Herb Crusted Rack of Lamb

Transform your dinner into a restaurant-worthy experience with this showstopping herb crusted rack of lamb. The combination of fresh herbs, crispy panko, and perfectly cooked lamb will make you feel like a master chef in your own kitchen.

What makes this recipe truly special is the contrast between the crispy, aromatic herb crust and the juicy, tender meat beneath. The Dijon mustard adds a subtle tang while helping that gorgeous crust stick to the lamb, creating layers of flavor in every bite.

Prep Time: 10 minutes
Cook Time: 25 minutes
Rest Time: 10 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

For the lamb:

• 1 rack of lamb, frenched with fat cap removed
• 2 tsp salt
• 1 tsp black pepper
• 1 Tbsp olive oil
• 2 Tbsp unsalted butter
• 2 Tbsp Dijon mustard

For the herb crust:

• 1 cup panko breadcrumbs
• 2 sprigs fresh rosemary, stems removed
• 2 sprigs fresh thyme, stems removed
• 2 Tbsp fresh parsley, chopped
• 2 Tbsp freshly grated Parmesan
• 2 cloves garlic
• 1 tsp olive oil
• Optional: pinch of red pepper chili flakes

Instructions

1. Preheat your oven to 425°F (218°C). Position rack in the middle.
2. Season lamb generously with 2 tsp salt and 1 tsp pepper on all sides. Don’t be shy – proper seasoning is crucial for flavor development.
3. Heat 1 Tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering. Sear lamb 1-2 minutes per side until golden brown. Look for a rich caramel color – this creates flavor through the Maillard reaction. Add 2 Tbsp butter and baste continuously for 30 seconds. Transfer to oven for 10-12 minutes.
4. While lamb cooks, prepare herb crust. Combine all crust ingredients in food processor. Pulse until mixture resembles coarse breadcrumbs. Mixture should hold together slightly when pressed but remain crumbly.
5. Remove lamb at 120°F (49°C) for rare, 130°F (54°C) for medium-rare. Temperature will rise during resting. Brush with 2 Tbsp Dijon mustard.
6. Press herb crust mixture firmly onto mustard-coated lamb. Return to oven for 8-10 minutes until crust is golden and internal temperature reaches 140°F (60°C).
7. Rest lamb for 10 minutes minimum. Internal temperature will rise to 145°F (63°C). Slice between bones and serve.