Herb Crusted Rack of Lamb for Easter Dinner

Rack of lamb is the ultimate Easter dinner showstopper, and this herb-crusted version is surprisingly simple to pull off. The outside gets a gorgeous golden crust of fresh herbs, garlic, Dijon mustard, and breadcrumbs, while the inside stays perfectly pink and juicy.

I used to be intimidated by cooking lamb, but once you realize it’s basically a sear-and-roast situation, it becomes one of the easiest impressive dinners you can make. The herb crust does all the heavy lifting in terms of flavor, and the whole thing goes from oven to table in under an hour. Serve it with roasted potatoes and you’ve got yourself a proper Easter feast.

Sarah Mitchell

Herb Crusted Rack of Lamb for Easter Dinner

Rack of lamb is the ultimate Easter dinner showstopper, and this herb-crusted version is surprisingly simple to pull off. The outside gets a gorgeous golden crust of fresh herbs, garlic, Dijon mustard, and breadcrumbs, while the inside stays perfectly pink and juicy.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

• 2 racks of lamb (about 1.5 lbs each), frenched
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• Salt and freshly ground black pepper
• 1 cup panko breadcrumbs
• 3 tablespoons fresh rosemary, finely chopped
• 3 tablespoons fresh thyme, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Zest of 1 lemon

Method

 

1. Preheat your oven to 425°F (220°C). Let the lamb racks come to room temperature for 20 minutes.
2. Mix together the panko breadcrumbs, rosemary, thyme, parsley, garlic, olive oil, salt, pepper, and lemon zest in a bowl until well combined.
3. Season the lamb racks generously with salt and pepper on all sides.
4. Heat 2 tablespoons olive oil in a large oven-safe skillet over high heat. Sear the lamb racks fat-side down for 3-4 minutes until deeply golden. Sear the other sides for 1-2 minutes each.
5. Remove the lamb from the skillet and brush the fat side and top generously with Dijon mustard.
6. Press the herb breadcrumb mixture firmly onto the mustard-coated surfaces, covering as much area as possible.
7. Place the lamb racks bone-side down in the skillet (or on a roasting rack in a baking pan).
8. Roast for 18-22 minutes for medium-rare (internal temp of 130°F) or 25 minutes for medium (140°F).
9. Remove from the oven and tent loosely with foil. Let rest for 10 minutes — the temperature will rise another 5-10 degrees.
10. Slice between the bones into individual chops and serve immediately.

Notes

Ask your butcher to french the racks — it means they clean the bones for a beautiful presentation. The mustard acts as glue for the herb crust, so don't skip it. Let the lamb rest after cooking — cutting too early means all those juices end up on your cutting board instead of in the meat. Use a meat thermometer for perfect results every time.