Succulent Herb-Crusted Lamb Rack (Printable)

Tender lamb rack coated with fresh herbs and roasted to juicy perfection for elegant meals.

# Ingredient List:

→ Lamb

01 - 1 rack of lamb (8 ribs, approximately 1.5–2 lbs), frenched

→ Herb Crust

02 - 2 tablespoons fresh rosemary, finely chopped
03 - 2 tablespoons fresh thyme leaves, finely chopped
04 - 4 cloves garlic, minced
05 - 1 teaspoon sea salt
06 - ½ teaspoon freshly ground black pepper
07 - 2 tablespoons Dijon mustard
08 - 2 tablespoons olive oil

→ For Serving

09 - 1 tablespoon fresh parsley, chopped (optional)
10 - Lemon wedges (optional)

# Steps:

01 - Set oven temperature to 400°F.
02 - Pat the rack dry with paper towels and trim any excess fat.
03 - Combine rosemary, thyme, garlic, sea salt, black pepper, Dijon mustard, and olive oil in a small bowl to create a paste.
04 - Evenly rub the herb paste over the entire lamb rack, focusing on the meaty surfaces.
05 - Place the rack fat side up in a roasting pan or ovenproof skillet.
06 - Cook in the preheated oven for 20 to 25 minutes for medium-rare doneness, aiming for an internal temperature between 130°F and 135°F. Adjust time for preferred doneness.
07 - Remove from oven and transfer to a cutting board; loosely cover with foil and rest for 10 minutes to ensure juices redistribute.
08 - Slice between ribs into individual chops, garnish with chopped parsley, and accompany with lemon wedges if desired.

# Expert Advice:

01 -
  • Looks absolutely stunning on a plate but takes less than an hour from start to table—your guests will think you've been cooking all day
  • The herb crust locks in moisture and creates this incredible textured exterior that shatters between your teeth
  • Naturally gluten-free and elegant enough for anniversaries, yet humble enough for a confident weeknight dinner
02 -
  • That ten-minute rest is everything. I learned this the hard way by cutting into lamb immediately and watching all the juices pool on my plate instead of staying inside the meat.
  • Buy the best lamb you can find—the flavor difference between good and great is huge. Ask your butcher for grass-fed if possible; it has a cleaner, less gamey taste.
03 -
  • Use a meat thermometer and trust it. It removes all doubt about doneness and means you'll never have a dry lamb rack again.
  • The herb paste can be made up to 4 hours ahead and kept in the fridge. Actually apply it to the meat no more than 30 minutes before roasting so the herbs stay bright.

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