Herb Crusted Rack of Lamb

Course: Main Dish

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 30

Servings: people

Calories: 626kcal

Author: Platings and Pairings

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.

Print Recipe

Ingredients

1 rack of lamb approximately 1¼ pounds, frenched
3 Tablespoons olive oil extra-virgin, divided
Kosher salt and freshly ground black pepper
⅓ cup bread crumbs
⅓ cup Parmesan grated
1 Tablespoon fresh rosemary minced, or 2 teaspoons dried
1 Tablespoon flat-leaf parsley minced, 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 ⅓ cup bread crumbs, ⅓ cup Parmesan, 1 Tablespoon fresh rosemary, 1 Tablespoon flat-leaf parsley and 1 clove garlic. Stir in 2 Tbsp. 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

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)

Nutrition