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Herb-Crusted Roasted Rack of Lamb Recipe

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4.3 from 7 reviews

This Roasted Rack of Lamb recipe features a tender and juicy rack of lamb topped with a flavorful herby bread crumb crust. Perfect for special occasions, the lamb is first seared for a caramelized exterior then oven-roasted to medium perfect, creating a deliciously savory and elegant main dish.

Ingredients

Crust Ingredients

  • ½ cup fresh bread crumbs
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil

Lamb and Seasoning

  • 1 (7 bone) rack of lamb, trimmed and frenched
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard

Instructions

  1. Prepare Oven and Ingredients: Gather all ingredients and preheat the oven to 450 degrees F (230 degrees C). Position the oven rack in the center of the oven for even roasting.
  2. Make Herb Crust: In a small bowl, combine bread crumbs, minced garlic, chopped rosemary, 1 teaspoon salt, and ¼ teaspoon black pepper. Stir in 2 tablespoons olive oil to moisten the mixture, then set aside.
  3. Season the Lamb: Season the entire rack of lamb evenly with 1 teaspoon salt and 1 teaspoon black pepper.
  4. Sear the Lamb: Heat 2 tablespoons of olive oil in a large heavy oven-proof skillet over high heat. Once hot, add the rack and sear on all sides for about 1 to 2 minutes until nicely browned. Remove from heat and set aside briefly.
  5. Apply Mustard and Crust: Brush the entire rack evenly with Dijon mustard. Roll the lamb in the prepared bread crumb mixture to coat thoroughly. Cover the exposed ends of the bones with foil to prevent burning during roasting.
  6. Roast the Lamb: Place the crusted rack bone-side down back into the same skillet. Roast in the preheated oven for 12 to 18 minutes for medium rare, or until an instant-read thermometer inserted in the thickest part reads at least 130 degrees F (54 degrees C). Adjust cooking time if you prefer lamb more or less done.
  7. Rest before Serving: Remove lamb from the oven and transfer to a cutting board. Tent loosely with aluminum foil and let it rest for 5 to 7 minutes to allow juices to redistribute.
  8. Carve and Serve: Carve the rack between the ribs into individual chops and serve warm.

Notes

  • Resting the lamb after roasting ensures juicier meat when carved.
  • Covering the bone ends with foil prevents them from burning in the oven.
  • Use a meat thermometer for accurate doneness and avoid overcooking.
  • This recipe works well for special occasions and serves 4 people.

Find it online: https://cookedbygrace.com/herb-crusted-roasted-rack-of-lamb-recipe/