Herb Crusted Rack of Lamb

A rack of lamb is a great way to show off your skills for a dinner party or even a date night at home. The steps are fairly easy: a sear, a quick buzz in a food processor to make the crust, a brush of Dijon, and a quick roast in the oven.

The key is to pull your lamb about five degrees below your desired temperature and allow it to rest before slicing.

There’s a few different options when buying lamb. You can either buy domestic lamb or imported lamb. US lamb is usually larger and milder in flavor because it’s initially fed off grasses but finished with grain. Lamb from Australia or New Zealand is pasture-raised which leads to a gamier taste.

Herb Crusted Rack of Lamb
makes 1 rack of lamb (about 8 ribs) & serves 3-4 people

shopping list —

• rack of lamb

• 4-5 tbsp butter

• 1 bunch parsley, picked & finely chopped

• 3-4 sprigs rosemary, picked & finely chopped

• 1/2 bunch thyme, picked & chopped

• 1 1/2 cups panko

• 3-4 cloves garlic, microplaned

• dijon mustard

• salt

• freshly cracked black pepper

equipment —

• sheet tray with a rack

• parchment paper

• robot coupe or food processor

• mixing bowl

• pastry brush

steps —

1. Temper the butter and pull out the rack of lamb at least 30 minutes before cooking.

2. In a food processor, add the butter, garlic, chopped herbs, salt, and pepper. Pulse until smooth and green. Mix together the butter and the panko in a small mixing bowl. The panko needs to stick together; if you press it between your palms, it should roughly hold its shape.

3. Clean the rack, french the bones if desired, and lightly score the fat cap. Season with salt and black pepper. (You can also cut the rack in half so it’s easier to sear.)

4. Preheat the oven to 400ºF.

5. Sear the lamb in a preheated sauté pan with neutral oil, starting with the fat cap side down. Once golden brown, turn to sear the other sides. 

6. Remove from the pan and onto a sheet tray with a rack. Brush the dijon onto the seared fat cap, and then press and pack the herb breadcrumbs firmly onto the dijon mustard in an even layer.

7. Roast the lamb on a sheet tray with a rack for 12-15 minutes or 5 degrees under your desired temperature — as the lamb rests it will still continue to cook. Allow to rest at least 5 minutes before slicing between each rib.

Want a different flavor profile? Check out our Café de Paris Butter Crusted Rack of Lamb on the Butter Blog!