Rack of Lamb — Herb Crusted
Impress your guests with this show-stopping rack of lamb, featuring a crispy herb crust and perfectly pink center.
Rack of Lamb — Herb Crusted
Impress your guests with this show-stopping rack of lamb, featuring a crispy herb crust and perfectly pink center.
The Key Move
Achieve a perfectly seared crust while maintaining a medium-rare interior by using a hot oven and a meat thermometer.
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The Setup
- Oven
- Mixing Bowlmedium
- Meat Thermometer
The Mise en Place
5 of 8Your prep station before cooking begins
The Protein (0/3)
The Aromatics (0/1)
The Pantry (0/2)
Herb crust is burning.
Reduce oven temperature slightly or tent the rack of lamb with foil.
Lamb is not cooking evenly.
Ensure the rack of lamb is frenched properly and the oven temperature is accurate.
The Method
PREHEAT
Preheat oven to 400°F (200°C).
PREPARE
Prep aheadIn a bowl, combine rosemary, garlic (6 cloves), olive oil (¼ cups), Dijon mustard (2 tbsp), breadcrumbs (½ cups), salt (1 tsp), and pepper.
Aromatic herbs and garlic
PAT
Pat the rack of lamb (1400 g) dry with paper towels.
SPREAD
Spread the herb mixture evenly over the meaty part of the rack of lamb (1400 g).
Herb crust is evenly distributed
ROAST
Time-sensitiveRoast in the preheated oven for 20-25 minutes, or until a meat thermometer inserted into the thickest part registers 130-135°F (54-57°C) for medium-rare.
Use a meat thermometer for accuracy • Crust is golden brown, lamb is pink inside
Internal temperature reaches 130-135°F
REST
Let the rack of lamb (1400 g) rest for 10 minutes before carving.
Resting allows juices to redistribute
CARVE
Carve the rack of lamb (1400 g) into individual chops and serve immediately.
Tender, juicy lamb
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