Herb crusted rack of lamb is the dinner that steals the show. Tender, juicy lamb. Fragrant herb and garlic crust. Roasted to perfection. Looks like a restaurant centerpiece. 30 minutes. Holiday dinner hero.
Serves 4-6.
Step-by-Step Instructions
Preheat & Prep
Preheat oven to 400°F (200°C). Line a baking sheet with foil. Place a wire rack on top.
Season lamb rack with salt and pepper. If needed, trim excess fat and French the bones (scrape clean).
Sear Lamb
Heat olive oil in a large skillet over medium-high heat. Sear lamb on all sides until browned (4-5 minutes total). Transfer to wire rack.
Make Herb Crust
In a bowl, mix breadcrumbs, Parmesan, garlic, rosemary, thyme, parsley, salt, and pepper.
Coat & Roast
Brush lamb with Dijon mustard. Press herb mixture onto the meat side. Place on wire rack.
Roast 15-20 minutes until internal temp reaches 130°F (55°C) for medium-rare. (135°F / 57°C for medium.)
Serve
Rest 10 minutes. Slice between bones. Garnish with fresh herbs. Elegant. Impressive. Done.
Summary
Prep Time: 15 min | Cook Time: 20 min | Total: 35 min
Yield: 4-6 servings | Difficulty: Medium
Storage Notes
Fridge: 3 days. Reheat in oven at 325°F for 8-10 minutes covered with foil (keeps moist). Avoid microwave — lamb dries out. Great for leftovers sliced over salads.
