Roasted Lamb Herb Crust (Printable Version)

Tender lamb rack coated in a fragrant herb and breadcrumb crust, roasted for rich flavors.

# What You Need:

→ Lamb

01 - 1 rack of lamb (8 ribs, about 2.5 lbs), Frenched
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Herb Crumb Crust

04 - 1 cup fresh breadcrumbs (preferably from day-old sourdough or baguette)
05 - 2 tablespoons finely chopped fresh parsley
06 - 2 tablespoons finely chopped fresh rosemary
07 - 2 tablespoons finely chopped fresh thyme
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
13 - Salt and pepper, to taste

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Pat the lamb rack dry and trim excess fat if needed. Season all sides generously with salt and pepper.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the lamb rack, fat side down first, until browned on all sides (about 2-3 minutes per side). Remove from heat and let cool slightly.
04 - In a medium bowl, combine breadcrumbs, parsley, rosemary, thyme, garlic, Parmesan, lemon zest, a pinch of salt and pepper, and 2 tablespoons olive oil. Mix well to evenly moisten the crumbs.
05 - Brush the cooled lamb rack with Dijon mustard on the meaty side.
06 - Press the herb breadcrumb mixture firmly onto the mustard-coated side of the lamb to create an even crust.
07 - Place the lamb rack, crust side up, on the prepared baking sheet. Roast in the preheated oven for 18-22 minutes for medium-rare (internal temperature should reach 135°F), or longer for desired doneness.
08 - Remove from oven, tent with foil, and rest for 10 minutes before slicing into individual chops.
09 - Serve immediately, garnished with extra herbs if desired.

# Expert Advice:

01 -
  • The herb crust creates this incredible contrast between the tender meat and crunchy top
  • It looks impressive but comes together faster than you would expect
  • The mustard layer underneath keeps everything juicy while adding just the right tang
02 -
  • Overcooking happens fast, so invest in a good meat thermometer and pull the lamb when it hits 57°C (135°F)
  • Resting is not optional, the juices need time to settle or they will run all over your cutting board
  • The searing step might feel fussy but it creates flavor that oven-roasting alone cannot achieve
03 -
  • Ask your butcher to trim the fat cap to about ¼ inch so it renders without being overwhelming
  • Make the crust mixture ahead and keep it in the fridge, then just press it on when you are ready to cook

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