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Stunning herb crusted rack of lamb on an elegant white serving platter for Easter dinner, golden panko herb crust covering the top, perfectly pink medium-rare meat visible where sliced between the ...
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
Cook Time 30 minutes
Total Time 45 minutes
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.