Roasted Lamb Herb Crust (Printable Version)

A juicy lamb rack with a flavorful herb crumb crust, roasted to tender perfection.

# What You Need:

→ Lamb

01 - 1 rack of lamb (8 ribs, approximately 1.75 pounds), frenched
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Herb Crumb Crust

04 - 2.8 ounces fresh white breadcrumbs
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh rosemary, finely chopped
07 - 1 tablespoon fresh thyme leaves
08 - 2 cloves garlic, minced
09 - 2 teaspoons Dijon mustard
10 - 2 tablespoons grated Parmesan cheese
11 - 2 tablespoons olive oil
12 - Zest of 1 lemon

# How to Make It:

01 - Preheat oven to 400°F.
02 - Pat the lamb rack dry with paper towels. Rub all over with 1 tablespoon olive oil, then season generously with salt and pepper.
03 - Heat a large ovenproof skillet over medium-high heat. Sear the lamb rack fat side down for 2–3 minutes until well browned. Turn and sear the remaining sides for 1–2 minutes each. Remove from heat.
04 - In a mixing bowl, combine breadcrumbs, parsley, rosemary, thyme, garlic, Parmesan, lemon zest, and 2 tablespoons olive oil. Mix until the crumbs are evenly moistened.
05 - Brush the seared lamb with Dijon mustard, covering the fat side evenly.
06 - Press the herb crumb mixture firmly onto the mustard-coated fat side of the rack, ensuring an even layer.
07 - Place lamb in the skillet or transfer to a baking tray. Roast in the preheated oven for 15–20 minutes for medium-rare (internal temperature of 135°F).
08 - Remove from oven and tent loosely with aluminum foil. Let rest for 10 minutes to allow juices to redistribute. Slice between the bones and serve immediately.

# Expert Advice:

01 -
  • The herb crust creates this incredible crispy contrast against the tender lamb inside
  • It looks like something from a high-end restaurant but comes together in under an hour
  • Leftovers, if you somehow have any, make the most luxurious next-day sandwiches
02 -
  • Invest in a good meat thermometer because overcooked lamb is a tragedy you cannot undo
  • The crust will burn if your oven runs hot, so check at the 12 minute mark
  • Resting is not optional, it lets the juices redistribute so every bite stays succulent
03 -
  • Room temperature lamb sears more evenly, so take it out 30 minutes before cooking
  • If the crust browns too quickly, tent loosely with foil for the last few minutes

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