Herb Crusted Rack of Lamb
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Herb-crusted rack of lamb is an elegant yet approachable dish that’s perfect for holidays or special occasions. The lamb is coated with a savory mixture of fresh herbs, mustard, and breadcrumbs, creating a flavorful crust that locks in the juicy, tender meat. With the bones attached, the presentation is stunning – just as impressive as a full roast, but with significantly less cooking time.
While this recipe requires a short marinating period, the wait pays off in flavor. Grilling or roasting gives the lamb a golden, crisp crust while keeping the center a perfect pink medium-rare. This dish can be served as a show-stopping entrée with simple roasted vegetables like roasted cauliflower with tahini or blanched and sautéed garlic green beans even carved into individual chops for an appetizer. For me, this recipe is tied to tradition. My dad has made it for years during Christmas celebrations, and it has become one of those timeless, crowd-pleasing dishes that never goes out of style.
Why You’ll Love This Rack of Lamb Recipe
- Elegant yet approachable – Looks impressive on the table but is simple enough to make at home.
- Rich, savory flavor – The herb, mustard, and breadcrumb crust enhances the natural flavor of the lamb.
- Holiday-worthy presentation – The frenched bones create a dramatic centerpiece for gatherings.
Key Ingredients in This Recipe
- Rack of lamb – When ordering the rack of lamb you can ask the butcher to “french” cut them. This means cutting away the layer of muscle and fat that extends to the end of the rib bones. You can also do this yourself by making a crosswise cut all the way across the fatty top side of the rib bones (about 1 ½” above the rib bones) and then cutting away the strips of meat between the rib bones by cutting along the inner edges of the bones.
- Fresh herbs – This recipe is seasoned with chopped parsley, thyme and rosemary.
- Garlic – I always use fresh cloves of garlic, the pre-minced jars of garlic don’t taste the same. It loses a lot of the powerful garlic flavor when it’s jarred. This is because it has been soaked in water for a long period of time. Peeling garlic only takes a bit. As the garlic is sautéed the flavor mellows so it’s not very pungent but adds a base flavor.
- Dijon – Dijon has a mellow mustard flavor with a balanced taste which also works to tenderize the lamb.
- Breadcrumbs – Coating the lamb in plain breadcrumbs just before cooking creates a flavorful exterior with contrasting texture.
A full ingredient list with exact amounts can be found in the recipe card below.
Special equipment
An instant-read thermometer is the most reliable way to ensure your rack of lamb is cooked perfectly. Because lamb can quickly go from tender and juicy to overcooked, checking the internal temperature helps you achieve your desired doneness without guesswork. For medium-rare, aim for 125–130°F before resting. This simple tool takes the stress out of cooking meat and guarantees consistent, restaurant-quality results.
How to Prepare this Recipe in Advance
You can coat the lamb with the mustard and herb-breadcrumb mixture up to 2 days in advance. Keep the lamb covered in the refrigerator until ready to cook.
Pro tip
Covering the bones of the rack of lamb with aluminum foil before grilling keeps them from charring and breaking during the cooking process.
How to Cook Rack of Lamb (Step-by-Step)
French a rack of lamb by trimming and scraping away the meat and fat from the top 1–2 inches of the rib bones with a boning knife or sharp pairing knife for a clean, elegant presentation (optional).
In a small bowl stir together garlic, parsley, thyme, and rosemary until combined, then set aside. In another small mixing bowl whisk together the olive oil, mustard and cumin until thoroughly combined.
Lay the racks of lamb out of a cutting board and rub both sides with the olive oil mixture and sprinkle with kosher salt and pepper. Evenly spread the herb mixture over the lamb racks. Place in a tightly sealed container and refrigerate for at least two hours and up to overnight.
When ready to cook, bring the rack of lamb to room temperature for about 30 minutes. Heat grill to 450ºF (230ºC). Fill a large, shallow bowl with the breadcrumbs and dredge each side of the lamb in the breadcrumbs.
Use aluminum foil to cover the top end of the bones on the rack of lamb. This keeps the bones from burning before the meat is done cooking. Grill the lamb until the internal temperature reaches 125ºF – 130ºF (52ºC – 54ºC) for medium rare, about 10 minutes on each side.
Remove the racks of lamb from the grill, discard the aluminum foil and let rest on a platter for at least 10 minutes. Cut the lamb between the bones into individual chops. Serve the herb crusted rack of lamb immediately.
How to Cook Rack of Lamb in the Oven
To cook the rack of lamb in the oven, prepare as directed and coat in the breadcrumbs. Sear it in a hot oven-safe skillet with a little oil over medium-high heat until browned on all sides then transfer the skillet to a 450°F (230ºC) oven. Roast for 15 to 20 minutes, or until the internal temperature reaches 125–130°F for medium-rare. Let the lamb rest for 10 minutes before slicing into chops.
FAQ – Frequently Asked Questions
Yes! You can coat the lamb with the mustard and herb-breadcrumb mixture up to 2 days in advance. Keep it covered in the refrigerator until ready to cook.
Use an instant-read thermometer for the most accurate reading. For medium-rare, remove the lamb at 125–130°F since it will continue to rise in temperature as it rests.
To cook the rack of lamb in the oven, prepare as directed and coat in the breadcrumbs. Sear it in a hot oven-safe skillet with a little oil over medium-high heat until browned on all sides then transfer the skillet to a 450°F (230ºC) oven. Roast for 15 to 20 minutes, or until the internal temperature reaches 125–130°F for medium-rare. Let the lamb rest for 10 minutes before slicing into chops.
Fresh rosemary, thyme, and parsley are classic, but you can also add oregano or mint for extra brightness.
Simple sides work best. Try roasted potatoes, roasted cauliflower, sautéed green beans, or a crisp salad to balance the richness of the lamb.
Other Recipes to Try
If you enjoy this rack of lamb recipe, I recommend checking out some of these:
- Pistachio Crusted Rack of Lamb
- Baked Stuffed Shrimp
- Herb Roast Beef Tenderloin
- Steak and Boursin Cheese Crostini
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Herb Crusted Rack of Lamb
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Equipment:
Ingredients:
- 7 cloves garlic, minced
- ¼ cup chopped flat-leaf parsley
- 1 tablespoon finely chopped fresh thyme
- 1 tablespoon finely chopped fresh rosemary
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- ¼ teaspoon cumin
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 (8-rib) racks of lamb (each rack about 1 ½ pounds), frenched
- 1 cup plain breadcrumbs
Instructions:
- French a rack of lamb by trimming and scraping away the meat and fat from the top 1–2 inches of the rib bones with a boning knife or sharp pairing knife for a clean, elegant presentation (optional).
- In a small bowl stir together garlic, parsley, thyme, and rosemary until combined, then set aside. In another small mixing bowl whisk together the olive oil, mustard and cumin until thoroughly combined.
- Lay the racks of lamb out of a cutting board and rub both sides with the olive oil mixture and sprinkle with kosher salt and pepper. Evenly spread the herb mixture over the lamb racks. Place in a tightly sealed container and refrigerate for at least two hours and up to overnight.
- When ready to cook, bring the rack of lamb to room temperature for about 30 minutes. Heat grill to 450ºF (230ºC).
- Fill a large, shallow bowl with the breadcrumbs and dredge each side of the lamb in the breadcrumbs.
- Use aluminum foil to cover the top end of the bones on the rack of lamb. This keeps the bones from burning before the meat is done cooking. Grill the lamb until the internal temperature reaches 125ºF – 130ºF (52ºC – 54ºC) for medium rare, about 10 minutes on each side.
- Remove the racks of lamb from the grill, discard the aluminum foil and let rest on a platter for at least 10 minutes. Cut the lamb between the bones into individual chops and serve immediately.
Nutrition:
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We love this recipe. We have tried getting the lamb at so many different places but the best of the best is still Costco for price and flavor. The prep is easy and the flavor is unmatched.
Gotta love costco!!