Go Back
The herb-crusted rack of lamb is a dish that encapsulates elegance and flavor in one stunning presentation. This culinary masterpiece features tender, juicy lamb chops coated with a fragrant herb crust, offering a delightful contrast between the savory meat and the aromatic herbs. Perfect for special occasions, holiday gatherings, or an impressive dinner at home, this dish elevates any dining experience and is sure to impress your family and friends.

Herb-Crusted Rack of Lamb: A Luxurious and Elegant Easter Feast

Discover the exquisite flavors of an herb-crusted rack of lamb, a dish that combines elegance and taste in a stunning presentation. This recipe features succulent lamb chops coated with a fragrant herb blend, creating a delightful contrast of savory meat and aromatic herbs. Perfect for special occasions or family dinners, learn how to select high-quality ingredients, craft the ideal herb crust, and master the roasting process to impress your loved ones with your culinary skills. Enjoy the blend of nutritious lamb and vibrant herbs that will elevate your dining experience.
Print Recipe Pin Recipe

Ingredients
  

1 (1.5 to 2 lb) rack of lamb, Frenched

1 cup fresh breadcrumbs (preferably from a baguette)

1/4 cup fresh parsley, finely chopped

2 tablespoons fresh rosemary, finely chopped

2 tablespoons fresh thyme, finely chopped

3 cloves garlic, minced

1/2 cup Dijon mustard

1/4 cup olive oil

Salt and freshly ground black pepper, to taste

1/4 cup grated Parmesan cheese

1 tablespoon lemon zest (optional, for a fresh touch)

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper for easy cleanup.

    Prepare the Lamb: Season the rack of lamb all over with salt and pepper. Place it on the prepared baking sheet, meat side up.

      Make the Herb Crust: In a mixing bowl, combine the breadcrumbs, chopped parsley, rosemary, thyme, minced garlic, Parmesan cheese, lemon zest (if using), and a pinch of salt and pepper. Mix well until all the herbs and breadcrumbs are evenly incorporated.

        Coat the Lamb: Brush the Dijon mustard generously over the meat side of the rack. Press the herb mixture onto the mustard-coated lamb, ensuring an even and thick coating. Drizzle olive oil over the crust to add moisture and enhance browning.

          Roast the Lamb: Roast the herb-crusted rack of lamb in the preheated oven for 25-30 minutes for medium-rare doneness, or until it reaches an internal temperature of 130-135°F (54-57°C). For medium, roast until it reaches 140°F (60°C).

            Rest the Meat: Once cooked to your desired doneness, remove the rack from the oven and tent it loosely with foil. Let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a juicy lamb.

              Presentation: After resting, slice the rack into chops and arrange them on a serving platter. Garnish with a few sprigs of fresh herbs for a touch of elegance.

                Serve: Enjoy your herb-crusted rack of lamb with sides like roasted seasonal vegetables or a light mint chimichurri for a festive Easter feast!

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 2-4