Impress the guests at your next dinner party with an elegant herb crusted rack of lamb that is surprisingly simple to prepare!
Rack of lamb is one of those dishes that looks impressive and complicated but is actually easy to execute. A garlicky herbed breadcrumb coating adds amazing flavour and definitely ups the wow factor of this dish. This herb crusted rack of lamb is the perfect spring entrée for your next dinner party!
Ingredient Notes
Rack of lamb: You can find rack of lamb in most grocery stores or butcher shops. If frozen, thaw completely before using. Each rack consists of the loin attached to the rib bones. The racks will generally come frenched – i.e., with the meat stripped off the top parts of the bone.
As far as serving sizes, you can expect one rack of lamb to serve 2 to 3 people depending on appetites. The amount of meat on the rack itself is quite small so keep that in mind.
Dijon mustard: Brushing the lamb with Dijon mustard and olive oil will act as a glue for the breadcrumb coating to stick the lamb. It also provides amazing flavour!
Panko breadcrumbs: In this recipe I prefer to use panko breadcrumbs. They are lighter than traditional breadcrumbs which could make for a heavier crust.
Fresh herbs: When it comes to lamb, rosemary is a classic pairing. I also add fresh thyme, but you could leave it out if you prefer. If you can, use chopped fresh herbs. Otherwise, substitute with dried. See note in recipe for amounts.
How to make Herb Crusted Rack of Lamb
Prepare the herbed breadcrumb coating
Finely mince the garlic, fresh rosemary, and fresh thyme. Add the panko crumbs to a small bowl. Add the garlic, herbs, kosher salt, and pepper and stir to combine. Drizzle over 2 Tbsp of olive oil and stir until all the crumbs are coated. Set aside.
Assemble the herb crusted rack of lamb
In a small bowl stir together the Dijon mustard and ½ Tbsp of olive oil along with the kosher salt and pepper. Arrange the two racks of lamb in a roasting pan lined with a rack. Arrange the racks so that the loins are along the outside of the roasting pan and the racks are facing inward. This will help to cook the lamb evenly with the thickest part of the rack along the edge of the pan where it is hottest.
Brush the Dijon mustard mixture evenly over the top and sides of the loin. Press the herbed crumb mixture over the top and sides of each loin to coat.
Roast the rack of lamb
Preheat the oven to 400 deg F / 204 deg C.
Roast the lamb for 20 to 25 minutes. I generally prefer to serve rack of lamb medium rare, which is an internal temperature between 130 and 135 deg F. Check the internal temperature by inserting a thermometer in the middle of the rack at an angle. Do not touch the bones with the probe when taking the temperature as it will give an inaccurate read. If you notice that the crumbs are getting dark but the lamb isn’t done, then tent the racks with foil to prevent the crumbs from becoming too dark.
When the lamb is cooked to your desired doneness, remove from the oven and tent with foil. Let rest for 10 to 15 minutes. This is especially important with the herbed crust to allow it to set up a bit.
Carving the rack of lamb
When it comes to carving the lamb, keep in mind that you will lose some of the crumbs. Here is the easiest way to carve a rack of lamb. Be sure to use a very sharp chef’s knife. Carefully lift the rack onto a cutting board and lay flat with the rack side down.
You can either slice each rack individually or you can cut the whole rack into two or three large pieces to serve. To slice the rack, hold onto the bones with one hand to stabilize the rack. Try not to shake the rack back and forth while you’re cutting or the crumbs will all fall off.
Slice in between the bones at the exact same angle as the bones. The angle will be pretty sharp, almost 45 deg across the loin. Slice firmly with long, steady strokes to avoid disturbing the crumbs. Depending on how the rack was butchered, you may be able to slice all the way through without hitting bone. If you do hit bone then just press down firmly with your chef’s knife to cut through it. You should be able to cut through any bone you encounter. This is why I prefer to use a chef’s knife to carve.
Carefully transfer the sliced racks to a serving plate. If a lot of crumbs have fallen off then you can always scoop them up and sprinkle them over the lamb. Serve and enjoy!
Serving & Pairing Suggestions
This herb crusted rack of lamb makes an excellent entrée for any special event or holiday meal. I like to serve it with roasted potatoes and a simple vegetable like green beans and/or carrots. Stay tuned for my favourite crispy Duck Fat Roasted Potatoes which are the perfect accompaniment to this fabulous dish!
When it comes to pairing wine with rack of lamb I think there are a number of great options you could try.
- Pinot Noir – a classic pairing for rack of lamb
- Merlot
- Bordeaux blend
- Cabernet Sauvignon
More Impressive Entrées
If you are looking for your next show stopping entrée, then check out these recipes:
