Easy Roasted Rack of Lamb with Garlic Herb Crust

This *easy roasted rack of lamb* recipe promises a truly magnificent dining experience. Each succulent chop boasts a tender interior and a beautifully crisp, herbed crust. The rich aroma fills your kitchen, setting the stage for an unforgettable meal.

Easy Roasted Rack of Lamb with Garlic Herb Crust

Recipe by Chef HarperCourse: Main CourseCuisine: MediterraneanDifficulty: Intermediate

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

450

kcal

Ingredients

• 1 (about 1.5-2 lbs, 8 ribs), frenched Rack of lamb

• 2 tablespoons Olive oil

• 1 tablespoon Dijon mustard

• 4 cloves, minced Garlic

• 1 tablespoon, chopped Fresh rosemary

• 1 tablespoon, chopped Fresh thyme

• 1/4 cup Panko breadcrumbs

• 1 teaspoon Salt

• 1/2 teaspoon Black pepper

Directions

• Preheat your oven to 400°F (200°C). Pat the lamb rack completely dry with paper towels.
• Using a sharp knife, score the fat cap in a crosshatch pattern. Be careful not to cut into the meat itself.
• In a small bowl, whisk together olive oil, Dijon mustard, minced garlic, chopped rosemary, and thyme.
• Generously spread the herb mixture over the entire lamb rack, especially the fat cap.
• Sprinkle the panko breadcrumbs evenly over the herb mixture. Press gently to adhere.
• Season all sides with salt and pepper. This ensures even flavor distribution.
• Heat an oven-safe skillet over medium-high heat. Sear the lamb, fat-side down, for 3-4 minutes until golden and crisp.
• Flip the lamb, placing it fat-side up. Transfer the skillet to the preheated oven.
• Roast for 15-20 minutes for medium-rare (125-130°F / 52-54°C). For medium, roast 20-25 minutes (130-135°F / 54-57°C). Use a meat thermometer for accuracy. This is how to roast rack of lamb perfectly.
• Remove the lamb from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes. This step is crucial for juicy results.
• Slice the rack between the bones into individual chops. Serve immediately for optimal enjoyment.

Notes

• Chef’s Secret: For an extra crispy crust, broil the lamb for the last 2-3 minutes of cooking, watching carefully to prevent burning.
• Storage: Store leftover roasted lamb in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain tenderness.
• Substitution: If fresh herbs are unavailable, use 1 teaspoon each of dried rosemary and thyme. Adjust to taste.

Crafting the perfect roasted lamb rack simple is easier than you think. This recipe for an easy roasted rack of lamb proves that a restaurant-quality meal is achievable right in your own kitchen. The tender, flavorful meat paired with a fragrant herb crust offers an unparalleled culinary delight that’s sure to impress any guest.

If you enjoyed mastering this elegant dish, consider exploring more lamb preparations. For a similar flavor profile, check out our Garlic Herb Crusted Roast Lamb, or perhaps our Lamb Chops Marinade Recipe for different styles. Understanding how to roast rack of lamb effectively is key, and you can learn more about general lamb and mutton varieties on Wikipedia’s Lamb and Mutton page. For further insights on the best rack of lamb preparation, BBC Good Food offers an excellent guide on how to cook lamb rack. Furthermore, you can find other delicious variations, such as this Rosemary and Garlic Lamb Rack recipe, to broaden your culinary skills. We encourage you to continue your cooking adventure and explore all the delicious possibilities that lamb has to offer!