Kitchen notes · a little help before you start
Herb Crusted Rack of Lamb
A rack of lamb looks right at home at a dinner you want to take your time over. The herb crust gives each chop a savory edge, with mint coming through as you cut in. Pass a few chops around and enjoy the meal together.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Main course
- Primary protein
- Lamb
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Brown before coating
Sear the seasoned rack on all sides, then turn off the heat before applying mustard and the herb crumbs.
2. Press the crumbs on
Brush Dijon over both sides first, then press the breadcrumb mixture onto the mustard-coated lamb to help it stick.
3. Check away from the bone
Insert the thermometer into the thickest meat without touching bone to check the lamb.
Get to know the ingredients
Fresh chopped mint
The mint is fresh and chopped, mixed through the breadcrumbs with parsley, chili flakes, garlic and seasoning.
Dijon mustard
The Dijon is brushed on after searing and before the crumbs, forming the layer that holds the coating.
Minced garlic
Mince the garlic before mixing it into the herb crumbs, so it is spread through the lamb's coating.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Herb Crusted Rack of Lamb
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Rest before making chops
Let the roasted rack rest for the stated interval before cutting between the ribs into individual chops.
A little more help as you go
The skillet goes into the oven
The directions roast the lamb in its searing skillet, so plan for that skillet to make the oven transfer.
Refrigerate leftover lamb airtight
Refrigerate leftover lamb in airtight containers for three to four days after the meal.
A few questions you might have
Do I add herbs before searing?
Sear the seasoned lamb first. The herb-and-breadcrumb mixture goes on afterward, held by the brushed Dijon mustard.
Are panko crumbs included?
The breadcrumb ingredient specifically mentions panko as the crumbs used for the coating, mixed with the herbs and garlic.
What helps the coating hold on?
The Dijon mustard is brushed over both sides before the crumbs are pressed on, helping them stick to the rack.
Does rack size affect roasting?
Cooking time depends on the rack's size and your preferred finish. Use a meat thermometer to check.
Where does the red pepper go?
The red pepper flakes are mixed with the breadcrumbs, fresh herbs, minced garlic and seasoning before coating the lamb.
Any more cooking tips?
Let the lamb rest for a few minutes before slicing into it, this will result in a juicier meat, plus some carryover cooking will occur, taking the internal temperature of the lamb higher by about 5 more degrees. The cooking time totally depends on how big your rack of lamb is and how you prefer it cooked. Use a meat thermometer to accurately tell if your lamb is cooked. Insert a meat thermometer into the thickest part of the meat that’s not touching the bone. Use the below temperatures to cook it to your liking: Rare – 115 F to 120 f Medium-rare – 120 F to 125 F Medium – 130 F to 135 F Medium-well – 140 F to 145 F Well done – 150 F to 155 F I served this rack of lamb with these roasted potatoes as seen in the pictures. Leftovers : refrigerate the lamb in airtight containers. It should last anywhere from 3 to 4 days in the refrigerator.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
