Roasted Lamb Herb Crust (Printable Version)
Juicy lamb rack topped with a fragrant herb crust, perfectly seared and roasted for a flavorful main.
# What You Need:
→ Lamb
01 - 1 (8-bone) rack of lamb, frenched (1.5–2 lbs)
→ Herb Crust
02 - 2 tablespoons fresh rosemary, finely chopped
03 - 2 tablespoons fresh parsley, finely chopped
04 - 1 tablespoon fresh thyme leaves, chopped
05 - 3 cloves garlic, minced
06 - 1 tablespoon Dijon mustard
07 - 2 teaspoons olive oil
08 - 1/2 cup gluten-free breadcrumbs
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper
→ For Searing and Roasting
11 - 2 tablespoons olive oil
12 - Freshly ground black pepper, to taste
# How to Make It:
01 - Preheat your oven to 400°F (200°C).
02 - Pat the lamb rack dry and season all over with salt and black pepper.
03 - Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Sear the lamb rack, fat side down, for 2–3 minutes until browned. Flip and sear the other side for 2 minutes. Remove from heat and set aside.
04 - In a small bowl, mix together rosemary, parsley, thyme, garlic, Dijon mustard, olive oil, breadcrumbs, salt, and pepper to form a paste.
05 - Brush the top and sides of the lamb rack with the herb paste, pressing gently to adhere.
06 - Place the skillet with the lamb in the oven (or transfer to a roasting pan if needed). Roast for 15–20 minutes for medium-rare (internal temp 130°F/54°C), or longer if desired.
07 - Remove from the oven, cover loosely with foil, and let rest for 10 minutes before slicing into individual chops. Serve immediately.
# Expert Advice:
01 -
- The herb crust transforms simple lamb into something that looks like you spent all day cooking, but it comes together in under an hour
- That sear-then-roast technique creates the perfect medium-rare edge-to-edge cooking that restaurant kitchens know well
02 -
- Letting the meat come to room temperature for 30 minutes before cooking ensures even cooking from edge to center
- A digital thermometer is your best friend here, pull at 130°F for perfect medium-rare every time
03 -
- Bring your lamb to room temperature before cooking for the most even results
- Pat the meat thoroughly dry before sear, this is what creates that restaurant-quality crust