Herb Crusted Rack of Lamb
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This delicious Herb Crusted Rack of Lamb is so much easier to make than you think! With a handful of ingredients and ready in a matter of minutes, this rack of lamb is perfect for your next dinner party!
We used to cook lamb only for Easter, but I have since discovered the beauty of a medium-rare oven roasted rack of lamb. It really is delicious and mouth watering. I think most people try and stay away from lamb because of its strong flavor and probably most importantly, not knowing how to cook it. I’ve since learned that if you cook it right, lamb really is a beautiful thing. Nothing beats a plate of tender flavored lamb.
Most people don’t like the “gamey” flavor of lamb, however, some love it! My husband is one of those people. Most of this gamey flavor comes from the fat, so if you’re one of those people who doesn’t really like that flavor, simply trim away as much of that fat as possible. If lamb is seasoned properly with lots of herbs and spices, I think you will begin to appreciate the rich and flavorful taste of lamb.
What Is Rack Of Lamb
Rack of lamb probably is one of the best cuts of lamb, at least in my humble opinion. It is a cut of lamb cut perpendicularly to the spine and includes 16 ribs or chops. Most of the time I only see it sold as 8 ribs or a “single” rack, but sometimes it may be sold as a “double rack of lamb”.
Ingredients Notes
- Single Rack of Lamb – this is the star ingredient here. I usually find mind at Costco for a very decent price.
- Salt & pepper – use as much or as little as you like to season the lamb.
- Breadcrumbs – to give the outside of the rack a nice crispiness.
- Fresh Herbs – lots of these fresh herbs such as mint which goes perfectly with lamb and parsley.
- Garlic – because garlic.
- Red pepper flakes – I’d say these are optional, but if you want a bit of a kick to your lamb, do try adding this.
- Olive oil – for searing the meat.
- Dijon mustard – trust me you will love the addition of a bit of mustard.
How To Make A Herb Crusted Rack Of Lamb
- Preheat your oven to 450°F.
- Generously season the rack of lamb with salt and pepper, then set aside.
- In a small bowl combine the breadcrumbs, mint, parsley, red pepper flakes. garlic, salt and pepper.
- In a large skillet heat the olive oil over medium-high heat. Add the rack of lamb and sear on all sides, about 2 minutes per side or until browned. Turn the heat off. Brush the rack of lamb with Dijon mustard on both sides then press the breadcrumb mixture over the lamb. The mustard should help with the breadcrumb mixture sticking to the lamb.
- Transfer the skillet with the rack of lamb to your oven and bake for 18 minutes to 25 minutes or until a thermometer inserted in the thickest part of the lamb registers your desired temperature. Read recipe notes for temperatures.
- Let the rack of lamb rest for about 5 to 10 minutes before cutting into chops.
What Is The Difference Between Rack Of Lamb And Lamb Chops
Lamb chops or cutlets are the most expensive cuts of lamb, but are incredibly delicious and tender. You can also find these at Costco for a decent price. They are taken from the ribs of the lamb and cooked individually, normally over a grill or a barbecue. When a number of them are left together and cooked as a whole, they’re called a rack of lamb. So you see, they are pretty much the same thing, the difference is in how they are cut.
What Temperature Is Rack Of Lamb Done?
Use a meat thermometer to accurately tell if your lamb is cooked. Insert a meat thermometer into the thickest part of the meat that’s not touching the bone. Use the below temperatures to cook it to your liking:
- Rare – 115 F to 120 F
- Medium-rare – 120 F to 125 F
- Medium – 130 F to 135 F
- Medium-well – 140 F to 145 F
- Well done – 150 F to 155 F
How To Serve
As you can see here, we served our rack of lamb with some roasted potatoes because we really are a meat and potatoes kind of family. But here are some other great side dishes you can try.
- Roasted Broccoli
- Mashed Potatoes
- Italian Roasted Vegetables
- Garlic Parmesan Roasted Brussels Sprouts
- Garlic and Herb Roasted Carrots
How To Store Leftover Lamb
We hardly ever have any leftover rack of lamb, plus I also think it’s best when it’s cooked fresh. However if you do have any leftovers, refrigerate the lamb in airtight containers. It should last anywhere from 3 to 4 days in the refrigerator.
Craving More Lamb? Try These Recipes:
- Rosemary Lamb Chops with Garlic Mint Sauce
- Turkish Gozleme with Lamb
- Lamb Souvlaki
- Greek Lamb Burgers
- Lamb Meatballs
- Lamb Souvlaki
- Roast Leg Of Lamb
- Lamb Korma
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Herb Crusted Rack of Lamb
Video
Ingredients
- 1 ½ pound rack of lamb ((8 ribs))
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- ⅓ cup breadcrumbs (I used Panko)
- ¼ cup mint (fresh, chopped)
- 2 tablespoon parsley (fresh, chopped)
- ¼ teaspoon red pepper flakes
- 3 cloves garlic (minced)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 tablespoon olive oil
- 2 tablespoon Dijon mustard
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 450°F.
- Season the rack of lamb with salt and pepper. Set aside.
- In a small bowl combine the breadcrumbs, mint, parsley, red pepper flakes. garlic, salt and pepper.
- In a large skillet heat the olive oil over medium-high heat. Add the rack of lamb and sear on all sides, about 2 minutes per side or until browned. Turn the heat off.
- Brush the rack of lamb with Dijon mustard on both sides then press the breadcrumb mixture over the lamb. The mustard should help with the breadcrumb mixture sticking to the lamb.
- Transfer the skillet with the rack of lamb to your oven and bake for 18 minutes to 25 minutes or until a thermometer inserted in the thickest part of the lamb registers your desired temperature. Read recipe notes for temperatures.
- Let the rack of lamb rest for about 5 to 10 minutes before cutting into chops.
Notes
- Let the lamb rest for a few minutes before slicing into it, this will result in a juicier meat, plus some carryover cooking will occur, taking the internal temperature of the lamb higher by about 5 more degrees.
- The cooking time totally depends on how big your rack of lamb is and how you prefer it cooked.
- Use a meat thermometer to accurately tell if your lamb is cooked. Insert a meat thermometer into the thickest part of the meat that’s not touching the bone. Use the below temperatures to cook it to your liking:
- Rare – 115 F to 120 f
- Medium-rare – 120 F to 125 F
- Medium – 130 F to 135 F
- Medium-well – 140 F to 145 F
- Well done – 150 F to 155 F
- I served this rack of lamb with these roasted potatoes as seen in the pictures.
- Leftovers: refrigerate the lamb in airtight containers. It should last anywhere from 3 to 4 days in the refrigerator.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
