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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

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!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: herb crusted rack of lamb, rack of lamb
Servings: 4
Calories: 202kcal
Author: Joanna Cismaru

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
US Customary - Metric

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

Serving: 2chops | Calories: 202kcal | Carbohydrates: 8g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 789mg | Potassium: 257mg | Vitamin A: 315IU | Vitamin C: 4.1mg | Calcium: 43mg | Iron: 2mg