This delicious herb-crusted rack of lamb is so tender, juicy, and succulent. It's full of flavour, coated in a breadcrumb crust packed with fresh parsley, garlic, and Dijon mustard. It is seared and then roasted in the oven until perfectly medium-rare (or longer). This showstopper dinner entree is surprisingly quick and easy to make at home in about 30 minutes.
This flavourful herb-crusted rack of lamb is perfect for a holiday dinner on Christmas or Easter, or for any night of the week (even busy weeknights!) because it is so easy to throw together. Complete the meal with a side of roasted garlic parmesan baby potatoes, creamy mashed potatoes, sautéed garlic mushrooms, or garlic and herb roasted carrots.
- rack of lamb - one single rack of lamb (with 8 ribs or chops), trimmed and frenched. Frenched or French trimmed means that the rib bones are exposed by cutting off the fat and meat that were covering them. You can buy rack of lambs that are already frenched at most grocery stores or you can ask a butcher to do it for you if buying it from a butcher shop.
- salt and pepper
- olive oil
- panko breadcrumbs
- parsley - you could also try other fresh herbs such as mint or rosemary.
- Dijon mustard - adds flavour and helps the breadcrumb mixture stick to the lamb.
How to Make the Best Herb-Crusted Rack of Lamb
- Sear the lamb: Remove the lamb from the refrigerator and let it sit for 20-30 minutes to allow it to come to room temperature. Pat dry the lamb completely with paper towel and season all sides generously with salt, pepper and olive oil. Heat a cast-iron skillet over medium high heat for 2 minutes. Sear all sides of the lamb until browned, about 3-4 minutes. Rest the lamb on a plate and tent with foil. Searing improves the flavour and texture.
- Prepare the crust: In a mixing bowl, whisk together breadcrumbs, parsley, olive oil, garlic, salt, and pepper, until smooth. You can also combine these ingredients in a food processor and pulse mixing until combined. Set mixture aside on a shallow plate.
- Coat the lamb: Generously brush lamb with mustard on all sides to coat. Dip the rack of lamb in the breadcrumb mixture to coat evenly.
- Roast the lamb: Place the lamb on the same cast-iron skillet or on a baking sheet lined with aluminum foil. Cover the tips of the rib bones with foil to prevent them from burning. Roast in a 400 F preheated oven for 25-30 minutes, until the internal temperature reaches 135 F for medium rare or 140 F for medium. Check for doneness by inserting a meat thermometer into the thickest part of the meat.
- Rest: Remove from oven and loosely cover the rack of lamb with foil. Let rest for 15 minutes. Resting helps the juices redistribute into the meat as the internal temperature continues to rise a bit while resting.
- Serve. Slice and serve.
Cooking Temperature for the Perfect Rack of Lamb
Using a meat thermometer is the best way to tell when the rack of lamb is done. Insert the meat thermometer into the thickest part of the meat (without touching the bone) to get a quick reading. Depending on how well you like your lamb, here is a useful temperature chart to refer to:
- Rare: Cook until the internal temperature reaches 120 F to 125 F . A rare, rack of lamb will be charred and brown on the outside but completely red in the inside. The meat is very soft.
- Medium-rare: Cook until the internal temperature reaches 130 F to 140 F. A medium rare rack of lamb is tender, soft, and moist with warm center and is bright pink inside.
- Medium: Cook until the internal temperature reaches 140 F to 145 F. A medium rack of lamb has a hot center and is light pink inside.
- Medium-well: Cook until the internal temperature reaches 145 F to 150 F. A medium-well rack of lamb is cooked fully through with barely any pink inside. It is more fleshy and resistant.
- Well-done: Cook until the internal temperature reaches 150 F to 160 F. A well-done rack of lamb is cooked fully through with no pink inside. It is more fleshy and resistant.
Tips for Making Rack of Lamb
- Allow time to bring lamb to room temperature: Remove the lamb from the refrigerator and let it sit for 20-30 minutes to allow it to come to room temperature. This will ensure that everything cooks evenly.
- Let the lamb rest: After the lamb is done, remove it from the oven and let it sit for 15 minutes. The lamb will continue to cook as it rests, about 5 degrees. I would suggest removing the lamb when it reaches 5 degrees lower that your desired level of doneness. For medium rare, remove the lamb at 135 F, for medium, remove the lamb at 145 F.
- How to store: Store leftovers in an airtight container for up to 3 to 4 days in the refrigerator.
- How to reheat: Reheat lamb in a preheated 350 F until warmed through, about 15 minutes.
More Lamb Recipes
- Easy Roast Lamb with Vegetables
- Air Fryer Lamb Chops with Dijon Garlic Marinade
- Garlic Rosemary Rack of Lamb
- Greek Lamb Souvlaki Skewers
- Slow Cooker Moroccan Lamb Stew
- Spicy Cumin Lamb Noodles
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