Herb-Encrusted Roast Rack of Lamb

This is a complete, classic recipe for a herb-encrusted roast rack of lamb, suitable for a home or professional kitchen. The method emphasizes even cooking, clean flavour, and a well-set herb crust. If you want a more formalized recipe for rack of lamb then look at this article.

Yield

• Serves 2–3 (1 rack, 7–8 ribs)

• Double ingredients for two racks

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Required Equipment

Preparation

• Chef’s knife

• Cutting board

• Small mixing bowls

• Measuring spoons

• Paper towels

• Pastry brush or spoon

Cooking

• Oven

• Oven-safe skillet or roasting pan (cast iron preferred)

• Tongs

• Instant-read meat thermometer

Finishing

• Aluminum foil (for resting)

• Carving or slicing knife

• Serving platter

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Ingredients

Lamb

• 1 rack of lamb (about 1–1¼ lb / 450–570 g), frenched if desired

• Kosher salt

• Freshly ground black pepper

• 1 tbsp olive oil

Herb Crust

• 1 cup fresh breadcrumbs (or panko, finely crushed)

• 2 tbsp fresh rosemary, finely chopped

• 1 tbsp fresh thyme leaves

• 2 cloves garlic, minced

• Zest of ½ lemon

• 2 tbsp olive oil

• Salt and black pepper, to taste

Binding Layer

• 2 tbsp Dijon mustard

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Timing Overview

• Preparation time: 20 minutes

• Resting (before cooking): 20–30 minutes (optional but recommended)

• Cooking time: 18–25 minutes (depending on doneness)

• Resting (after cooking): 10 minutes

• Total active time: ~30 minutes

• Total elapsed time: ~60–75 minutes

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Preparation

1. Bring lamb to room temperature
   Remove the rack of lamb from refrigeration 20–30 minutes before cooking. Pat dry with paper towels.

2. Season the lamb
   Season generously on all sides with kosher salt and black pepper.

3. Prepare the herb crust
   In a bowl, combine breadcrumbs, rosemary, thyme, garlic, lemon zest, olive oil, salt, and pepper. Mix until evenly moistened. The texture should resemble damp sand.

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Cooking Instructions

1. Preheat the oven
   Preheat to 400°F (205°C).

2. Sear the lamb

   • Heat an oven-safe skillet over medium-high heat with 1 tbsp olive oil.

   • Sear the rack fat-side down for 2–3 minutes until well browned.

   • Briefly sear the other sides (about 30–60 seconds total).

   • Remove from heat.

3. Apply mustard and crust

   • Brush the meat (not the bones) with Dijon mustard.

   • Press the herb breadcrumb mixture firmly onto the mustard-coated surfaces to form an even crust.

4. Roast

   • Transfer the skillet to the oven.

   • Roast uncovered until desired doneness:

   Doneness	Internal Temperature	Approx. Time
   Rare	120–125°F (49–52°C)	15–18 min
   Medium-rare	130–135°F (54–57°C)	18–22 min
   Medium	140–145°F (60–63°C)	22–25 min

   Check temperature at the thickest part of the meat.

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Resting and Serving

1. Rest the lamb
   Remove from the oven and loosely tent with foil. Rest for 10 minutes to allow juices to redistribute.

2. Carve
   Slice cleanly between the bones into individual chops.

3. Serve
   Serve immediately. Common accompaniments include roasted potatoes, green beans, asparagus, or a simple pan jus.

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Notes and Professional Tips

• For a crisper crust, you may briefly finish under the broiler (1–2 minutes), watching closely.

• If using two racks, tie them together fat-side out for even roasting.

• Always rely on a thermometer rather than time alone for accuracy.