Romantic Rack Lamb Herb Crust (Printable)

Succulent rack of lamb, fragrant herb crust, oven-roasted perfection. Ideal for a romantic dinner or special occasion.

# What You'll Need:

→ Lamb

01 - 1 (8-bone) rack of lamb, frenched (approximately 1.5 pounds)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper

→ Herb Crust

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

→ For Serving

12 - 1 tablespoon unsalted butter (optional)

# How to Make It:

01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - Pat the rack of lamb thoroughly dry with paper towels. Season generously all over with kosher salt and freshly ground black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the lamb, beginning with the fat side down, until beautifully browned on all sides (approximately 2–3 minutes per side). Transfer the seared lamb to the prepared baking sheet, ensuring the meat side is facing up.
03 - In a small mixing bowl, combine the Dijon mustard, the remaining 1 tablespoon of olive oil, finely minced garlic, chopped fresh rosemary, thyme, parsley, gluten-free breadcrumbs, and lemon zest. Mix thoroughly until a thick, uniform paste is formed.
04 - Evenly brush the prepared herb mixture over the top and sides of the seared lamb rack, gently pressing to ensure it adheres well and forms a cohesive crust.
05 - Roast the lamb in the preheated oven for 18–22 minutes for a medium-rare doneness (target internal temperature: 130°F). Adjust the roasting time as needed for your preferred level of doneness.
06 - Once roasted, remove the lamb from the oven. Loosely tent it with aluminum foil and allow it to rest for 10 minutes. This critical step helps the juices redistribute, ensuring a tender and succulent result.
07 - Carefully carve the lamb rack between the bones to create individual chops. If desired, dot each chop with a small amount of unsalted butter just before serving to enhance richness.

# Expert Advice:

01 -
  • You&ll utterly surprise yourself with how effortlessly you can create something so incredibly elegant.
  • The herb crust isn&t just a pretty face; it locks in all that amazing lamb flavor, creating perfect bite after perfect bite.
02 -
  • I learned the hard way that skipping the resting step is a cardinal sin; those precious juices will just spill out, leaving you with dry meat.
  • Overcrowding the pan while searing means you&ll steam the lamb instead of getting that beautiful, crisp crust; give it space to breathe!
03 -
  • Invest in a good meat thermometer; it&s your best friend for achieving that consistently perfect medium-rare without any guesswork.
  • Let the Dijon, garlic, and fresh herbs sit together for 5&10 minutes before adding the breadcrumbs; it really allows their flavors to meld and deepen.

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