Go Back
–+ servings
Print

Herb Crusted Rack Of Lamb

Herb Crusted Rack of Lamb is an easy and flavor forward protein to make for your next dinner. This recipe is simple and pairs nicely with a veggie and whole grain! 
Course Main Course
Cuisine American
Keyword lamb, rackoflamb
Prep Time 10 minutes
Cook Time 25 minutes
Resting time 10 minutes
Total Time 35 minutes
Servings 4 people
Calories 239kcal
Author Tawnie Graham of Kroll's Korner

Equipment

Ingredients

For the lamb:

  • 1 rack of lamb, frenched with fat cap removed
  • 2 tsp. salt
  • 1 tsp. 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. parsley, fresh, chopped
  • 2 Tbsp. freshly grated Parmesan
  • 2 cloves garlic
  • 1 tsp. olive oil (just enough for the crust to come together a little bit)
  • optional: pinch of red pepper chili flakes

Instructions

  • 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.

Video

Notes

*Pat the herb mixture on vs. rubbing so the herbs stay even across the lamb.
 

Nutrition

Serving: 2lamb chops | Calories: 239kcal | Protein: 10.7g