Go Back
Coating your rack of lamb with a flavorful mustard and herb mixture is a crucial step in this recipe, as it not only enhances the flavor but also contributes to a visually appealing crust. Start by preparing your herb mixture, which typically includes fresh rosemary, thyme, parsley, and garlic, mixed with Dijon mustard and a touch of olive oil. The mustard acts as an adhesive, ensuring that the herbs stick to the meat and infuse it with flavor during cooking.

Herb-Crusted Rack of Lamb: A Luxurious and Elegant Easter Feast

Discover the art of gourmet cooking with this Herb-Crusted Rack of Lamb recipe, perfect for celebrating special occasions. This elegant dish features tender lamb enveloped in a fragrant herb crust, making it a stunning centerpiece for any gathering. Learn about selecting quality cuts, preparing a delectable herb mixture, and mastering roasting techniques for a flavorful and visually appealing meal. Elevate your culinary skills and impress your guests with this indulgent delight.
Print Recipe Pin Recipe

Ingredients
  

1 (1.5 to 2 lbs) rack of lamb, frenched

Salt and freshly ground black pepper, to taste

2 tbsp Dijon mustard

4 cloves garlic, minced

1 cup fresh herbs (such as parsley, rosemary, thyme, and mint), finely chopped

1 cup fresh bread crumbs

1/2 cup grated Parmesan cheese

1/4 cup olive oil

Zest of 1 lemon

1 tbsp balsamic vinegar (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Lamb: Season the rack of lamb generously with salt and freshly ground black pepper. Place it on a roasting pan, bone side down.

      Make the Herb Mixture: In a mixing bowl, combine the minced garlic, finely chopped herbs, bread crumbs, grated Parmesan cheese, olive oil, lemon zest, and balsamic vinegar (if using). Mix until well combined and moist.

        Coat the Lamb: Brush the top of the lamb rack with Dijon mustard, ensuring an even coating. Then, press the herb mixture onto the mustard-coated surface of the rack, creating a thick and even crust.

          Roast the Lamb: Place the lamb in the pre-heated oven. Roast for about 20-25 minutes for medium-rare, or until the internal temperature reaches 125°F (52°C). Use a meat thermometer for accuracy.

            Rest the Meat: Remove the lamb from the oven, cover loosely with aluminum foil, and let it rest for about 10 minutes. This allows the juices to redistribute.

              Slice and Serve: After resting, slice the lamb into individual chops. Arrange on a platter and garnish with additional fresh herbs if desired. Serve with your favorite sides, such as roasted vegetables or creamy mashed potatoes.

                Prep Time, Total Time, Servings: 20 minutes | 45 minutes | Serves 4