You want a holiday main course that makes everyone stop and snap a pic; something that tastes as incredible as it looks. But if you’ve been following standard lamb recipes, you’ve probably hit the same wall: the timing feels off, the crust doesn’t crisp right, or you end up with meat that’s either overdone or undercooked….
The issue? Most recipes are written without considering the variation in the sizes of racks of lamb. When you size up to a real American lamb, the weight changes everything. Cook to the clock and you’re gambling.
But here’s what actually works: weigh your rack so you can compare against the recipe ingredients, sear it hard to build a thick herb crust, then cook to internal temp. That’s it, cooking to temp, not time. That’s the move that turns this into the show-stopping centerpiece that everyone asks you to make again.
We’ve been cooking this exact lamb, Freedom Run Farm specifically, for years. The yield is nearly double what you get from imported, which means understanding your weight and your temp is non-negotiable. Skip the guesswork. This technique works every time because it’s built on what actually happens when you’re working with premium American lamb, not what some generic recipe hoped would work on something smaller.
In this recipe:
What is Rack of Lamb:
The rack sits in the rib primal, just behind the shoulder — the most tender muscle group on the lamb because it doesn’t get much exercise. That’s why it’s the go-to cut for fast, high-heat roasting and those picture-perfect chops you see on restaurant plates.
If you love big, bold flavors like this as much as we do, don’t miss our Grilled Lamb Chops or Smoked Leg of Lamb for more impressive but still approachable lamb recipes.
🔪 Ingredients You’ll Need
For the Lamb
- Rack of lamb: about 1½ to 2 pounds, Frenched. Figure about 1 to 2 bones per person when estimating how much lamb to buy.
- Kosher salt: seasons and draws moisture to the surface for a better sear
- Ground black pepper: builds flavor depth
- Avocado or Olive oil: for searing
- Unsalted butter: for basting
- Dijon mustard: helps the crust adhere and adds tang
For the Herb Crust
- Panko breadcrumbs: for crunch
- Finely grated Parmesan: adds umami and helps the crust brown
- Fresh parsley: bright, grassy flavor
- Fresh mint: cool contrast to rich lamb
- Fresh rosemary: that classic lamb pairing
- Garlic: minced fine for even flavor
- Olive oil: moistens crumbs so they toast evenly
- Kosher salt & black pepper: balance and seasoning
Equipment
- Cast-iron skillet or heavy oven-safe pan
- Instant-read thermometer – Use a good digital meat thermometer, and you’ll nail the perfect temp every time
- Food processor
- Cutting board & carving knife
- Aluminum foil
📝 How to Make Herb-Crusted Rack of Lamb: Step-by-Step Instructions
- Prep the lamb.
Preheat oven to 450°F (230°C). Pat lamb dry and trim any thick surface fat. Season all over with salt and pepper. - Sear for flavor.
Heat the oil in an oven-safe skillet over medium-high. Sear the rack fat side down first, 1–2 minutes per side, until browned. Add butter for the last 30 seconds and baste.
Important: You’re searing before adding the herb crust. Searing now renders the surface fat and gives you that golden base; if you sear with the herbs on, they’ll just burn and fall off. - Make the herb crust.
In a food processor, pulse panko, Parmesan, parsley, mint, rosemary, garlic, olive oil, salt, and pepper until just moistened. A small food processor makes mixing the crust a breeze. - Crust it.
Brush Dijon mustard over the meaty side of the rack. Press the herb crumbs on top to form a firm layer. - Roast to perfection.
Return to the skillet or transfer to a rack set over a sheet pan. Roast 20–25 minutes, until the internal temperature hits 120–125°F for medium-rare (or 130°F for medium). Learn more about target temps in our ultimate temp guide – we break down lamb temps too. - Rest and slice.
Let rest 15 minutes before slicing between the bones into chops. Spoon any buttery pan juices over the top. - Serve.
Plate over creamy polenta or with roasted asparagus for a full dinner.
🔄 Substitutions & Variations
- Breadcrumbs: Regular works fine – just toast in oil for extra crunch.
- Herbs: Swap mint for thyme or basil if you prefer.
- Cheese: Skip the Parmesan for a dairy-free version – or jazz it up and use pecorino for a sharper bite.
- Lamb chops variation: Use the same crust and bake for 10–12 minutes at 400°F.
💡 Meat Nerd Tips
- Press the crust firmly — if it’s loose, it’ll fall off when slicing.
- Don’t skip the sear. It builds flavor and renders surface fat.
- Temperature discipline: Pull at 120–125°F for medium-rare; carryover cooking takes it up another 5–10°.
- Rest it properly. Slice too early and you’ll lose those juices you worked for.
- Use panko for crunch. Regular breadcrumbs, or pork panko = softer texture. Toast them in a skillet if you must substitute.
- Don’t overheat your pan. If your crust’s browning too fast, move the rack to a clean pan before roasting.
- Want grill marks? Finish over indirect heat for a smoky twist (see our Grilled rack of lamb for the method).
- Plan the perfect internal temp: Bookmark our Meat Temperature Guide for reference.
🍽️ What to Serve with Herb Crusted Rack of Lamb
- Pair with Creamy Polenta or Garlic Mashed Potatoes.
- Serve alongside Bacon-Wrapped Asparagus or Charred Green Beans.
- For drinks: a bold Cabernet Sauvignon or the classic old fashioned is a perfect pairing.
🧊 Leftovers & Storage
- Make Ahead: Sear and crust the rack, refrigerate uncovered for up to 6 hours, then roast right before serving.
- Refrigerate: Up to 3 days in an airtight container.
- Freeze: Up to 2 months (wrap tightly). Thaw overnight in the fridge.
- Reheat: 300°F oven until warmed through.
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Herb-Crusted Roasted Rack of Lamb Recipe
Recommended Equipment
- Cast iron skillet, or heavy oven-safe pan
- Instant-read thermometer
- Cutting board & carving knife
- Aluminum foil
Ingredients
For the Rack of Lamb
- 1 rack of lamb about 1½–2 lb. Use one to two bones per person as a general guide for how much lamb to buy
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon avocado oil olive oil
- 1 tablespoon unsalted butter
- 2 tablespoon Dijon mustard
For Herb Crust
- 1 cup panko breadcrumbs
- 2 tablespoons finely grated Parmesan cheese
- 3 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh mint
- 1 tablespoon finely chopped fresh rosemary
- 2 garlic cloves finely minced
- ½ tablespoon olive oil
- ¼ tsp kosher salt
- Pinch of black pepper
Instructions
Prep & Sear the Lamb:
- Preheat the oven to 450°F (230°C). Pat the rack dry. Trim excess surface fat if needed.
- Sprinkle lamb all over with salt and pepper.
- Heat olive oil in an oven-safe cast iron skillet over medium-high.
- Sear the lamb, fat side down first, 1–2 minutes per side until browned.
- Add butter for the last 30 seconds and baste. Remove from heat; set lamb on a plate.
Make the Herb Crust
- In a food processor, combine panko, Parmesan, parsley, rosemary, mint, garlic, olive oil, salt, and pepper until mixed and moistened.
- Brush Dijon over the fat/meaty side of the rack.
- Press the herb crumb mixture onto the mustard to form a compact layer.
Roast the Rack of Lamb:
- Return the lamb to the same skillet or a rack set over a pan, and roast in the preheated oven for 20–25 (for smaller racks) or 30-45 minutes (for meatier racks), depending on the weight of your rack of lamb until the center hits your target temp (pull at 120–125°F for medium-rare).
Rest and Slice
- Transfer to a board and rest for 15 minutes. Slice between bones into chops and spoon any buttery pan juices over the top.
- Serve the lamb slices over the creamy polenta and roasted asparagus.
Notes
- Rack size: One rack (about 1½–2 lb) serves 2–4 people. Look for a Frenched rack so the bones are clean and easy to slice and arrange on a platter.
- Target temps: Pull lamb at 120–125°F for medium-rare (or 130°F for medium). It’ll rise 5–10°F while resting.
- Crust: Brush Dijon in a thin, even layer, then press the crumbs firmly so the crust sticks during roasting.
- Sear tip: A quick sear builds flavor and renders surface fat – don’t skip it. If the skillet’s smoking hot after searing, transfer to a clean pan before roasting to prevent burning the crust.
- Resting matters: Let the rack rest at least 15 minutes before slicing so juices redistribute.
- Make-ahead: You can sear and crust the rack up to 6 hours ahead, then refrigerate uncovered until ready to roast.
- Freezer tip: Cooked lamb freezes well for up to 2 months – wrap tightly and rewarm gently at 300°F.
Nutrition
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❓ FAQs About Cooking Herb-Crusted Rack of Lamb
Yes. The crust will be finer and less crunchy — toast them in oil first for texture.
Yes. It renders fat, locks in juices, and builds flavor. Skipping it = flat flavor.
Pull at 120–125°F for medium-rare, 130°F for medium, 140°F for medium-well (per USDA, safe at 145°F).
Yes, up to 6 hours in advance. Refrigerate uncovered so the crust stays crisp.
Absolutely. Sear over high direct heat, then move to indirect until it hits your target temp.
