Herb Crusted Rack Lamb (Print View)

Tender rack of lamb with mustard-herb crust, oven-roasted for an elegant main course.

# Ingredient List:

→ Lamb

01 - 1 rack of lamb (about 8 ribs, 1.5–2 lbs)
02 - 1 teaspoon salt
03 - ½ teaspoon freshly ground black pepper

→ Herb Crust

04 - 2 tablespoons Dijon mustard
05 - 2 tablespoons olive oil
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh rosemary, finely chopped
08 - 2 tablespoons fresh parsley, finely chopped
09 - 1 tablespoon fresh thyme, finely chopped
10 - Zest of 1 lemon

→ Optional Garnish

11 - Lemon wedges
12 - Additional chopped herbs

# How to Make:

01 - Set the oven to 400°F to prepare for roasting.
02 - Pat the rack of lamb dry, then season evenly with salt and freshly ground black pepper.
03 - Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Sear the lamb fat side down for 2–3 minutes until browned, then flip and sear the opposite side for 1–2 minutes. Remove from heat.
04 - Combine Dijon mustard, remaining olive oil, minced garlic, rosemary, parsley, thyme, and lemon zest in a small bowl to form the herb crust.
05 - Brush the mustard-herb mixture thoroughly over the seared lamb, pressing gently to adhere.
06 - Place the skillet in the oven and roast the lamb for 15–20 minutes for medium-rare (internal temperature 130–135°F), or adjust time to preferred doneness.
07 - Remove lamb from oven, tent with foil, and let rest for 10 minutes before slicing into chops.
08 - Optional: Garnish with lemon wedges and additional chopped herbs prior to serving.

# Expert Advice:

01 -
  • A showstopper main course that feels fancy but takes less than an hour from start to table.
  • The mustard keeps the lamb impossibly juicy while the fresh herbs add brightness that cuts through the richness.
  • Looks like you spent all day cooking, tastes like you know what you're doing, but honestly takes maybe twenty minutes of actual work.
02 -
  • Don't skip the searing step—that's where the flavor happens, and the crust won't stick to lamb that hasn't been properly browned.
  • A meat thermometer is your best friend here; lamb can go from perfect to overcooked in two minutes, and medium-rare is where it sings.
  • Resting the lamb isn't optional—it redistributes the juices and makes the difference between a dry chop and one that's impossibly tender.
03 -
  • Bring the lamb to room temperature for 15 minutes before searing—it cooks more evenly and the crust browns better.
  • If you want a crispier crust, sprinkle a little gluten-free panko or finely crushed nuts over the herb mixture right before it goes into the oven.
  • Save any pan drippings for a quick sauce: deglaze with red wine or stock, let it reduce, and drizzle over the plated chops.

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