Roasted Lamb Herb Crust (Printable Version)

Tender lamb rack coated in fresh herbs and breadcrumbs, roasted to juicy perfection.

# Ingredient List:

→ Lamb

01 - 1 rack of lamb (approximately 1.75 pounds), frenched
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Herb Crust

04 - 1 cup fresh breadcrumbs (use gluten-free if needed)
05 - 2 tablespoons fresh parsley, finely chopped
06 - 2 tablespoons fresh rosemary, finely chopped
07 - 1 tablespoon fresh thyme, finely chopped
08 - 2 cloves garlic, minced
09 - 1 tablespoon Dijon mustard
10 - 2 tablespoons olive oil
11 - Zest of 1 lemon

# Step-by-Step Instructions:

01 - Preheat the oven to 400°F. Pat the lamb rack dry with paper towels and season generously with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Sear the lamb rack, fat side down, for 2-3 minutes, then turn and sear the other side for 1-2 minutes until browned. Remove from heat and let cool slightly.
03 - In a bowl, combine breadcrumbs, parsley, rosemary, thyme, garlic, lemon zest, and 2 tablespoons olive oil. Mix until well combined.
04 - Brush the seared lamb rack with Dijon mustard on the fat side. Press the herb breadcrumb mixture onto the mustard-coated side, ensuring an even crust.
05 - Transfer the skillet with the lamb to the oven. Roast for 18-22 minutes for medium-rare, or until an internal temperature of 135°F is reached.
06 - Remove from the oven, cover loosely with foil, and let rest for 10 minutes before slicing into individual chops.
07 - Serve immediately, garnished with extra herbs if desired.

# Tips from hearthlykitchen:

01 -
  • The herb crust creates this incredible fragrant crunch that makes every bite exciting
  • It looks like you spent hours but comes together in under an hour
  • Leftovers (if you have any) make the most luxurious next-day sandwich
02 -
  • I once pulled the lamb at medium and it continued cooking to well-done while resting, so trust your thermometer more than the clock
  • The mustard layer is not optional, I tried skipping it once and half my herb crust fell off in the oven
  • Room temperature lamb sears more evenly than cold straight from the fridge
03 -
  • Start checking the temperature 5 minutes before you think it is done, overcooked lamb cannot be saved
  • If the crust is browning too quickly, loosely tent with foil for the last few minutes

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