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4.9 from 66 votes

Herb Crusted Rack of Lamb

This delicious Herb Crusted Rack of Lamb is so much easier to make than you think! With a handful of ingredients and ready in a matter of minutes, this rack of lamb is perfect for your next dinner party!

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4
Calories: 202 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 1 ½ pound rack of lamb (8 ribs)
  • ½ teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
  • ⅓ cup breadcrumbs I used Panko
  • ¼ cup mint fresh, chopped
  • 2 tablespoon parsley fresh, chopped
  • ¼ teaspoon red pepper flakes
  • 3 cloves garlic minced
  • ½ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste
  • 1 tablespoon olive oil
  • 2 tablespoon Dijon mustard

Instructions

    Cup of Yum
  1. Preheat your oven to 450°F.
  2. Season the rack of lamb with salt and pepper. Set aside.
  3. In a small bowl combine the breadcrumbs, mint, parsley, red pepper flakes. garlic, salt and pepper. 
  4. In a large skillet heat the olive oil over medium-high heat. Add the rack of lamb and sear on all sides, about 2 minutes per side or until browned. Turn the heat off.
  5. Brush the rack of lamb with Dijon mustard on both sides then press the breadcrumb mixture over the lamb. The mustard should help with the breadcrumb mixture sticking to the lamb. 
  6. Transfer the skillet with the rack of lamb to your oven and bake for 18 minutes to 25 minutes or until a thermometer inserted in the thickest part of the lamb registers your desired temperature. Read recipe notes for temperatures.
  7. Let the rack of lamb rest for about 5 to 10 minutes before cutting into chops.

Notes

  • 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

  • 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.

Nutrition Information

Serving 2chops Calories 202kcal (10%) Carbohydrates 8g (3%) Protein 16g (32%) Fat 11g (17%) Saturated Fat 3g (15%) Cholesterol 48mg (16%) Sodium 789mg (33%) Potassium 257mg (7%) Vitamin A 315IU (6%) Vitamin C 4.1mg (5%) Calcium 43mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 202

% Daily Value*

Serving 2chops
Calories 202kcal 10%
Carbohydrates 8g 3%
Protein 16g 32%
Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 48mg 16%
Sodium 789mg 33%
Potassium 257mg 5%
Vitamin A 315IU 6%
Vitamin C 4.1mg 5%
Calcium 43mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.