As an Amazon Associate I earn from qualifying purchases.
This herb-crusted rack of lamb recipe is going to be your next go-to meal for when you need to impress but are short on time. It's quick, easy to prepare, and perfectly balances the savory lamb and mustard with the herbs in the panko crust.
What I love about this recipe is that it looks and tastes so impressive, but it's literally the easiest thing ever to make (as long as you get the cooking time right, see below for more details).
This recipe features a deliciously seasoned rack of lamb with a crispy herb crust, cooked to perfection in the oven. The combination of tender meat, flavorful herbs, and a golden crust creates a mouthwatering dish that is sure to impress anyone who tastes it.
Jump to:
Why You're Going to Love This Recipe
Divine Flavors: The rack of lamb is seasoned with a simple yet powerful combination of salt, pepper, olive oil, and Dijon mustard, which creates a perfect balance of savory flavors that enhance the natural taste of the lamb.
Irresistible Texture: The panko breadcrumb crust adds a delightful crunch to every bite, giving the lamb a satisfying texture that is both crispy and tender.
Herbaceous Goodness: The fresh herbs, including parsley, mint, thyme, and oregano, add a burst of fresh, aromatic flavors to the dish, elevating it to a whole new level of deliciousness.
Perfectly Cooked: The oven-roasting method ensures that the lamb is cooked to perfection, with a beautiful medium-rare doneness that results in a juicy and succulent interior and a caramelized crust on the outside.
Easy to Make: Despite its impressive presentation, this recipe is surprisingly easy to make. With just a few simple steps, you can create a gourmet-quality dish that will wow your guests or elevate your weeknight dinner.
Versatile: This dish is perfect for special occasions or a fancy dinner party, but it's also a fantastic option for a special date night or a cozy family dinner. It's a versatile recipe that can be enjoyed on various occasions.
Impressive Presentation: The rack of lamb with its golden crust and juicy interior makes for a visually stunning presentation that will impress your guests and make you feel like a culinary pro.
Crowd-Pleaser: Lamb is a meat that many people enjoy, and this recipe is sure to please even the pickiest of eaters. It's a dish that can be a showstopper at any gathering and leave everyone craving for more.
Gourmet Dining at Home: With this recipe, you can easily recreate the flavors and textures of a high-end restaurant dish right in your own kitchen. It's a surefire way to impress your loved ones or treat yourself to a gourmet dining experience at home.
Deliciously Memorable: The combination of flavors, textures, and presentation in this dish creates a memorable dining experience that will have everyone raving about it long after the meal is over. It's a recipe that will become a favorite in your culinary repertoire and leave a lasting impression on your taste buds.
What is Rack of Lamb?
First things first: rack of lamb is a cut that sits perpendicular to the spine and includes 16 ribs, usually sold in packages of eight. The meat attached is the loin meat, which is also what lamb chops are made of.
This is a really tender and flavorful cut, making it an easy choice for a centerpiece at a dinner party. The taste is reminiscent of beef, but honestly, still very different. The difference comes from the branch fatty acid, which leaves a unique taste in your mouth. The taste also depends on the quality of the lamb, the cut, how it was raised, and if it's cooked properly.
These factors are all important to look at when you're trying lamb. I've definitely had lamb with a super pungent flavor, and it was certainly not my favorite. However, After perfecting this recipe, I can say that I'm a huge lover of lamb, particularly this panko-crusted rack of lamb.
Do I need to French it?
A Frenched rack of lamb just means it's had some of the meat and fat removed from the bones, making for a prettier presentation (think those lamb or pork chops you see with a ton of bone exposed and then a more circular portion of meat at the top). To me, it's unnecessary. However, you can ask your butcher to French it for you or do it yourself (mind you, this takes a little practice, I'm still not good at it). I would say if it's a chill dinner for two, don't worry about it. If you're making it for a crowd at Easter or Christmas, go to the extra effort. It will be worth the ooh's and ahh's when you set it down on the table.
What Temperature Should I Cook Rack of Lamb To?
This recipe should be cooked to a perfect medium rare. It is, of course, possible to cook it more, but I really don't recommend it. To me, it changes not only the texture (making it super tough and harder to chew), but the flavor as well. You're going to start getting a lot more gaminess coming out in a well-done rack. It's just not a great choice for a well-done piece of meat.
What we're aiming for here is 125°F. To get there, I highly recommend an instant read meat thermometer, and taking it out at 119°F. The rack will keep cooking after it comes out of the oven, and by 130°F, it will be overdone. Keep an eye on it; it will only take 15-20 minutes in the oven!
This chart will help you gauge your timing, but make sure you use the thermometer!
| Doneness | Internal Temp (°F) | Searing Time (per side) | Cooking Time in Oven (minutes) |
|---|---|---|---|
| Rare | 120-125 | 1-2 | 5-7 |
| Medium Rare | 130-135 | 2-3 | 7-8 |
| Medium | 140-145 | 3-4 | 8-9 |
| Medium Well | 150-155 | 4-5 | 9-10 |
| Well Done | 160°F and above | 5-6 | 11 and up |
Ingredients
Rack of lamb - This is the star of the dish, a cut of meat from the lamb that is tender and flavorful, perfect for roasting.
Salt and pepper - These are common seasonings used to enhance the flavor of the lamb and the herb crust.
Olive oil - This is used both for seasoning the lamb and for creating the herb crust. Olive oil adds moisture and richness to the dish.
Dijon mustard - This tangy and slightly spicy mustard adds flavor and acts as a binder for the herb crust, helping it adhere to the lamb.
Panko breadcrumbs - These Japanese-style breadcrumbs are light and crispy, perfect for creating a crunchy crust on the lamb.
Parsley - This herb adds a bright, fresh flavor to the crust and complements the lamb nicely.
Mint - This herb adds a refreshing and aromatic note to the crust, balancing the richness of the lamb.
Thyme - This herb adds an earthy and savory flavor to the crust, complementing the lamb's natural flavors.
Oregano - This herb adds a slightly bitter and pungent flavor to the crust, enhancing the overall herbaceousness of the dish.
How to Make Panko and Herb Rack of Lamb
So, first things first, preheat your oven to 400°F. You'll need an oven-proof saucepan, preferably cast-iron, heated over medium-high heat (note, if you don't have an oven-safe pan, simply sear on the stovetop and then transfer to a baking sheet set with a cooling rack, as seen below). While the pan is heating up, let's prep the rack of lamb. Season it generously with salt and pepper, and coat it with about 1 tablespoon of olive oil, making sure to cover all sides.
Once the pan is smoking hot, go ahead and add the seasoned rack of lamb to it. You'll hear that sizzling sound as the lamb sears and develops a beautiful crust. You'll want to sear it on all sides until it's deeply golden and crusted, which will take a few minutes. Once it's done, turn off the heat and carefully set the lamb aside on a plate, keeping the pan on the stovetop.
Now, let's move on to creating that delicious herb crust! In a bowl, combine the panko breadcrumbs, freshly chopped parsley, mint, thyme, and oregano, along with some more salt and pepper and the remaining 2 tablespoon of olive oil. Give it a good stir until everything is well combined.
Next, it's time to spread the Dijon mustard all over the seared rack of lamb. You'll want to coat it generously with mustard, as it acts as a binder for the herb crust. Once the lamb is nicely coated in mustard, place it back in the same pan you seared it in (if there's too much grease, you can carefully drain some, leaving about 1 tablespoon in the pan).
Now, here comes the fun part! Spoon the prepared herb and breadcrumb mixture generously over the lamb, pressing it gently to adhere to the mustard-coated surface. Don't worry if there's a lot of breadcrumb mixture; that's totally okay! It's going to create a deliciously crunchy crust.
Place the pan with the lamb in the preheated oven and let it roast for about 20 minutes, or until the internal temperature of the lamb reaches 120°F for medium-rare. The herb crust will turn golden brown and crispy during this time, adding a burst of flavors and textures to the lamb.
Once the lamb is cooked to your desired level of doneness, carefully remove it from the oven and let it rest for about 10 minutes. This will allow the juices to redistribute and the lamb to become even more tender.
When you're ready to serve, slice the rack of lamb into individual chops, and don't worry if some of the crust falls off while carving. Simply spoon it back over the chops when you're plating. And there you have it, a beautifully herb-crusted lamb rack that will impress your guests or elevate your dinner at home!
What to Serve with It
There are so many great sides that could go with this dish. In the spring, I would suggest anything asparagus or pea based. In the winter, mashed potatoes or carrots would be a great choice! Here are a few of my suggestions below:
Roasted Vegetables: Roasting vegetables like carrots, asparagus, Brussels sprouts, or potatoes can add a burst of flavor and texture to the dish. The caramelization from roasting brings out the natural sweetness of the vegetables, which pairs well with the savory lamb.
Mint Sauce: A classic mint sauce is a traditional condiment that can be served alongside lamb. The refreshing and tangy flavors add a burst of brightness to each bite.
Herbed Couscous or Quinoa: A light and fluffy side like herbed couscous or quinoa can add a grainy texture. You can toss cooked couscous or quinoa with the same herbs in the crust!
Red Wine Sauce: A rich and luscious red wine sauce made with red wine, beef or lamb stock, shallots, and herbs can add depth and complexity to the dish. The bold flavors of the sauce can enhance the flavors of the lamb and create a luxurious dining experience.
Creamy Polenta or Mashed Potatoes: Creamy polenta or mashed potatoes are a comforting side that pairs well with the rich flavors of lamb. The creamy and smooth texture of polenta or mashed potatoes can complement the lamb really well.
Fresh Salad: A fresh and crisp salad with mixed greens, cherry tomatoes, cucumber, and a tangy vinaigrette. The acidity and crunch from the salad can balance the flavors and add freshness to the meal.
Bread or Rolls: Serving freshly baked bread or rolls can be a great accompaniment. The bread can be used to mop up any delicious juices or sauces.
Wine Pairings
Now, when it comes to wine pairings for this succulent herb-crusted rack of lamb, you'll want something that complements the rich flavors of the lamb while enhancing the herbaceous crust. Here are a few suggestions:
Cabernet Sauvignon: A classic choice for lamb, Cabernet Sauvignon's bold and robust flavors of dark fruits, herbs, and spices can stand up to the rich flavors of the lamb and complement the herb crust. Look for a Cabernet Sauvignon with medium to full body and firm tannins to balance the dish.
Syrah/Shiraz: Another excellent option is Syrah or Shiraz, which can bring a smoky, peppery, and meaty character that pairs wonderfully with lamb. The dark fruit flavors and earthy undertones in Syrah/Shiraz can harmonize with the herb crust and enhance the dish's overall taste.
Merlot: A Merlot could be a great match if you prefer red wine with softer tannins and a more approachable character. Merlot's juicy red fruit flavors, hints of herbs, and supple texture can complement the lamb and the herb crust without overpowering them.
Bordeaux Blend: A well-balanced Bordeaux blend, typically made with Cabernet Sauvignon, Merlot, and other grape varieties, can be a versatile choice for lamb. The complex flavors of dark fruits, herbs, and spices in Bordeaux blends can complement the lamb and the herb crust, while the structure and acidity can provide a nice counterbalance.
Pinot Noir: Pinot Noir can be an interesting option for those who prefer lighter red wine. Look for a Pinot Noir with good acidity, red fruit flavors, and earthy undertones that can enhance the flavors of the lamb without overwhelming them.
How much do I need to cook?
Typically, I count on 2-3 chops per person when I cook this rack, and a rack contains eight chops each. So for 2 people, one rack should be just fine (unless you're both really, really hungry). If you're feeding 3-4 people, I would definitely go with two racks.
📖 Recipe
Herb Crusted Rack of Lamb
Equipment
- Oven safe skillet
- Instant Read Meat Thermometer
Ingredients
- 1 rack of lamb
- salt and pepper for seasoning
- 3 tablespoon olive oil divided
- 2 tablespoon dijon mustard
- 1½ c panko breadcrumbs
- ¼ c fresh parsely chopped
- ¼ c fresh mint chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoon fresh oregano leaves
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat your oven to 400°F.
- Heat an oven-proof saucepan over medium high heat (cast-iron works great for this recipe). Meanwhile, season the rack of lamb with 1 tbsp. of olive oil, salt and pepper.
- Once the pan is smoking hot, add the rack of lamb, searing on all sides until deeply golden and crusted. Turn off the heat and set lamb aside, out of the pan.
- Make your crust. Combine panko, herbs, more salt and pepper, and the remaining 2 tbsp. of olive oil. Stir until well combined.
- Spread Dijon mustard over the rack of lamb until well coated. Place lamb back in the same pan you seared in in (if there's too much grease, carefully empty until there's about 1 tbsp. left). Cover the lamb in your panko mixture (there will be a ton of panko, this is okay! Use as much of it as you can).
- Place the lamb in the oven for about 20 minutes, until the internal temperature reaches 120°F for medium rare.
- Remove from the oven, and let rest for 10 minutes. The lamb should now be 125°F.
- Slice into individual chops, and serve. (A lot of the crust may fall off when you're carving, don't worry about it! Just spoon it back over the chops when you're done).
Video
Notes
Nutrition
Jump to:
Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.
Leave a Reply