory goodness.
- Breadcrumbs: Panko or homemade for an extra crispy crust.
- Olive oil: Helps the crust brown beautifully.
- Salt & pepper: Simple but important for seasoning.
Pro Tips
- If you don’t have dijon mustard, a mix of mayo and a little yellow mustard works in a pinch.
- No breadcrumbs? Crushed nuts (like pistachios or almonds) make an amazing alternative.
Step-by-Step Instructions
1. Prep the Lamb
Let the lamb sit at room temperature for about 30 minutes. This helps it cook more evenly.
2. Sear for a Flavorful Crust
Preheat your oven to 400°F (200°C). Heat a large skillet over medium-high heat and sear the rack of lamb (fat side down) in a bit of olive oil until golden brown, about 2–3 minutes per side. Set aside.
3. Make the Herb Crust
In a bowl, mix together the breadcrumbs, minced garlic, chopped herbs, salt, and pepper. Stir in olive oil until it resembles wet sand.
4. Coat the Lamb
Brush the lamb with dijon mustard, then press the herb mixture onto the surface, ensuring an even coating.
5. Roast to Perfection
Place the rack of lamb on a lined baking sheet and roast for 18–22 minutes, or until an internal temperature of 125°F (medium-rare) or 135°F (medium) is reached.
6. Rest & Serve
Let the lamb rest for 10 minutes before slicing. This keeps it juicy! Slice between the bones and serve warm.
Chef’s Tips and Tricks
- Don’t skip the sear: It locks in juices and builds flavor.
- Use a meat thermometer: Lamb goes from perfect to overcooked quickly, so check for doneness!
- Resting is key: If you slice too early, the juices will run out, leaving the meat dry.
Recipe Variations and Serving Suggestions
Variations
- Nutty Crust: Swap breadcrumbs for finely chopped pistachios or almonds for added crunch.
- Spicy Kick: Add a pinch of crushed red pepper flakes to the herb mix for a little heat.
- Honey Glaze: Mix in a little honey or balsamic with the dijon for a touch of sweetness.
What to Serve With It
- Side ideas: Roasted potatoes, creamy mashed cauliflower, or a fresh arugula salad.
- Wine pairing: A bold red like Cabernet Sauvignon or Syrah complements the lamb beautifully.
FAQs
Can I prepare this ahead of time?
Yes! You can sear the lamb and prep the herb crust a few hours ahead, then simply roast before serving.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a low oven to keep it juicy.
Can I freeze cooked rack of lamb?
It’s best enjoyed fresh, but you can freeze slices and reheat slowly in the oven.
Printable Recipe
Herb-Crusted Rack of Lamb
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Servings: 4
Ingredients:
- 1 rack of lamb (1.5–2 lbs), frenched
- 2 tbsp olive oil
- 2 tbsp dijon mustard
- 1 cup panko breadcrumbs
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp salt
- ½ tsp black pepper
Instructions:
- Preheat oven to 400°F (200°C).
- Season lamb with salt and pepper. Sear in a hot skillet with olive oil until browned.
- Combine breadcrumbs, garlic, herbs, salt, and pepper in a bowl. Stir in olive oil.
- Brush lamb with dijon mustard, then press on the herb mixture to coat.
- Roast for 18–22 minutes, or until the internal temperature reaches 125°F (medium-rare).
- Let rest for 10 minutes before slicing and serving.
Enjoy your perfectly crusted, juicy rack of lamb! If you try this recipe, let me know in the comments or tag your dish with #TheKitchensAid on Instagram. Can’t wait to see your delicious creations!