Herb-Crusted Rack of Lamb (Tender, Juicy & Elegant)

This Herb-Crusted Rack of Lamb is a show-stopping dish that’s tender, flavorful, and absolutely elegant. Perfect for holidays, dinner parties, or romantic dinners, it features juicy lamb coated in a fragrant mix of fresh herbs, garlic, and breadcrumbs, roasted until golden brown on the outside and perfectly pink inside. This tried-and-tested recipe ensures a restaurant-quality meal that’s both impressive and easy to make.

📋 Ingredients

2 racks of lamb (about 1½ to 2 lb each), trimmed (Frenched)
2 tablespoons olive oil
1½ teaspoons salt
1 teaspoon black pepper
4 cloves garlic, minced
2 tablespoons Dijon mustard
1 cup fresh breadcrumbs
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh thyme, finely chopped
2 tablespoons melted butter

🍽️ Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment paper.
Season the lamb: Pat the racks dry with paper towels. Rub olive oil, salt, and pepper all over the lamb.
Sear: In a large skillet over medium-high heat, sear the lamb for 1–2 minutes per side until golden brown. Remove and let cool slightly.
Prepare the herb crust: In a bowl, mix breadcrumbs, rosemary, parsley, thyme, minced garlic, melted butter, and a pinch of salt.
Brush with mustard: Brush Dijon mustard over the top and sides of the lamb.
Coat: Press the herb-breadcrumb mixture onto the mustard-coated surface.
Roast: Place the racks bone side down on the baking sheet. Roast for 20–25 minutes for medium-rare (internal temp 130–135°F / 55–57°C).
Rest: Remove from oven, tent loosely with foil, and let rest for 10 minutes before slicing into chops.