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Herbed Rack of Lamb

Herbed Rack of Lamb

In a small bowl combine the parsley, rosemary, thyme, onion powder, and 1 teaspoon sea salt. Combine the Dijon and garlic in another small bowl.

Take the lamb and coat both sides with the mustard and garlic mixture, and then coat with the herbs. Cover and refrigerate overnight, or at least 2 hours. Take out to let warm to room temperature 30 minutes before ready to prepare..

Preheat the oven to 300 degrees.

Set a large sauté pan over medium heat and add the oil. Put one or both (depending on the size of the pan) of the seasoned lamb in the pan, fat-side down, and sear until golden brown, about 3 to 5 minutes. Flip the and sear the other side for 2 minutes. Remove and place on a baking dish. If you are doing in batches – sear the other one now.

Place in the oven and roast until the meat registers 130 degrees in the thickes part of the lamb, about 20 minutes. Let rest for 5 minutes before cutting into chops and serving.

  • CRUST:
  • 2 large racks of lamb, cut in half with 3 bones per serving
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 4 slices stale bread made into crumbs.
  • 7 tablespoons grated parmesan, roughly 1/2 cup
  • 1 sprig parsley
  • 1 sprig thyme
  • 1 sprig coriander
  • 1 sprig rosemary
  • 2 tablespoons English mustard, or dijon mustard
  • Splash of olive oil

Servings 4
Preparation time 25mins
Cooking time 55mins

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Excellent! Perfect dish for two and could be scalable for a group. Substituted whole wheat bread crumbs, fresh grated parmesan and bone-in lamb shoulder for plain bread crumbs, pecorino romano and rack of lamb respectively. Broiled crust at the finish for 2 minutes to give it a bit more crunch. Accompanied the dish with roasted brussel sprouts and a simple baked potato with pasture butter for an amazing complete meal.

We made these chops for Boxing Day dinner, and they were fantastic. We barbequed instead of roasted, but the rub was fantastic and easy!

This was delicious!Although it did take longer than 30 min. to reach med. rare.It took closer to 40-45 min. Very good though!

I have made this recipe several times and it is my husbands favorite for rack of lamb. HOWEVER, we grill the racks rather than roasting them. I really press the crust on the meaty side of the rack and we grill them "low and slow." The flavor is exceptional and definitely a keeper in our house. PS We grill outside year 'round!!

Very, very good, but next time I might give it a minute or two under the broiler to crisp the crust further. Otherwise, phenomenal.

This was excellent! I used trimmed lamb racks, and made the crust a few hours ahead and kept it in the fridge. I added a little more oil for ɼrust' texture and used cilantro instead of basil. I firmly pressed it over the lamb about 1/2 to 3/4 inches thick. When guests arrived, I popped it into the oven and enjoyed champagne with them while it cooked. So easy to prepare, but VERY elegant. My guests were impressed! Served it with a lemon/parmesan risotto and a green salad. Cooked it exactly as directed, and it was PERFECT! This one is slated for many dinner parties to come!

I've made this for 2 people up to 10 and it's always been a big hit.

Delicious except lamb was overcooked. 30 minutes is too long for medium-rare. I will make this again but cook for 20 minutes and then remove from oven to sit for 10 minutes.

After all the rave reviews, I was expecting a blockbuster for x-mas eve dinner. It was just O.K. I think I should have browned the Lamb rack first and cut off the layer of fat on top to enhance the flavors and get rid of the chewy bit. I bought high quality frenched rack from Whole Foods market, so that wasn't the issue.

This recipe was absolutely wonderful and not at all difficult to make. My husband is not a lamb lover, but did not stop raving about how delicious it was! I will absolutely make it again!

Quite possibly the best recipe on the site. and that is saying something!! This is very easy to make and is incredibly delicious. Your guests will rave. It is a family favorite. Last year I made it when my parents were in town and for the whole summer my Mom impressed her friends with it at dinner parties. The best thing is you can prepare it ahead and cook right before serving. So you wont be in the kitchen during your whole party (unless the party is in the kitchen!)

wow! i love lamb, and thiswas fabulous, made it for a large dinner party that i catered. the flavor penetrated the lamb to the bone, I was a little overwhelmed by the excess of crust, thought it distracted from the lamb meat, so I just rubbed it off of mine, but guests at the party ate them as they were and raved.

I seared the racks first, and brought them to room temp before roasting. Everyone loved the meal. I expected the crust to be a little crispier, but it really infused great flavor into the lamb.

This is a delicious and easy recipe that is sure to impress. The herb crust is so tasty my husband and I couldn't stop raving about it.

We made this dish for Christmas dinner and it was fabulous! We used 3 racks of Icelandic lamb and trippled the recipe. All of our guests raved over the lamb, and coming from seven 3 & 4-star restaruant employees, that's quite a compliment!

This recipe was so easy and amazingly good! My guests couldn't stop talking about it.

After all the rave reviews I was expecting a bit more. It was very good, but I was hoping for a knock-the-socks-off-the-guests recipe, and that it is not. With one of the racks I trimmed the fat off completely, and both my girlfriend and I thought it was considerably better than the others. (And we're not afraid of fat.) Overall, a keeper.

I used a Costo rack of lamb - it was wonderful (although I will try it with Colordo lamb if I can find it). Very easy to make, tastey, even my not-so-crazy-about-lamb husband said it's a keeper!

First, Iɽ love the recipe for the Potatoes Stuffed w Leek Mousse mentioned below!!The lamb was excellent, easy, and delicious. Suggestions: searing the rack in a pan fat-side-down before rubbing it w breadcrimb mixture will serve dual purpose of 1) keeping the crust from cracking & falling off while cooking & 2) negate the need to further trim fat from a frenched rack.

Super good and super presentation - I agree w/the cook who said let sit at room temp

45 min. before roasting. Served w/potatoes stuffed with Leek Mousse - wonderful!

You can't beat rack of lamb, but the balance of the ingedients of this recipe made it that much better.

This was the first rack of lamb I ever made. IT was scrumptious and easy to prepare. It will now be a regular on my weekly menus.

I bought a pre-frenched lamb rack at costco and did this recipe. Wow was it good. When I thought of the money I saved it was even better.

I would make this again in a heartbeat. It was EXCELLENT . next time I would try rosemary just to see how that is because I love rosemary and lamb.


1. Take lamb out of refrigerator at least one hour before start so can reach room temperature. If using frozen lamb, first defrost over night in refrigerator.

2. Preheat oven to 450 degrees F.

3. Place bread crumbs, rosemary, garlic, salt and pepper (first list above) in bowl. Add olive oil so it becomes a moist paste.

4. Cut any excess fat off ribs so only lean meat exposed. Season with salt and pepper (second list above) and add olive to a large skillet. Place skillet on stove with high heat. Pace rack in pan with tongs and sear both sides of lean meat - total about two minutes.

5. Cover rack of lamb with dijon mustard front and back and rub bread crumb mixture over entire lean meet area. Cover ends of bones with aluminum foil so attractive after high heat cooking.

6. Place in uncovered roasting pan in the 450F oven in the center. Rare will be about 12 minutes cook time, medium rare 15 minutes, 18 minutes is moving into well done territory. An instant read thermometer that has been calibrated will read 125F to 130F for rare. Take rack of lamb out of oven, place on cutting board and cover with aluminum foil tent. Let rest for 7-10 minutes. Rest period cooks meat from inside to out and is critical step if you want juicy tender middle.

7. Slice three ribs per serving.

If undercooked likely did not start with room temperature rack, or oven not really 450. Check with oven thermometer, make sure up to temperature before place ribs in oven. I like to use lodge cast iron grill pan over roasting pan . it really holds heat well

Herb-Crusted Rack of Lamb

Mince garlic in processor. Add next 5 ingredients. Using on/off turns, process just until basil is finely chopped. Drizzle oil over. Process until mixture is blended. DO AHEAD Can be made 4 hours ahead. Cover chill.

Step 2

Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Arrange, bone side down, on small rimmed baking sheet. Press breadcrumb mixture onto lamb, coating completely. Roast until meat thermometer inserted into center of lamb registers 135°F for medium-rare, about 30 minutes. Let lamb rest 15 minutes.

Step 3

Transfer lamb to cutting board. Cut between bones into individual or double chops. Divide between 2 plates serve.

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Recipe Summary

  • 1 ½ cups lightly packed flat-leaf Italian parsley leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon minced fresh garlic
  • 3 tablespoons butter, melted
  • 1 cup soft bread crumbs
  • 1 tablespoon lemon zest
  • 2 racks lamb, frenched (1 1/2 pounds total 8 ribs each)
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil

In a food processor, blend parsley, thyme, garlic and butter. Add bread crumbs and lemon zest and pulse once or twice to combine.

Place the racks of lamb, rib sides down, in a shallow roasting pan. Season with salt and pepper. Press the herb mixture over each rack of lamb, patting evenly. Drizzle with olive oil. Roast in a 450° oven for 25 minutes or until an instant-read thermometer inserted in meat registers 145°. Remove and tent loosely with foil. Let stand 10 minutes before serving.

Red Wine Sauce Rack of Lamb

A rack of lamb always makes a fabulous dinner and an elegant centerpiece for a special occasion. Our succulent rack of lamb is roasted and served with an easy red wine and herb pan sauce that pairs beautifully with the gamey flavor of the lamb. The sauce is also delicious with side dishes like creamy mashed potatoes and silky risotto that soak up the sauce, making every bite simply delicious. Roasted Brussels sprouts or steamed green beans are great choices for a vegetable side.

Lamb is a delicious protein that carries a lot of great nutrition. Besides a hefty dose of protein—23 grams in a 4-ounce serving of lean lamb—lamb also has great levels of iron, magnesium, potassium, and vitamins B6, and B12. Find lamb that is locally raised and organically fed for greater flavor. Online butcher shops deliver great quality game to your doorstep, and local butchers always carry beautiful cuts that you can order in advance. The choice of Frenching the racks or not is up to you, both presentations are great and equally flavorful.

For the red wine sauce, use a wine that you'd drink by the glass. The better the wine, the better the sauce. For the best flavor, use fresh and organic herbs if possible. Rosemary, thyme, and chives all pair deliciously with lamb. To find the perfect wine pairing, go for a bottle similar to the dry red wine you use for the sauce. If you use a good-quality pinot, merlot, or cabernet sauvignon for the sauce, the rack will go nicely with a similar type of wine.


  • 2 racks of lamb (2 1/2 pounds each), chine bones removed and excess fat trimmed
  • Salt and freshly ground black pepper
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped flat-leaf parsley
  • 2 teaspoons chopped rosemary
  • 2 teaspoons chopped thyme
  • Caramelized Onion Jam, for serving

Light a grill or preheat a grill pan. If using charcoal, let the coals burn until white, then push them to one side of the grill. Season the lamb with salt and pepper. Spread the meaty sides of the racks with the mustard and then press the parsley, rosemary and thyme onto the meat.

Sear the racks of lamb over high heat, or directly over the coals, meaty side down, until they are nicely browned, about 6 minutes. Turn the racks so that they are leaning against each other with the bones pointing up and grill until the meaty sides are nicely browned on the bottom, about 3 minutes. Turn the racks bone side down and lower the heat to moderately low, or move the racks to the cooler side of the grill. Cover the grill and continue cooking until an instant-read thermometer inserted in the center of the meat registers 130° for medium-rare meat, about 20 minutes. Transfer the racks of lamb to a carving board and let rest for 10 minutes.

Using a sharp slicing knife, carve the racks of lamb into chops and serve with the Caramelized Onion Jam.

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.

Mustard-herb crusted rack of lamb

Rack of lamb can be intimidating—an expensive cut of meat that many enjoy at a restaurant but would never think to make at home. In fact, this is one elegant dish that does not require a lot of prep time, nor is it complex. So go out and buy a rack of lamb, grab a bottle of your favourite red wine, prepare some candles and get ready to enjoy an elegant, fancy dinner for two in less than an hour of active cooking time.

The ingredients are quite simple: Dijon mustard, herbs, breadcrumbs, baby potatoes and olive oil. To keep this recipe quick and easy, I recommend having your butcher prepare the meat for you, trimming away to the chine bone and cleaning the rib bones. However if that isn’t possible, or you want to do this yourself, there is a great how-to video over at Martha Stewart here. We always have fun selecting which red to pair with lamb—we love a good Châteauneuf-du-Pape which tends to be fruity, luscious and a bit spicy.

The breadcrumb mixture is quick to put together, and it really compliments the lamb flavours to make this roast extra-special.

It’s important to get a good sear on the fat, to ensure it’s nice and crispy and not overly fatty once you roast it. Use tongs to turn the meat to sear it on all sides.

I take the pan drippings and spoon them over the potatoes giving them great flavour. The potatoes roast together with the lamb so the roast even comes with its own built-in side dish!

Next you add the lamb to the dish, coat it with mustard and then the breadcrumbs. Insert a thermometer if you have one (my oven comes with one that plugs into the oven, the timer beeps when the preset temperature is reached which is super handy). The ideal temperature to remove the rack from the oven is 130°F for medium rare—it will climb another 5 or so degrees while it rests.

Golden and glorious, the rack emerges from the oven. Resist the temptation to cut into it right away and cover it with foil to rest for 10 minutes.

So elegant when plated, rack of lamb is a special treat that you don’t have to save for going out—you can make it at home and it’s easier than you would ever think!