Herb-Crusted Rack of Lamb
Updated Dec 11, 2025, Published Feb 29, 2020
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An Elegant Main Dish for Special Dinners
If you want a show-stopping centerpiece that feels both impressive and approachable, Herb-Crusted Rack of Lamb is a winner every time. With tender, juicy lamb encrusted in a flavorful herb and breadcrumb crust, this dish delivers a beautiful balance of savory richness and aromatic freshness. It’s perfect for holiday dinners, nights at home, or any time you want to elevate your meal with something luxurious but doable.
Table of Contents
What You’ll Need
- 2 racks of lamb (about 8 bones each), trimmed and frenched
- Kosher or fine sea salt
- Freshly ground black pepper
- Dijon mustard (for brushing the lamb)
- Gluten-free breadcrumbs (for the crust)
- Finely chopped fresh herbs such as parsley and mint
- Minced garlic
This simple combination of ingredients transforms tender lamb into a dish that looks and tastes gourmet — without hours in the kitchen.
Why This Recipe Works
Tender Lamb with a Flavorful Crust
Rack of lamb is prized for its tender, juicy meat and elegant presentation. Coating it with a mixture of herbs and gluten-free breadcrumbs gives the exterior a delicious texture that contrasts beautifully with the succulent interior.
Herbs and Mustard Bring Big Flavor
Brushing the lamb with Dijon mustard not only helps the crust adhere but adds a mild tang that complements the herbs. Fresh parsley and mint lend brightness, while garlic deepens the savory profile.
Easy Enough for Home Chefs, Special Enough for Guests
Even if you’re not a seasoned cook, this recipe delivers stunning results with minimal fuss. Searing the lamb first locks in flavor, and a quick roast in the oven finishes it to perfection — juicy, tender, and ready to impress.
Serving Suggestions
Herb-Crusted Rack of Lamb pairs wonderfully with a variety of sides that balance its rich flavor:
- Classic mashed potatoes or creamy polenta
- Roasted seasonal vegetables like carrots, asparagus, or Brussels sprouts
- A crisp, fresh green salad with lemon vinaigrette
- Light couscous or quinoa pilaf
This dish also pairs beautifully with a glass of red wine — a Cabernet Sauvignon or Syrah helps complement the savory lamb and herb crust.
Tips for Success
- Season generously: Salt and pepper the lamb well before adding mustard and herbs to enhance the natural flavor of the meat.
- Sear first: Browning the lamb in a hot skillet before roasting adds depth of flavor and helps seal in juices.
- Use a meat thermometer: For perfectly cooked lamb, aim for medium-rare (about 130–135°F internal temperature) and then let it rest before slicing.
- Let it rest: Allowing the cooked lamb to rest for 10 minutes keeps it juicy and makes slicing easier.
Why You’ll Make It Again and Again
Herb-Crusted Rack of Lamb takes a classic cut and elevates it with an herbaceous crust that’s rich, textured, and deeply satisfying. It’s elegant enough for celebrations yet straightforward enough for a special weeknight dinner. Whether you’re hosting guests or treating yourself to something exceptional, this recipe earns its place in your dinner-party rotation.
Herb-Crusted Rack of Lamb
Ingredients
- ⅓ cup gluten-free breadcrumbs
- 3 tablespoons finely chopped fresh mint leaves
- 2 tablespoons finely chopped fresh Italian parsley
- 1 clove garlic, , minced
- 2 (8 bones each) racks of lamb, , trimmed and frenched
- Kosher or fine sea salt
- Freshly ground black pepper
- Gluten-free nonstick cooking spray
- 2 tablespoons Dijon mustard
Instructions
- Combine the breadcrumbs, mint, parsley, and garlic in a small mixing bowl.
- Preheat the oven to 450°F. Heat an ovenproof skillet large enough to hold both racks of lamb until hot over medium-high heat. If you do not have a skillet large enough for both racks, then place a roasting pan in the oven to heat as the oven preheats.
- Season the lamb generously with salt and pepper on all sides. Spray pan generously with cooking spray. Place one rack of lamb in the skillet and cook for 2 minutes per side or until browned. Remove the rack from the pan and repeat with the other rack.
- Brush the lamb with the mustard and press the breadcrumb mixture over the lamb.
- Place both lamb racks back in the pan and roast in the oven for 18 minutes or until an instant-read thermometer inserted into the thickest part of the lamb reaches 130°F. Let sit for 10 minutes before cutting and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
