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This delicious garlic and herb-crusted rack of lamb is tender, juicy, and flavourful. It is surprisingly quick and easy to make at home in about 30 minutes. | aheadofthyme.com

Herb-Crusted Rack of Lamb


  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 35 minutes
  • Yield: 4 servings (2 chops per serving)

Description

This delicious garlic and herb-crusted rack of lamb is tender, juicy, and flavourful. It is surprisingly quick and easy to make at home in about 30 minutes.


Ingredients

  • 1 rack of lamb (about 1-1.5 lbs.), trimmed and frenched
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil

For the herb crust:

  • 1/2 cup panko breadcrumbs
  • 1/4 cup  parsley, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon garlicminced
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons Dijon mustard

Instructions

  1. Preheat oven to 400°F. Remove the lamb from the refrigerator and let it sit for 20-30 minutes to allow it to come to room temperature.
  2. Sear the lamb: 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.
  3. 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.
  4. 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.
  5. 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 for 25-30 minutes until the internal temperature reaches 135F for medium rare or 140F for medium. Check for doneness by inserting a meat thermometer into the thickest part of the meat.
  6. 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.
  7. Serve. Slice and serve.

Notes

Bring the lamb to room temperature first: 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.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Lamb
  • Method: Roasted
  • Cuisine: American

Keywords: herb-crusted rack of lamb, rack of lamb with herb crust, rack of lamb with garlic and parsley crust, crusted rack of lamb,