This Herb Crusted Rack of Lamb 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!
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AMAZINGLY AWESOME!! Made for a family Valentine’s Day dinner and everyone loved it. Can’t wait to make it again !!
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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)
What to serve with it
- Arugula Salad
- Sugar Snap Pea Salad
- Minted Peas
- Pesto Couscous
- Sour Cream Mashed Potatoes
- Roasted Brussels Sprouts
- Cold Cucumber Soup
- More → my must try lamb side dishes
Erin’s 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.
More lamb recipes
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Full Recipe
Herb Crusted Rack of Lamb
Ingredients
- 1 rack of lamb (approximately 1¼ pounds, frenched)
- 3 Tablespoons extra-virgin olive oil (divided)
- Kosher salt and freshly ground black pepper
- ⅓ cup bread crumbs
- ⅓ cup grated Parmesan
- 1 Tablespoon minced fresh rosemary (or 2 teaspoons dried)
- 1 Tablespoon minced flat-leaf parsley (or 2 teaspoons dried)
- 1 clove garlic (grated or fine minced)
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
- 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)
Nutrition
This post was originally published in 2020. It was updated in 2024 to add new information. The herb crusted lamb rack recipe remains the same. Enjoy!
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