Herb-Crusted Rack of Lamb
Rack of lamb is one of those things that sounds much more technically demanding than it actually is. The crust does most of the work — it protects the meat, basts it as it roasts, and delivers an enormous amount of flavour in a short cooking time.
I have made this for dinner parties and for Tuesday nights. It works for both. The key is the sear before the oven — without it the crust goes on raw meat and you lose the flavour foundation that makes everything else better.
Use a meat thermometer the first time you make this. Once you have seen what 57°C looks like when you cut into it, you will not need it again. Medium-rare lamb is something genuinely special.
How to Make Herb-Crusted Rack of Lamb
Two-stage cooking: a hard sear on the stovetop, then a fast roast in a very hot oven. The rest does the rest.
All Ingredients
1. 1. Prepare the Lamb
- 1
Take lamb out of the fridge 30 minutes before cooking — this is not optional, cold meat seizes in a hot pan
- 2
Pat completely dry with paper towels. Season heavily all over with salt and pepper
- 3
Preheat oven to 230°C (450°F)
2. 2. Sear
- 1
Heat a thin film of oil in an oven-safe skillet over high heat until smoking
- 2
Sear fat-side down for 2–3 minutes until deep golden brown
- 3
Sear each remaining side for 1 minute, then transfer to a plate to cool for 5 minutes
3. 3. Crust & Roast
- 1
Mix breadcrumbs, garlic, rosemary, parsley, and olive oil until the crumbs are evenly moistened
- 2
Brush the seared lamb with Dijon mustard, then press the herb crust firmly over the mustardy surface
- 3
Roast 20–22 minutes for medium-rare, 25 minutes for medium. Rest 8–10 minutes before carving
How to Serve
Slice between each bone into individual cutlets and arrange crust-side up on a warm platter. Do not lay them flat — standing them up or leaning them keeps the crust from getting soggy against the plate.
Creamy mashed potato or white bean puree underneath is ideal. Roasted asparagus or broccolini alongside. A simple red wine jus or a mint gremolata if you want to go the extra step.
The Recipe
Prep20 min
Cook25 min
Total45 min
Serves4
DifficultyMedium
Ingredients
for 4 serves
Instructions
Remove the lamb racks from the refrigerator 30 minutes before cooking to bring them to room temperature. Preheat your oven to 230°C (450°F). Pat the lamb completely dry with paper towels and season generously all over with salt and pepper.
Heat a thin film of olive oil in a large oven-safe skillet over high heat until smoking. Sear the lamb racks fat-side down for 2–3 minutes until deep golden-brown, then sear each side for 1 minute. Transfer to a plate and allow to cool for 5 minutes.
While the lamb cools, combine the breadcrumbs, minced garlic, rosemary, parsley, and 3 tablespoons olive oil in a bowl. Mix well until the breadcrumbs are evenly moistened. Season with a pinch of salt and pepper.
Brush the fat-side and meaty side of each rack generously with Dijon mustard. Press the herb-breadcrumb mixture firmly all over the mustardy surface, creating an even crust about 5mm thick.
Stand the racks upright in a roasting tin with the bones interlocked to support each other (or lay them flat on a rack). Roast in the preheated oven for 20–22 minutes for medium-rare (internal temperature 57–60°C / 135–140°F), or 25 minutes for medium.
Rest the lamb loosely tented with foil for 8–10 minutes before carving. Slice between each bone into individual cutlets and serve immediately, crust-side up, alongside roasted vegetables or creamy mashed potatoes.
Tips & Notes
- Rest the lamb. This is not negotiable. Cutting into it too early sends all the juices onto the board instead of staying in the meat. 8 minutes minimum under loose foil.
- The internal temperature you are aiming for: 57–60°C (135–140°F) for medium-rare. Pull it from the oven at 55°C — it will carry-cook to the right temperature while resting.
- Fresh breadcrumbs from day-old sourdough make a noticeably better crust than dried packaged breadcrumbs. Pulse the bread in a food processor — it takes 20 seconds and makes a real difference to the texture.
- Ask your butcher to french-trim the bones. It costs nothing extra and makes the presentation completely different. The cleaned white bones look stunning on the plate.
- If the crust is browning too fast before the meat is cooked, tent loosely with foil for the last 5 minutes.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 42 g
- Carbohydrates
- 8 g
- Total Fat
- 35 g
- Dietary Fiber
- 1 g
- Sodium
- 320 mg
Values are estimates. Actual nutrition may vary.
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