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This juicy and flavorful Herb Crusted Rack of Lamb recipe is perfect for entertaining guests, yet easy enough to treat yourself to on a weeknight. This step-by-step guide will give you the perfect lamb every time!
For me, lamb is such a great main to serve for special dinners. This rack of lamb looks absolutely gorgeous, but takes up minimal prep and cook time. Spend more time with your guests and less time slaving away in the kitchen!
Some people complain about the gamey flavor of lamb, but I’m convinced they just haven’t tried it done right. These gorgeous fresh herbs complement the meat perfectly to create an irresistible flavor.
Ingredients You Need for Herb Crusted Rack of Lamb
Keep scrolling for the full recipe and ingredient amounts.
For this recipe you will need:
- Rack of Lamb – I use a 1 ½ lb rack, frenched. Approximately 8 ribs.
- Salt & pepper – Use as much or as little as you like. I prefer to season the rack generously!
- Vegetable oil – Vegetable oil has a much higher smoke point than olive oil, which makes it perfect for high-heat searing.
For Herb Coating
- Garlic – I always say, the more garlic the merrier. You can use as much or as little garlic as you’d like!
- Fresh Herbs – I used parsley, thyme and rosemary. Since these herbs really make up the flavor in this recipe, I highly suggest using fresh over dried.
- Salt & pepper – Since the lamb itself will be seasoned, you can season delicately to reduce the sodium content.
- Olive oil – You only need a little bit- just enough for the herb mixture to stick to the lamb.
What Is Frenched Lamb?
When you “french” lamb, that means the bones of the roast have been trimmed of any meat, fat, and membrane for a clean look. When there is too much tissue on the bones, they’ll come out of the oven looking charred. By using frenched lamb they will stay nice and white. Regardless of whether or not you french the lamb, the flavor of the meat won’t be impacted. You can ask your butcher to do this!
How to Make Herb Crusted Rack of Lamb
- Prepare the herb mixture: Preheat the oven to 450F. Stir together garlic, herbs, salt, pepper, and oil.
- Sear the meat: Pat lamb dry and season the meat generously with salt and pepper. Coat the meat with your prepared herb mixture. Heat a large skillet over high heat for about 2 minutes. Add the oil, then sear the meat of your rack on all sides.
- Roast: If you aren’t using an oven proof skillet transfer the rack to a small roasting pan. Roast the lamb on the middle rack of your oven for 15 minutes. Cover it loosely with foil, then roast for another 5-10 minutes or until an instant-read thermometer inserted into the thickest part of the roast reads 125F.
- Serve: Let the lamb rest covered for 10 minutes. This will allow the temperature to rise to medium rare, 130F. Cut lamb chops by slicing between the bones. Serve 2-3 chops per person.
How To Check For Doneness
Lamb, much like beef can be cooked to different temperatures for different cuts. Lamb is most often cooked rare or medium rare.
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
Some Tips
Make sure your skillet is hot enough: The key to a good rack of lamb is creating a solid sear to hold all those juices in. Let your skillet hang out on the heat for a few minutes at least. This will also ensure your herb mixture sticks to the lamb rather than the skillet.
Try different flavor combos. Love oregano, mint or basil? Don’t be afraid to toss them in and try new combinations. This recipe is a great base to build flavor. Go ahead and use up whatever herbs you have on hand and try out bold new flavor combinations!
Don’t go overboard with herbs: The trick is to not go overboard with the herbs. The lamb tastes so good on its own, the seasoning should complement the lamb, not dominate it. Whichever combination of herbs you use, make sure it adds up to 1/3 cup in total.
Let your lamb rest. Like any other meat, lamb needs to rest before cutting or the juices will all run out and you’ll be stuck with dry meat. Give it at least 10 minutes so that the residual heat tapers off and your meat re-absorbs all those juices.
How To Serve Rack Of Lamb
I served this rack of lamb with potatoes! Whether they’re roasted or mashed, you can’t go wrong. You can also serve it with roasted veggies, polenta, or rice.
How to Store Leftover Lamb
Refrigerate your lamb in an airtight container for 3 to 4 days. If you choose to freeze it, I would slice it up first for easier thawing. Keep in mind that when you reheat leftover lamb, you’ll end up cooking it more. Medium-rare lamb will end up more medium-well after being reheated.
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Herb Crusted Rack Of Lamb
Ingredients
- 1 1/2 pound rack of lamb frenched, 8-rib
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1 teaspoon vegetable oil
For Herb Coating
- 4 cloves garlic minced
- 1/4 cup parsley fresh, chopped
- 1 teaspoon thyme fresh, chopped
- 1 teaspoon rosemary fresh, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoon olive oil
Instructions
- Prepare the herb mixture: Preheat the oven to 450F. Stir together garlic, herbs, salt, pepper, and oil.
- Sear the meat: Pat lamb dry and season the meat generously with salt and pepper. Coat the meat with your prepared herb mixture. Heat a large skillet over high heat for about 2 minutes. Add the oil, then sear the meat of your rack on all sides.
- Roast: If you aren’t using an oven proof skillet transfer the rack to a small roasting pan. Roast the lamb on the middle rack of your oven for 15 minutes. Cover it loosely with foil, then roast for another 5-10 minutes or until an instant-read thermometer inserted into the thickest part of the roast reads 125F.
- Serve: Let the lamb rest covered for 10 minutes. This will allow the temperature to rise to medium rare, 130F. Cut lamb chops by slicing between the bones. Serve 2-3 chops per person.
Tips & Notes:
- 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
