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Dinner One Pot 30 Minutes or Less Lamb
4.9 from 22 votes

Herb Crusted Rack of Lamb

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •11/28/21 19 Comments

This post may contain affiliate links. Please read my disclosure policy.

This delicious Herb Crusted Rack of Lamb is so much easier to make than you think! With a handful of ingredients and ready in a matter of minutes, this rack of lamb is perfect for your next dinner party!

Herb Crusted Rack of Lamb with roasted potatoes

We used to cook lamb only for Easter, but I have since discovered the beauty of a medium-rare oven roasted rack of lamb. It really is delicious and mouth  watering. I think most people try and stay away from lamb because of its strong flavor and probably most importantly, not knowing how to cook it. I’ve since learned that if you cook it right, lamb really is a beautiful thing. Nothing beats a plate of tender flavored lamb.

Most people don’t like the “gamey” flavor of lamb, however, some love it! My husband is one of those people. Most of this gamey flavor comes from the fat, so if you’re one of those people who doesn’t really like that flavor, simply trim away as much of that fat as possible. If lamb is seasoned properly with lots of herbs and spices, I think you will begin to appreciate the rich and flavorful taste of lamb.

What Is Rack Of Lamb

Rack of lamb probably is one of the best cuts of lamb, at least in my humble opinion. It is a cut of lamb cut perpendicularly to the spine and includes 16 ribs or chops. Most of the time I only see it sold as 8 ribs or a “single” rack, but sometimes it may be sold as a “double rack of lamb”.

Ingredients Notes

  • Single Rack of Lamb – this is the star ingredient here. I usually find mind at Costco for a very decent price.
  • Salt & pepper – use as much or as little as you like to season the lamb.
  • Breadcrumbs – to give the outside of the rack a nice crispiness.
  • Fresh Herbs – lots of these fresh herbs such as mint which goes perfectly with lamb and parsley.
  • Garlic – because garlic.
  • Red pepper flakes – I’d say these are optional, but if you want a bit of a kick to your lamb, do try adding this.
  • Olive oil – for searing the meat.
  • Dijon mustard – trust me you will love the addition of a bit of mustard.
process shots for Herb Crusted Rack of Lamb

How To Make A Herb Crusted Rack Of Lamb

  1. Preheat your oven to 450°F.
  2. Generously season the rack of lamb with salt and pepper, then set aside.
  3. In a small bowl combine the breadcrumbs, mint, parsley, red pepper flakes. garlic, salt and pepper.
  4. In a large skillet heat the olive oil over medium-high heat. Add the rack of lamb and sear on all sides, about 2 minutes per side or until browned. Turn the heat off. Brush the rack of lamb with Dijon mustard on both sides then press the breadcrumb mixture over the lamb. The mustard should help with the breadcrumb mixture sticking to the lamb.
  5. Transfer the skillet with the rack of lamb to your oven and bake for 18 minutes to 25 minutes or until a thermometer inserted in the thickest part of the lamb registers your desired temperature. Read recipe notes for temperatures.
  6. Let the rack of lamb rest for about 5 to 10 minutes before cutting into chops.

What Is The Difference Between Rack Of Lamb And Lamb Chops

Lamb chops or cutlets are the most expensive cuts of lamb, but are incredibly delicious and tender. You can also find these at Costco for a decent price. They are taken from the ribs of the lamb and cooked individually, normally over a grill or a barbecue. When a number of them are left together and cooked as a whole, they’re called a rack of lamb. So you see, they are pretty much the same thing, the difference is in how they are cut.

What Temperature Is Rack Of Lamb Done?

Use a meat thermometer to accurately tell if your lamb is cooked. Insert a meat thermometer into the thickest part of the meat that’s not touching the bone. Use the below temperatures to cook it to your liking:

  • Rare – 115 F to 120 F
  • Medium-rare – 120 F to 125 F
  • Medium – 130 F to 135 F
  • Medium-well – 140 F to 145 F
  • Well done – 150 F to 155 F

How To Serve

As you can see here, we served our rack of lamb with some roasted potatoes because we really are a meat and potatoes kind of family. But here are some other great side dishes you can try.

  • Roasted Broccoli
  • Mashed Potatoes
  • Italian Roasted Vegetables
  • Garlic Parmesan Roasted Brussels Sprouts
  • Garlic and Herb Roasted Carrots

How To Store Leftover Lamb

We hardly ever have any leftover rack of lamb, plus I also think it’s best when it’s cooked fresh. However if you do have any leftovers, refrigerate the lamb in airtight containers. It should last anywhere from 3 to 4 days in the refrigerator.

Herb Crusted Rack of Lamb with roasted potatoes

Craving More Lamb? Try These Recipes:

  • Rosemary Lamb Chops with Garlic Mint Sauce
  • Turkish Gozleme with Lamb
  • Lamb Souvlaki
  • Greek Lamb Burgers
  • Lamb Meatballs
  • Lamb Souvlaki
  • Roast Leg Of Lamb
  • Lamb Korma

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of herb crusted rack of lamb surrounded by roasted potatoes. Garnished with pomegranate seeds
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4.91 from 22 votes

Herb Crusted Rack of Lamb

Prep 5 minutes
Cook 25 minutes
Total 30 minutes
Rate Recipe
This delicious Herb Crusted Rack of Lamb is so much easier to make than you think! With a handful of ingredients and ready in a matter of minutes, this rack of lamb is perfect for your next dinner party!
4

Ingredients

  • 1 ½ pound rack of lamb ((8 ribs))
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)
  • ⅓ cup breadcrumbs (I used Panko)
  • ¼ cup mint (fresh, chopped)
  • 2 tablespoon parsley (fresh, chopped)
  • ¼ teaspoon red pepper flakes
  • 3 cloves garlic (minced)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)
  • 1 tablespoon olive oil
  • 2 tablespoon Dijon mustard

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat your oven to 450°F.
  • Season the rack of lamb with salt and pepper. Set aside.
  • In a small bowl combine the breadcrumbs, mint, parsley, red pepper flakes. garlic, salt and pepper. 
  • In a large skillet heat the olive oil over medium-high heat. Add the rack of lamb and sear on all sides, about 2 minutes per side or until browned. Turn the heat off.
  • Brush the rack of lamb with Dijon mustard on both sides then press the breadcrumb mixture over the lamb. The mustard should help with the breadcrumb mixture sticking to the lamb. 
  • Transfer the skillet with the rack of lamb to your oven and bake for 18 minutes to 25 minutes or until a thermometer inserted in the thickest part of the lamb registers your desired temperature. Read recipe notes for temperatures.
  • Let the rack of lamb rest for about 5 to 10 minutes before cutting into chops.

Video

Notes

  1. Let the lamb rest for a few minutes before slicing into it, this will result in a juicier meat, plus some carryover cooking will occur, taking the internal temperature of the lamb higher by about 5 more degrees.
  2. The cooking time totally depends on how big your rack of lamb is and how you prefer it cooked.
  3. Use a meat thermometer to accurately tell if your lamb is cooked. Insert a meat thermometer into the thickest part of the meat that’s not touching the bone. Use the below temperatures to cook it to your liking:
    1. Rare – 115 F to 120 f
    2. Medium-rare – 120 F to 125 F
    3. Medium – 130 F to 135 F
    4. Medium-well – 140 F to 145 F
    5. Well done – 150 F to 155 F
  4. I served this rack of lamb with these roasted potatoes as seen in the pictures.
  5. Leftovers: refrigerate the lamb in airtight containers. It should last anywhere from 3 to 4 days in the refrigerator.

Nutrition Information

Serving: 2chopsCalories: 202kcal (10%)Carbohydrates: 8g (3%)Protein: 16g (32%)Fat: 11g (17%)Saturated Fat: 3g (19%)Cholesterol: 48mg (16%)Sodium: 789mg (34%)Potassium: 257mg (7%)Vitamin A: 315IU (6%)Vitamin C: 4.1mg (5%)Calcium: 43mg (4%)Iron: 2mg (11%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of herb crusted rack of lamb surrounded by roasted potatoes. Garnished with pomegranate seeds

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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19 Comments
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Gary
Gary
Posted: 18 hours ago

5 stars
Cooked this last night for the family and it was so good. I was a bit worried the mint/parsley would be overpowering, but it was so subtle. Had a bit left over which I used on the sweet potatoes.

0
Reply
Sidney
Sidney
Posted: 1 year ago

5 stars
It was very good! A bit salty for my taste, maybe because the panko crumbs I used may have already been seasoned. But other than that, my girls liked it so I will keep this recipe and get some more rack of lamb from the store! Thanks, Jo!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sidney
Posted: 1 year ago

My pleasure, glad you liked the lamb!

0
Reply
Michael Griffin
Michael Griffin
Posted: 3 years ago

5 stars
Ten stars if I could it’s that GREAT !!! Thank YOu !!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Michael Griffin
Posted: 3 years ago

Yay! Thank you for letting me know!

0
Reply
Charlie
Charlie
Posted: 3 years ago

Hi!
Lamb does have a richness to it but shouldn’t have a gamey taste to it. It is too young.
If you are getting a real gamey taste, you are probably eating Mutton. (Which is an older sheep.)

Lamb is one of my favourite meats. Thanks for sharing.

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Charlie
Posted: 3 years ago

People who stick to beef, chicken, and pork complain of a gamey taste in lamb. It’s detectable for those who never eat it!

0
Reply
Lola
Lola
Posted: 4 years ago

5 stars
Made this tonight for dinner.
My husband said the only rack of lamb he had better was in Spain.

Can’t wait to make it for company this holiday season.

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Lola
Posted: 4 years ago

Wow what a compliment, we’re so glad the lamb was a hit!

0
Reply
Carrie Loper
Carrie Loper
Posted: 4 years ago

5 stars
You make it so easy!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Carrie Loper
Posted: 4 years ago

Oh but it is, Carrie. 😉

0
Reply
Lori @ RecipeGirl
Lori @ RecipeGirl
Posted: 4 years ago

5 stars
I grew up eating lamb on my grandparent’s ranch, so this recipe tugs at my heart strings!

0
Reply
Erin
Erin
Posted: 4 years ago

5 stars
The herbs with the lamb is just perfect!

0
Reply
Stephanie L Manley
Stephanie L Manley
Posted: 4 years ago

5 stars
This looks so elegant! Perfect for a Sunday dinner.

0
Reply
Toni | Boulder Locavore
Toni | Boulder Locavore
Posted: 4 years ago

5 stars
This is really gorgeous!!

0
Reply
Cathy Pollak
Cathy Pollak
Posted: 4 years ago

5 stars
My husband would go crazy for this!

0
Reply
Joanne
Joanne
Posted: 4 years ago

5 stars
This is such a wonderful way to make rack of lamb. Worthy of the holiday table too!

0
Reply
Melissa Sperka
Melissa Sperka
Posted: 4 years ago

5 stars
What a treat to make!

0
Reply
Liz
Liz
Posted: 4 years ago

5 stars
Perfectly roasted! Plus the crust is marvelous!!!

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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