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If you’re looking to change up your Easter menu from the usual ham or roast chicken, this Easy Herb-Crusted Rack of Lamb is a serious showstopper! And unlike so many holiday mains, it comes together in under an hour.
Unless you’re new around here, then you probably know that I’m obsessed with lamb. I actually didn’t start eating it until I got pregnant after a doctor recommended it as a good source of iron. Clayton grew up eating lamb all the time, so he immediately grilled me a rack of lamb and it jumped to the top of my favorite foods.
I’ve shared a lot of different lamb recipes on the blog before, but this rack of lamb is what I think of as the ultimate holiday main course. Because lamb naturally has so much flavor, you really don’t need to do much to make it shine. I made a simple garlicky herb rub and panko breading, which turns perfectly golden brown in the oven. All of the earthy flavors from the herbs perfectly complement the rich flavor of the lamb, while the crunchy panko breading is a delicious contrast to the tender meat. Serve it with a few seasonal side dishes like my Charred Carrots with Herb Drizzle, these Herbed Hasselback Potatoes, or this Little Gem Salad with Tarragon Green Goddess.
ingredients:
- Fresh Tarragon
- Fresh Thyme
- Fresh Rosemary
- Dijon Mustard
- Garlic Cloves
- Extra Virgin Olive Oil
- Frenched Racks of Lamb
- Kosher Salt
- Freshly Ground Black Pepper
- Panko Breadcrumbs
- Flaky Salt (Optional)
step-by-step:
step one: preheat the oven
Preheat the oven to 450℉ and line a baking sheet with parchment paper.
step two: make the herb rub
In a bowl, combine the tarragon, thyme, rosemary, Dijon mustard, garlic, and 2 tablespoons olive oil and stir until well combined. Set aside.
step three: prep the racks of lamb
Place the two racks of lamb on the prepared baking sheet, fat side up (ribs curved downward). Season the racks of lamb all over with salt and pepper.
step four: season the lamb
Evenly divide the herb mixture amongst both racks of lamb. Using a pastry brush or back of a spoon, evenly spread the herb mixture on the fat side of the lamb until well coated.
step five: make the breadcrumb coating
In a small bowl, combine the breadcrumbs and remaining 1 tablespoon olive oil. Stir to combine. Sprinkle the breadcrumbs evenly over the fat side of the lamb. Using your fingertips, press the panko into the meaty part of the lamb.
step six: roast the lamb
Transfer the lamb to the oven and roast for 10 minutes. Reduce the heat to 300℉ (with the lamb remaining inside the oven) and cook until the lamb registers 130℉ for medium-rare, 10 to 15 minutes more, depending on how thick your lamb is and how you like yours cooked.
step seven: let the lamb rest
Remove from the oven and loosely cover with aluminum foil. Allow to rest for 10 minutes.
step eight: carve and serve
Carefully carve the lamb into individual chops. Garnish with thyme and a sprinkle of flaky salt, if using. Serve and enjoy!
recipe faqs:
A frenched rack of lamb means that the fat and meat between each rib bone have been removed. It doesn’t really alter the flavor of the meat — it just makes it easier to carve and creates an extra beautiful centerpiece. If you can’t find it prepared this way at the grocery store, you can ask your butcher to do it for you or even do it at yourself at home using a really sharp boning knife.
Yes! I’d recommend letting the meat come to room temperature for about 30 minutes before sticking it in the oven to ensure that it stays tender.
If you’re looking for a showstopping holiday main course, you can’t go wrong with this Easy Herb-Crusted Rack of Lamb. Let me know what you think of the recipe in the comments below!
need more holiday entrée inspiration? try these!
Slow-Roasted Leg of Lamb with Gremolata
Grilled Lamb Chops with Arugula Pesto
Herb-Crusted Rack of Lamb
Ingredients
- 2 tablespoons finely chopped fresh tarragon leaves
- 2 tablespoons chopped fresh thyme leaves, plus more to garnish
- 1 tablespoon finely chopped fresh rosemary leaves
- 2 tablespoons Dijon mustard
- 2 garlic cloves, minced
- 3 tablespoons extra virgin olive oil, divided
- 2 (1 to 1½ pounds) frenched racks of lamb
- 1 tablespoon kosher salt, plus more to taste
- 1½ teaspoons freshly ground black pepper, plus more to taste
- 3 tablespoons panko breadcrubs
- flaky salt, to garnish (optional)
Instructions
- Preheat the oven to 450℉ and line a baking sheet with parchment paper.
- In a bowl, combine the tarragon, thyme, rosemary, Dijon mustard, garlic, and 2 tablespoons olive oil and stir until well combined. Set aside.
- Place the two racks of lamb on the prepared baking sheet, fat side up (ribs curved downward). Season the racks of lamb all over with salt and pepper.
- Evenly divide the herb mixture amongst both racks of lamb. Using a pastry brush or back of a spoon, evenly spread the herb mixture on the fat side of the lamb until well coated.
- In a small bowl, combine the breadcrumbs and remaining 1 tablespoon olive oil. Stir to combine. Sprinkle the breadcrumbs evenly over the fat-side of the lamb. Using your fingertips, press the panko into the meaty part of the lamb.
- Transfer the lamb to the oven and roast for 10 minutes. Reduce the heat to 300℉ (with the lamb remaining inside the oven) and cook until the lamb registers 130℉ for medium-rare, 10 to 15 minutes more, depending on how thick your lamb is and how you like yours cooked.
- Remove from the oven and loosely cover with aluminum foil. Allow to rest for 10 minutes.
- Carefully carve the lamb into individual chops. Garnish with thyme and a sprinkle of flaky salt, if using. Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You left out the garlic …
Great catch – this has been updated!
Should it be a 1/2 tsp or is it a 1/2 tablespoon of pepper?
You didn’t mention how long the lamb is at room temperature prior to cooking. Ours is taking much longer to cook, I believe to us not having it rest outside of the fridge long enough.
I always pull them out for at least an hour prior to cooking.
These turned out perfectly!
This was SOOOO good! We made it for my birthday dinner. I cooked it for 12 minutes like you said and it was cooked to perfection.