Herb Crusted Lamb Rack with Oven Finish
Introduction
A herb crusted lamb rack is an elegant centrepiece that is easier than it looks. The rack is seared for flavour, brushed with mustard, then pressed with a golden crust of panko, parmesan, garlic, lemon, and fresh herbs before finishing in a hot oven. Sliced into individual chops, it is tender, pink, and full of Mediterranean flavour.
Use a good grass fed lamb rack, French trimmed. The crust crisps in the oven while the meat stays juicy and medium rare.
Ingredients
For 6 servings
- 2lamb racksabout 750g each, French trimmed
- salt and pepperto season
- 2 tbspDijon mustard
- 1 cuppanko breadcrumbs
- 1/4 cupparmesanfinely grated
- 1/4 cupparsleyfinely chopped
- 2 tbsprosemaryfinely chopped
- 2 tbspthymefinely chopped
- 2 clovesgarlicminced
- 1lemonzested
- 3 tbspolive oildivided, plus extra to moisten
Utensils
6 items to gather · Tap to tick off
- Heavy ovenproof skillet
- Mixing bowl
- Pastry brush
- Meat thermometer
- Chopping board
- Aluminium foil
Cooking Steps
Prep and preheat
Take the lamb out of the fridge 30 to 60 minutes before cooking. Preheat the oven to 230°C. Pat the racks dry and season with salt and pepper.
Sear
Heat 1 to 2 tbsp oil in a heavy ovenproof skillet over high heat and sear the racks fat side down for 3 to 4 minutes until golden, then turn to sear the other sides for 1 to 2 minutes. Set aside to cool slightly.
Make the crust
Mix the panko, parmesan, parsley, rosemary, thyme, garlic, lemon zest, and enough oil to lightly moisten.
Crust the lamb
Brush the racks with Dijon mustard, then press the herb crust firmly onto the mustard for an even, thick layer.
Oven finish
Roast crust side up for 15 to 25 minutes until the centre reaches 52 to 54°C for medium rare. Cover the bones with foil if they brown too quickly.
Rest and serve
Rest loosely tented for 10 to 15 minutes, then slice between the bones into chops and serve.
Nutrition
Per Serving
Recipe serves 6Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What temperature should rack of lamb be? +
Pull a rack of lamb at 52 to 54°C for medium rare, then rest it so it climbs a few degrees. Lamb rack is lean and tender and best kept pink, since it dries out past medium. A meat thermometer in the centre of the eye is the most reliable guide.
How do you get the crust to stick to lamb? +
Brush the seared lamb with Dijon mustard first, then press the herb and panko crust firmly onto it. The mustard acts as glue and adds flavour, while pressing the crust on compacts it so it holds together and crisps evenly in the oven rather than falling off.
Should you sear lamb rack before roasting? +
Yes. Searing the rack fat side down renders some fat and builds a golden, flavourful crust before it goes in the oven. It also firms the surface so the herb crust adheres well. A short, hot sear on all sides is enough before crusting and finishing in the oven.
How long do you rest a rack of lamb? +
Rest a rack of lamb for 10 to 15 minutes, loosely tented with foil, before slicing. Resting lets the juices settle back through the meat so the chops stay moist. It also lets the carryover heat finish bringing it to your target doneness, so pull it a touch early.
How do you carve a rack of lamb? +
Once rested, slice straight down between each bone to separate the rack into individual chops. A sharp knife and a steady board give clean cuts through the crust. Serving two or three chops per person makes an elegant, generous portion.
