Description
This Roasted Rack of Lamb with Garlic and Herbs is a delicious and elegant main dish perfect for special occasions or a sophisticated dinner. Tender lamb racks are seasoned with a blend of garlic, onion powder, white pepper, and kosher salt, slathered with Dijon mustard, and then coated with a flavorful crust of bread crumbs, butter, and fresh herbs. Roasting brings out the rich flavors, resulting in juicy, aromatic lamb with a crisp herb crust.
Ingredients
Scale
Lamb and Seasoning
- 4 racks of lamb (about one pound per rack, each with 8 bones)
- 1 tsp kosher salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp ground white pepper (or ground black pepper)
- 4 Tbsp Dijon mustard
Bread Crumb Herb Crust
- 1 1/2 cups plain bread crumbs (not panko)
- 1 cup unsalted butter (softened)
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 2 tsp kosher salt
- 1/2 tsp ground white pepper (or black pepper)
- 1/3 cup fresh rosemary (chopped, or substitute dried rosemary)
- 1/3 cup fresh thyme (chopped, or substitute dried thyme)
Instructions
- Prepare the Lamb: Preheat your oven to 400°F (200°C). Using the racks of lamb, pat them dry with paper towels. Season both sides evenly with 1 tsp kosher salt, 1 tsp onion powder, 1 tsp garlic powder, and 1/2 tsp ground white pepper to infuse flavor into the meat.
- Apply Dijon Mustard: Spread 1 tablespoon of Dijon mustard evenly over each rack’s meat side. This will help the herb crust adhere and add tangy flavor.
- Make the Herb Crust Mixture: In a mixing bowl, combine the softened 1 cup unsalted butter with 1 1/2 cups plain bread crumbs, 1 tbsp onion powder, 1 tbsp garlic powder, 2 tsp kosher salt, 1/2 tsp ground white pepper, 1/3 cup chopped fresh rosemary, and 1/3 cup chopped fresh thyme. Mix until evenly blended into a paste-like consistency.
- Coat the Lamb: Press the butter and herb bread crumb mixture generously over the mustard-coated side of the lamb racks, creating an even crust layer over the meat.
- Roast the Lamb: Place the racks of lamb on a roasting pan or baking sheet with the bones down and the crusted side facing up. Roast in the preheated oven at 400°F (200°C) for approximately 25 to 30 minutes for medium-rare, or adjust time for preferred doneness. The crust should be golden brown and the internal temperature around 130-135°F for medium-rare.
- Rest and Serve: Remove the lamb from the oven and let it rest covered loosely with foil for 10 minutes to allow juices to redistribute. Slice between the bones to serve individual chops, and enjoy the aromatic, flavorful rack of lamb.
Notes
- Use fresh herbs for the best flavor, but dried rosemary and thyme can be substituted in a pinch (reduce quantity to one-third).
- Ensure the butter is soft to mix easily with bread crumbs and herbs.
- The internal temperature for medium-rare lamb is 130-135°F; use a meat thermometer for accuracy.
- Letting the lamb rest after roasting ensures juiciness and tenderness.
- If you prefer a stronger herb flavor, increase the fresh rosemary and thyme slightly.
