If you’ve ever wanted to impress your guests without spending all day in the kitchen, this herb-crusted rack of lamb is your new secret weapon. It’s elegant, packed with flavor, and surprisingly simple—I promise! Let’s turn your dinner table into a cozy little gourmet bistro tonight.
Why You’ll Love This Recipe
I first made this for a date night at home after a whirlwind week, and it immediately became a household favorite. It’s a go-to celebration dish in our family—without requiring a culinary degree (though my chef tricks definitely help!).
- Simple steps, but stunning presentation
- Perfectly tender lamb with a crisp, herby crust
- Great for dinner parties or cozy Sunday dinners
- Oven-to-table in under an hour
- Works beautifully with pantry herbs and fresh too
Ingredients Breakdown
Essentials
- 2 racks of lamb (about 1½ to 2 lbs each), frenched
- 2 tablespoons Dijon mustard
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- ½ cup breadcrumbs (panko works best)
- Salt and freshly cracked black pepper
Pro Tips
- No fresh herbs? Use 1 teaspoon dried rosemary and 1 teaspoon dried thyme instead.
- Lamb should be room temp before searing—pull it out 30 minutes early.
- Use a meat thermometer to avoid overcooking—medium-rare is 130–135°F.
- Panko = extra crispy crust. Don’t substitute with regular breadcrumbs if texture matters to you.
Step-by-Step Instructions
- Preheat your oven to 450°F (230°C). Line a baking sheet with foil or parchment paper and set aside.
- Season the lamb racks with salt and pepper all over. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Sear the lamb for 2–3 minutes per side until golden brown. Set aside to cool slightly.
- In a small bowl, mix together the remaining olive oil, garlic, rosemary, thyme, and breadcrumbs. Stir until the mixture resembles damp sand.
- Brush the Dijon mustard evenly over the top and sides of the lamb.
- Press the herb and breadcrumb mixture onto the mustard-coated lamb, making sure it sticks well.
- Place lamb racks bone-side down on the prepared baking sheet. Roast in the oven for 20–25 minutes, or until internal temperature reaches your desired doneness (130°F for medium-rare).
- Remove from the oven and let rest for 10 minutes to seal in juices.
- Slice between the bones into individual chops and serve warm.
Chef’s Tips and Tricks
- Always let the lamb rest after cooking—it helps keep it juicy.
- Use a probe thermometer if you have one. Precision means perfection here!
- Make the herb crust ahead of time to reduce prep-day stress.
- Frenching the bones gives a beautiful presentation, but your butcher can do this for you too.
Recipe Variations and Serving Suggestions
- Swap the Dijon for whole grain mustard for added texture and tang.
- Add a tablespoon of grated parmesan to the breadcrumb mixture for an extra layer of flavor.
- Serve alongside roasted fingerling potatoes or a creamy cauliflower purée for an elegant plate.
- Pair with a bold red wine—Cabernet Sauvignon or Syrah is perfect.
FAQs
Can I make this ahead of time?
You can sear the lamb and prep the crust mixture a few hours in advance. Keep them separate and refrigerate. Assemble just before roasting.
What does “frenched” mean?
“Frenched” refers to cleaning the bones of the rack so they’re exposed for a more elegant look. Your butcher can do this for you if you’re short on time or knives!
How can I tell the lamb is done without a thermometer?
The meat should feel slightly firm with a bit of give for medium-rare. That said, I always recommend a thermometer for best results.
Recipe Card
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
- 2 racks of lamb, frenched
- 2 tablespoons Dijon mustard
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- ½ cup panko breadcrumbs
- Salt and black pepper to taste
Instructions:
- Preheat oven to 450°F. Line a baking sheet with foil or parchment.
- Season lamb racks, then sear in hot oil until browned on all sides.
- Mix garlic, herbs, olive oil, and breadcrumbs.
- Brush lamb with Dijon, press herb mixture on top.
- Roast bone-side down for 20–25 minutes to preferred doneness.
- Rest for 10 minutes, slice, and serve!
Nutrition: 450 calories per serving
Did you try this herb-crusted rack of lamb? Let me know how it turned out in the comments below—or tag me on Instagram @thekitchensaid so I can see your beautiful plate! Sharing is caring, so feel free to pass this recipe on to your favorite foodie friend.