Rack of Lamb — Herb Crusted
Impress your guests with this show-stopping rack of lamb, featuring a crispy herb crust and perfectly pink center.
30 min active, minimal dishes
Rack of Lamb — Herb Crusted
Impress your guests with this show-stopping rack of lamb, featuring a crispy herb crust and perfectly pink center.
30 min active, minimal dishes
Key move
Sear both sides of the rack at high heat for 2-3 minutes per side, then roast at 425°F (220°C) until the thickest part reaches 130°F (54°C) for rare or 135°F (57°C) for medium-rare.
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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.
Chef's Notes
For an even crust, press herbs firmly onto the lamb. Sear the rack before coating for a better sear.
Rest the lamb for 10-15 minutes after cooking. This allows juices to redistribute, ensuring a tender, moist result.
Serve with roasted root vegetables like carrots and parsnips, or a light green salad with a vinaigrette.
The Method
PREHEAT
Preheat oven to 400°F (200°C).
Temperature calibration: Oven thermostats can be inaccurate; use an oven thermometer to ensure it reaches 400°F.
Oven is preheated 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.
Consistency check: If the mixture is too dry to adhere to the meat, add a half-teaspoon of olive oil at a time until it holds together.
Herb mixture is combined and has a paste-like consistency.
PAT
Pat the rack of lamb (1400 g) dry with paper towels.
Poor browning: Moisture on the surface creates steam, preventing the crust from developing properly during the sear.
Rack of lamb is dry to the touch.
SPREAD
Spread the herb mixture evenly over the meaty part of the rack of lamb (1400 g).
Uneven coating: Clumps of herbs will burn before the meat is cooked; spread into a thin, uniform layer.
Herb crust is evenly distributed over the lamb.
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.
Carryover cooking: Lamb temperature will rise 5-10°F after removal; pull early if you prefer rare.
Internal temperature reaches 130-135°F (54-57°C) for medium-rare.
REST
Let the rack of lamb (1400 g) rest for 10 minutes before carving.
Loss of juices: Cutting too early causes the flavorful juices to leak out onto the board.
Rack of lamb has rested for 10 minutes.
CARVE
Carve the rack of lamb (1400 g) into individual chops and serve immediately.
Crust separation: Applying too much downward pressure can cause the herb crust to flake off the meat.
Rack of lamb is carved into individual chops.
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