Herb Crusted Rack of Lamb
Whenever I’d go to a more upscale restaurant, lamb was my go-to on the menu. It was something that I couldn’t (or at least wouldn’t) attempt to make at home. After some experimentation, I’ve come to realize that it’s easier than I thought to make a restaurant quality lamb dish at home. So here we are to enjoy our very own easy herb crusted rack of Lamb
Lamb is naturally an extremely tender and flavorful meat so a little seasoning can go a long way. There are few cuts of meat that deserve to be considered royalty. The rack of lamb is certainly a spectacle to behold on any dinner table. It’s also surprisingly easy to make.
Purchasing your lamb
The grocery store! My go to is Sam’s Club – it’s always available and it’s affordable. If you have a local butcher and can order lamb then by all means go for it. However, a butcher can be nearly double the cost.
Choosing the right lamb
Although I’ve never met a rack of lamb that I didn’t like, fresh lamb should be rosy pink in color and have fine grains with very white fat. If the meat is darker, it is most likely older and will be a little tougher. If you are purchasing from the refrigerated section look for the furthest expiration date to get a fresher product. The rack of lamb is very light in flavor and lends itself to more delicate seasonings and sauces. It is the more expensive cut of lamb and can be the most presentable in the shape of a crown or individually sliced as seen here.
Trimming your lamb
The first step is to rinse off your lamb from any bone fragments that may be left over from the factory and cutting process. After you have rinsed it’s time to grab your knife and get to work.
How to french a rack of lamb
If you purchase lamb with the fat attached, you’ll want to french the rack which means to remove about 1-2” of fat. It creates a more visually appealing rack. I’ve included a video below to help you french your lamb.
If your feeling adventurous you can also create a crown of lamb by making small slits in the meat section and truss in a circle before roasting.
How to cook lamb
First and foremost lamb is served best rare or medium rare. However an outside sear guarantees that you can achieve maximum flavor. Sear for max flavor. Searing is key to get the best flavor on your lamb. Regardless of the type of meat, give it a few minutes to come to room temperature before searing. This will help the caramelization process because the heat won’t allow the meat to sear without cooking.
Using a heavy skillet heat 2 tablespoons of oil on high. Once the oil begins to shine it’s time to put your lamb in with the meat side facing up. Turn it about every two minutes until the exterior has caramelized.
Roast your rack of lamb at 350° for 25 minutes, or until the internal temperature reaches 120-125 F for rare, 130-135 F for medium rare or 150 for well done
Allow for meat to rest for 10 minutes so that it can reabsorb and redistribute the juices. For your final steps before serving add a layer of Dijon mustard and roll into the crust mixture just before slicing to serve.
Now you are armed with this quick and easy two step herb crusted rack of lamb recipe to wow your friends and family. Pair this with mashed potatoes or risotto and a green veggie for a complete meal in no time. If you liked this recipe please subscribe and comment with any questions or feedback.
Roasted Rack of Lamb
- Heavy Duty Skillet for searing
- 1 rack of lamb 8 bones
- 4 tablespoons Dijon mustard
- ¾ cup panko bread crumbs
- 1 tablespoon rosemary minced fresh
- 1 tablespoon parsley minced fresh
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon olive oil
- ¼ cup grated parmesan cheese
- Preheat oven to 350°
- Combine breadcrumbs, rosemary, parsley, garlic, salt, pepper, olive oil and parmesan cheese on to baking sheet and mix well
- Spread evenly
- Bake in the oven for 5-10 minutes until the breadcrumbs turn golden brown mixing half stirring half way through
- Set out lamb and allow it to warm up. This will help to form a crust. The darker you can get the exterior the more flavor.
- Heat a heavy duty skillet on high with 2 tbsp oil
- Sear your lamb and while it is hot coat the back with a layer of dijon mustard
- Roast on 350° for 25 minutes until the internal temperature reaches 120-125° F for rare,130-135° F for medium rare or 150° for well done
- Allow meat to rest for 10 minutes before cutting
- Lay dijon coated side of rack of lamb into herb and breadcrumb mixture