Beef tenderloin. Lobster. Prime rib. Leg of lamb. Proteins that command attention, if for nothing but their price per pound. They are evocative of celebrations — a holiday, wedding, birthday or some noteworthy festivity. Both my French and Scottish grandparents made lamb for special occasions, as did my parents. Usually a leg of lamb — enough to feed a crowd. I loved it. I still do.
Beef tenderloin. Lobster. Prime rib. Leg of lamb. Proteins that command attention, if for nothing but their price per pound. They are evocative of celebrations — a holiday, wedding, birthday or some noteworthy festivity. Both my French and Scottish grandparents made lamb for special occasions, as did my parents. Usually a leg of lamb — enough to feed a crowd. I loved it. I still do.
Trouble is, I don’t want to wait for a rare moment to enjoy it. A Saturday date night at home should be reason enough to uncork a good Malbec and savor the meaty goodness. However, Scott and I can’t consume an entire leg of lamb. Besides, date night should be fun — not work. Enter the Oven-Roasted Herb Crusted Rack of Lamb
Ideally, for date night, dinner should come together in half an hour and this easy rack of lamb recipe holds to that promise.
Ok, maybe forty-five minutes if you and your honey are sipping cocktails while cooking and listening to Pandora. Herb crusted rack of lamb is our go-to date night dinner.
I found this recipe years ago in Gourmet magazine and it was an instant hit. So much so that it has been the star attraction for countless dinners, both intimate and festive. The original recipe makes enough for eight people. I modified it for two.
The preparation for this easy rack of lamb recipe literally takes ten minutes. It cooks in a single pan – and because it’s not a big, hefty, roast, it’s done in about twenty minutes.
Table of Contents
How To Make Herb Crusted Rack of Lamb:
Either ask your butcher to “french” the rack of lamb, or buy it at Costco, where it’s already done for you.
Trim the lamb of any excess fat — a little fat is good — too much is just too much…
Add the bread and herbs to a mini food processor and chop until you have herbed breadcrumbs. Set aside.
Season the rack of lamb with salt and pepper.
Heat a heavy skillet over medium high heat and place the rack (fat side down) into the hot pan. Sear on one side for 1-2 minutes, then flip for another 1-2 minutes.
Remove the pan from the heat and spread dijon mustard over the top of the rack of lamb.
Mound the mustard with the breadcrumb mixture.
Transfer the crusted rack of lamb to a hot oven and roast for 18 minutes for medium rare, 20 minutes for medium.
Let it rest on your cutting board for four or five minutes and cut it into beautiful single or double cut chops. Decadent? Yes. Simple? Indeed.
This is one of those unique cuts of meat that is automatically dressed to impress — and for about fifteen dollars, crusted rack of lamb is an affordable luxury that feeds two (or three) people. Try it with these amazing French legumes for a complete meal.
Think about it… you could go out to dinner and easily spend thirty or forty dollars per person on this same entree —not including the wine.
I would rather put in the half an hour of prep, enjoying a really good bottle of wine and music of my choosing, than jockey for a seat at the bar, while I wait an hour for a table to open. Wouldn’t you?
Want to try a grilled rack of lamb? Here’s an easy recipe for herb crusted grilled rack of lamb, great for warm summer evenings.
Rack of Lamb with Herb Crust
Ingredients
- 1 slice bread I used whole wheat, but multi-grain and white bread are fine, torn into pieces
- ¼ cup fresh mint leaves
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon olive oil
- sprinkle of salt and pepper
- 1-2 tablespoons dijon mustard
- 1 rack of lamb eight ribs
Instructions
- Preheat oven to 400 degrees.
- Into a mini-prep food processor add bread mint and rosemary. Pulse until fine crumbs are formed. Set aside.
- Season lamb with salt and pepper.
- In a large grill pan or cast iron pan, heat olive oil over medium-high heat. Add lamb, fattier side down and cook for 1-2 minutes to sear. Flip lamb over and cook for an additional minute. Remove from heat.
- Spread mustard on fattier side of lamb.
- Top mustard with bread crumbs – pressing down slightly to adhere.
- Roast lamb for 18 minutes for medium rare. (20 minutes for medium).
- Remove from pan and let rest for 4-5 minutes on a cutting board.
- Carve into 2-rib portions.
Recipe Video
Notes
Nutrition
Pin” Rack of Lamb with Herb Crust” for Later!
I made this tonight and it was delicious! I got my rack from Costco. I was surprised at how quick and easy this was to make. My fiancé absolutely loved it. First time ever cooking lamb and I couldn’t be happier with the results. Thank you for sharing 🙂
I’m so glad you and your fiancé enjoyed the lamb. This is one of our “old reliable” recipes and we enjoy it every time we make it.
That crust looks so so amazing, love it! Would make a great show-stopper at a lunch party.
Definitely great for gatherings — and the recipe can be doubled or tripled.
This looks delicious and so simple to make, especially with a food processor! Yummy! Thank you for sharing this one! Luci’s Morsels | fashion. food. frivolity.
YUM! The mustard here sounds amazing. Looks so tasty!
Lamb can be a dominant taste – so the mustard adds a bit of tang. It’s a perfect compliment to the tender meat.
Wow. What a beautiful recipe. I rarely make rack of lamb but when I do, I am always so happy with how it turns out!
It’s a special treat when you do, isn’t it?
Lisa,
These are beautiful. My husband and I love lamb. Our 16 year Anniversary is coming up. I will be cooking something special in the kitchen. I am going to make these!! Thanks for the inspiration and the lovely recipe.
You’re gonna love it, Katie! Let me know how they turn out!
I have never prepared lamb because it’s daunting. I don’t come from a country where lambs are common, that’s my excuse. =) However, I would like to try it some time. Thanks for sharing your preparation method.
Once you do it, you’ll realize how ridiculously easy it is! Then you can look like the pro to all your friends.
My husband would love this as he loves lamb. I have never cooked a rack of lamb before though.
It’s the easiest thing in the world to do!
I don’t eat lamb but love the crust so will be trying it with beef – that should work well, shouldn’t it?
I would think so! Let me know how it goes for you!
I am not a huge lover of lamb but my hubby is and I make it for him sometimes. However you may have converted me with that herb and mustard crust. That looks delicious! Great pics too!
I think lamb is one of those love it or hate it things — that said, this one is a huge hit!
Such an elegant presentation! I only have one recipe that I make with lamb, but I really should be more adventurous with it.
Thanks, Renee! Lamb is so versatile. There are tons of ways to prepare it. I’ve got a few more on this site.
I love your style, with this post especially! From the Malbec, to the Pandora, and finally to this delicious rack of lamb preparation. It’s all so much better, at home for about $15, than out at a restaurant for 2 or 3 times the same amount. I’m a big fan of lamb but must confess I have never made it. Your recipe looks both delicious and “doable!” Thanks for the wonderful inspiration…
Thank you very much, Dan! I guess I’m cheap because I absolutely hate going out to dinner and ordering something that I can just as easily make at home. This lamb is truly THE EASIEST THING ON THE PLANET. Very doable! Let me know when you make it and tell me how it comes out!
These chops look wonderful. A perfect Easter treat. Did you grill the top to get the breadcrumbs golden?
Nope. I just baked them in the hot oven. If your oven runs a little hot, check the chops about halfway through. If they are getting too brown, lay a flat piece of aluminum foil over the top and it will prevent it from getting too dark.
Lisa, I love these photos. You’ve cooked the lamb so well and your pictures really show off the succulence of the lamb. Bliss.
Thank you, Jane! I was pleased with how they came out.
Love the sound of that herby crust – I need to get into the habit of adding fresh herbs when I make breadcrumbs, it can make such a difference!
I agree – fresh herbs add so much color and flavor!
I never tried rack of lamb ,but this recipe and your pics are tempting to make me try!
Prasanna – it’s the easiest thing in the world to make!
I’m a kiwi so rack of lamb always wins in my books, and this recipe looks delicious!
Yum! Rack of lamb is a favorite!
Always!
Id recommend a probe thermometer, 20 minutes gave me 115?. Took a bit more to get to 135? med-rare.
Good idea. Everyone’s ovens are different. Also, the meat will continue to cook for a few minutes after it’s removed from the oven. I usually take that into account as well. Cheers!
This looks awesome Lisa, but it’s going to take me longer than ten minutes to make because it will take me at least that long to find my mini food processor! You have inspired me with this recipe though. I’m going to make it!
Jean B.