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Herb-Crusted Rack of Lamb

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An elegant yet easy-to-make herb-crusted rack of lamb recipe perfect for Easter dinner or special occasions, featuring a crispy herb and breadcrumb crust that locks in juicy, tender meat.

Ingredients

Scale
  • 1 rack of lamb (about 1.5 to 2 pounds / 700-900g), Frenched if possible
  • 2 tablespoons (30ml) olive oil, extra virgin
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons (30g) Dijon mustard
  • ½ cup (50g) breadcrumbs, preferably panko
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 teaspoon lemon zest
  • Optional: 1 tablespoon fresh parsley, chopped

Instructions

  1. Preheat your oven to 425°F (220°C). Pat the rack of lamb dry with paper towels. Trim excess fat or silver skin if needed. Season generously with salt and pepper on all sides.
  2. In a bowl, combine chopped rosemary, thyme, garlic, breadcrumbs, salt, pepper, and optional lemon zest and parsley if using. Stir in olive oil and Dijon mustard until the mixture is evenly moistened and crumbly.
  3. Heat a tablespoon of olive oil in your skillet over medium-high heat until shimmering. Place the rack fat-side down and sear for 2-3 minutes until golden brown. Flip and sear the other side for 1-2 minutes.
  4. Remove the skillet from heat. Brush the Dijon mustard all over the lamb. Press the herb and breadcrumb mixture firmly onto the mustard-coated lamb, covering all exposed meat but not the bones.
  5. Transfer the skillet to the oven and roast for 15-20 minutes, depending on desired doneness. Use an instant-read thermometer to check for 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
  6. Remove the lamb from the oven and tent loosely with foil. Let it rest for 10 minutes to allow the juices to redistribute.
  7. Slice between the ribs into individual chops using a sharp knife. Serve immediately with your choice of sides.

Notes

Let the rack of lamb sit at room temperature for 30 minutes before cooking for even cooking. Use an instant-read thermometer to avoid overcooking. Rest the meat for 10 minutes after roasting to keep it juicy. For gluten-free, substitute breadcrumbs with almond flour or gluten-free panko. Optional additions include lemon zest and fresh parsley for brightness. Searing the lamb before roasting is essential for a crispy crust and juicy interior.

Nutrition

Keywords: rack of lamb, herb crust, Easter dinner, lamb recipe, easy lamb, roasted lamb, medium-rare lamb

Find it online: https://daintydine.com/herb-crusted-rack-of-lamb-recipe-easy-perfect-easter-dinner-idea-guests-will-love/