Herb Crusted Rack of Lamb is an impressive yet simple and is packed with protein. Gather your loved ones at the table for this nourishing, flavorful lamb!
This post has been sponsored by The Tri-Lamb Group. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!
Some of you may remember my trip to New Orleans in 2018 to learn all about lamb with the Tri-Lamb Group (Nourish with Lamb). Is was a fun and educational trip and my love for lamb grew, while my fear of cooking it diminished.
One of the topics of discussion during the trip were common myths or misconceptions about lamb.
Lamb is so flavorful, full of nutrients and extremely versatile so it’s shocking to me why we don’t eat more of it. I believe it is due to the myths surrounding lamb which are of course, not true.
Myth #1 LAMB IS HARD TO COOK
False. We spent an entire afternoon in the kitchen cooking with lamb and it’s really no different than cooking with any other protein. I made these lamb meatballs that can be easily made for a weeknight dinner recipe, stress free.
Myth #2 ALL LAMB IS GAMEY
False. Lamb is flavor forward – it may be a bit more sophisticated than chicken and the age of the sheep and how it was butchered all factor into the flavor.
Myth #3 LAMB IS UNHEALTHY
False. A single portion of lamb provides half your daily protein needs – an ideal fuel for active bodies that supports healthy lifestyles.
With a variety of essential vitamins and minerals – including iron, vitamin B12, niacin, zinc, selenium and riboflavin, as well as alpha linolenic acid, and omega-3 fatty acid – lamb supplies our bodies with nutrients to support optimal health.
If you want to dive into more information about lamb, head over to the Nourish with Lamb website to explore the facts.
What is a rack of lamb?
Rack of Lamb comes from the front/middle section of the lamb. Rib chops are individual or double chops cut from the rack.
A rack of lamb can also be frenched, which means there is a removal of the fat and tissue between the bones.
Most grocery stores sell the rack of lamb already frenched for you – or you can ask the butcher to do so. For this recipe, your rack of lamb will need to be frenched.
Pro tip: Also ask you butcher to leave 1/8 inch of fat on the meat! (for flavor)
What should the internal temperature be of my rack of lamb?
Cook your rack of lamb until the internal temperature reaches 145°F (for medium rare).
How do I cook a rack of lamb?
There are a few different ways. For this recipe you will be cooking the rack of lamb in the oven.
First you will generously seasoning the lamb with salt and pepper. Then you will sear the lamb on each side on the stove, and then baste with butter. You will cook the lamb for 10 minutes and then remove from the oven.
Then you will add on the herb crust, and then bake again until the degree of doneness you’d like it. (I recommend cooking to 145 degrees F, then let the lamb rest for 5-7 minutes before carving between the ribs).
Be sure to watch this video I made on how to make this Herb Crusted Rack of Lamb – it really shows how easy it is to make this recipe!
I hope you enjoy this recipe and drop a comment below on your thoughts about lamb! I’d love to hear!
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1tsp.olive oil (just enough for the crust to come together a little bit)
optional: pinch of red pepper chili flakes
Preheat oven to 425 degrees F.
Generously season all sides of the lamb with salt and pepper. You may need a little more salt or pepper, it is up to your liking.In an oven safe skillet, heat 1 Tbsp. olive oil over medium heat. Sear each side of the lamb until you get color, which is typically 1-2 minutes. Keep your eye on it. Sear each side. While it is searing on one of the sides, place 2 Tbsp. butter in the pan and baste butter onto lamb. Place in preheated oven for 10-12 minutes.
Meanwhile, make the herb crust. (Or this can be done prior to cooking). Place all ingredients into a food processor and process until crumbly. Mixture should not be wet.Remove the lamb from the oven and using a pastry brush, coat the lamb with 2 Tbsp. Dijon mustard.
Next, coat the herb crust all around the lamb.*Place back into the oven for 8-10 minutes until 140 degrees F. It will continue to cook once removed from oven (safe internal temperature for lamb is 145 degrees F).Let lamb rest for at least 10 minutes before slicing into each rib. This will lock in the juices and let it continue to cook to reach 145 degrees F.
*Pat the herb mixture on vs. rubbing so the herbs stay even across the lamb.
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