Last updated on November 4th, 2018 at 07:20 pm
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!
Usually we only cook lamb for Easter, by lately my husband has been on a lamb kick so in the past couple weeks we’ve had lots of lamb. Lots of grilled lamb chops and now this delicious herb crusted rack of lamb. And there will be more lamb coming your way, because I have a huge leg of lamb in the freezer just waiting for me to make a star out of it.
Growing up my mom only used to make lamb for Easter because she isn’t a big fan of it. As a matter of fact even when she cooked it she never ate it, it was mostly for my dad and us kids. I’m really looking forward to making that leg of lamb the way my mom makes it, I’m sure you’ll love it because it’s loaded with garlic and cooked to perfection.
However, for now, let’s enjoy this gorgeous rack of lamb, because it is a beautiful thing. Lamb is so great and the great thing about it is that it cooks so fast. Of course it all depends on how you love to eat your lamb, wether you love it more rare or more medium to well done.
We like ours more medium-rare which I think it’s just perfect because I feel that at this temperature the meat just melts in your mouth.
CRAVING MORE LAMB? TRY THESE RECIPES:
- Rosemary and Garlic Roasted Leg of Lamb
- Rosemary Lamb Chops with Garlic Mint Sauce
- Turkish Gozleme with Lamb
- Lamb Souvlaki
- Greek Lamb Burgers
- Baked Lebanese Lamb Meatballs
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Herb Crusted Rack of Lamb
- 1 1/2 lb rack of lamb (8 ribs)
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1/3 cup breadcrumbs I used Panko
- 1/4 cup mint fresh, chopped
- 2 tbsp parsley fresh, chopped
- 1/4 tsp red pepper flakes
- 3 cloves garlic minced
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1 tbsp olive oil
- 2 tbsp Dijon mustard
- Preheat your oven to 450 F degrees.
- 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.
- 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.
- The cooking time totally depends on how big your rack of lamb is and how you prefer it cooked.
- 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
- I served this rack of lamb with these roasted potatoes as seen in the pictures.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.