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easy herb-crusted rack of lamb
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5 from 3 votes

Herb-Crusted Rack of Lamb

Servings: 8 people

Ingredients

  • 2 tbsp finely chopped fresh tarragon leaves
  • 2 tbsp fresh thyme leaves
  • 1 tbsp finely chopped fresh rosemary leaves
  • 2 tbsp dijon mustard
  • 2 cloves garlic, minced
  • 3 tbsp extra virgin olive oil
  • 3 tbsp panko breadcrubs I use Aleia's GF Panko
  • 2 [1 - 1.5 pounds] Racks of lamb "frenched"
  • 1 tbsp kosher salt or more to taste
  • 1/2 tbsp fresh cracked black pepper or more to taste

Instructions

  • Preheat oven to 450 degrees F and line a baking sheet with parchment paper. 
  • In a bowl, combine the tarragon, thyme, rosemary, dijon, and 2 tablespoons of the olive oil and stir until will combined. Set aside.
  • Place the two racks of lamb on the prepared baking sheet, fat side up (ribs curved downward like in the photo). Season the racks of lamb all over generously with kosher salt and black pepper.
  • Evenly divide the herb mixture amongst both racks of lamb. Using a 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 panko and 1 tablespoon of the olive oil. Stir to combine. Sprinkle the panko evenly amongst over the fat-side of the lamb. Using your fingertips, press the panko into meaty part of the lamb. 
  • Transfer the lamb to the oven and roast for at 450 degrees for 10 minutes. 
  • After the 10 minutes is up, Reduce the heat in the oven to 300 (with the lamb remaining inside the oven) and cook until lamb registers 130 degrees for medium-rare, about 10-15 additional minutes depending on how thick your lamb is and how you like yours cooked. (My racks were 1.5 lbs each and they took exactly about 12 minutes at 300)..
  • Remove from the oven and loosely cover with aluminum foil. Allow to rest for 10 minutes (very important! do not skip this step).
  • Carefully carve the lamb into individual chops using a good, sturdy sharp knife. Garnish with a few extra thyme leaves a sprinkle of maldon salt (optional). Serve and enjoy!