Garlic Herb Crusted Rack of Lamb

This Rack of Lamb with Herb Crust recipe is juicy, tender and delicious. Cooked in the oven to a perfect medium-rare and encrusted with parmesan cheese & fresh herbs.

When you want a recipe in your arsenal that makes a showstopper of a dinner entree suitable for any dinner party, but also want a recipe that can be on your dinner table in a hurry with little fuss, this is the recipe for you – herb crusted rack of lamb. 

This would be the perfect dish for Easter but it’s delicious for any occasion!

Ingredients for herb crusted rack of lamb laid out on baking sheet.

Why you’ll love it

  • It’s amazingly delicious.
  • Roasted to a perfect medium rare.
  • Crusted with the most delectable parmesan herb mixture.

Ingredients needed

  • Rack of Lamb – Look for a rack that is approximately 1¼ pounds, or 2-3 rib chops per person that you’re serving. You’ll want a rack of lamb that has been frenched, meaning that the rib bones are exposed. Most racks of lamb will already come this way, but you can also ask your butcher to do this for you.
  • Olive Oil
  • Bread Crumbs – I like to use Italian seasoned bread crumbs or panko.
  • Grated Parmesan Cheese
  • Fresh Rosemary & Parsley
  • Garlic
  • Salt & Pepper

How to make it

  • Sear it: Start this rack of lamb on the stove top in a skillet that’s scorching hot. You want to sear all the sides to a golden brown. This should only take about 10 minutes total.
  • Coat it in the herb crust: After that, I let it rest for a bit while I prepare the parmesan herb crust. Once cool, I pat the breadcrumb mixture all over the rack of lamb and place it in a 450-degree oven.
  • Bake: Bake your herb crusted lamb rack for 20-30 minutes. You’ll want to take it out of the oven when it is about 5 degrees below your desired temperature since as it rests, the temperature will continue to increase. See the cooking temperatures below for more information.
  • Rest & carve: Let rest 10 minutes then slice between the bones into individual chops, allowing about two per person.

Cooking temperature

  • Rare: 120-130 degrees (very red inside)
  • Medium-Rare: 130-140 degrees (bright pink inside)
  • Medium: 140-145 degrees (light pink inside)
  • Medium-Well: 145-150 degrees (barely any pink left)
  • Well-Done: 150-160 degrees (no pink)

USDA recommends cooking lamb to an internal temperature of 145F with a 3 minute rest.

Herb crusted rack of lamb on grey serving platter with three chops sliced off.

What to serve with it

Wine pairings

  • Cabernet is an excellent pairing with the rich lamb and its herbal notes are echoed in the parmesan-herb crust.
  • Petite Sirah is another great match for this lamb. Its flavors of plum, berries and black pepper pair wonderfully with stronger flavored meats.
  • Malbec with medium body and smooth tannins makes an excellent pairing for the rich rack of lamb.
  • MORE → my 8 favorite lamb wine pairings.
Herb crusted rack of lamb on grey serving platter with three chops sliced off.

More lamb recipes

Did you try this rack of lamb with herb crust?

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Herb crusted rack of lamb on grey serving platter with three chops sliced off.

Herb Crusted Rack of Lamb

This Rack of Lamb with Herb Crust recipe is juicy, tender and delicious. Cooked in the oven to a perfect medium-rare and encrusted with parmesan cheese & fresh herbs.
5 from 15 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 30 minutes
0 minutes
Total Time: 30 minutes
Servings: 4 people

Ingredients

Instructions

  • Heat a large skillet over high heat. Drizzle lamb with 1 Tbsp. olive oil and season with salt and pepper. Sear until browned on all sides, about 3 minutes per side. Place on a rimmed baking sheet and let rest 20-30 minutes, until cool.
  • Preheat oven to 450-degrees.
  • Meanwhile, in a medium bowl, combine bread crumbs, Parmesan, rosemary, parsley and garlic. Stir in olive oil and season with salt and pepper. Pat the breadcrumbs over the lamb rack in an even layer.
  • Bake 20-30 minutes, to a temperature of 120-degrees for medium rare (the temperature will continue to rise to 125-degrees as the lamb sits). Let rest 10 minutes then slice between the bones into individual chops, allowing about two per person.

Notes

Note: Consuming raw or undercooked meats may increase your risk of foodborne illness.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 626kcal | Carbohydrates: 7g | Protein: 22g | Fat: 56g | Saturated Fat: 22g | Cholesterol: 102mg | Sodium: 264mg | Potassium: 264mg | Fiber: 1g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 2mg

This post was originally published in 2020. It was updated in 2024 to add new information. The herb crusted rack of lamb recipe remains the same. Enjoy!

21 thoughts on “Garlic Herb Crusted Rack of Lamb”

    • Hi Emma! You may need to add a bit more oil to your breadcrumb mixture. Or, you can try rubbing the lamb with oil first, before patting on the crust. I hope that helps!

      Reply

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