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A sliced rack of herb-crusted lamb is served on a plate with parsley, alongside asparagus, polenta, olive oil, and a striped napkin.
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Herb-Crusted Roasted Rack of Lamb Recipe

Crispy herb crust, pink juicy lamb cooked to perfect doneness. Dijon mustard, fresh rosemary, mint, parsley, garlic, Parmesan. The kind of dinner that makes people think you're showing off.
Prep Time15 minutes
Cook Time40 minutes
Resting Time15 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 614kcal
Author: Abi Gunasekaran

Equipment

  • Cast iron skillet, or heavy oven-safe pan
  • Instant-read thermometer
  • food processor
  • 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.
    Two raw racks of lamb seasoned with salt and pepper on a white tray, surrounded by fresh herbs and a striped cloth.
  • 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.
    Two racks of lamb are searing in a cast iron skillet with bubbling fat, surrounded by fresh herbs on a light countertop.

Make the Herb Crust

  • In a food processor, combine panko, Parmesan, parsley, rosemary, mint, garlic, olive oil, salt, and pepper until mixed and moistened.
    Overhead view of green herb mixture blended in a food processor, with fresh herbs and a striped cloth visible nearby.
  • Brush Dijon over the fat/meaty side of the rack.
  • Press the herb crumb mixture onto the mustard to form a compact layer.
    Two herb-crusted racks of lamb in a black cast iron skillet, surrounded by fresh herbs on a light surface.

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).
    Two herb-crusted racks of lamb in a black cast iron skillet, surrounded by fresh rosemary, parsley, mint, and a striped kitchen towel.

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

Serving: 1serving | Calories: 614kcal | Carbohydrates: 13g | Protein: 22g | Fat: 53g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 1032mg | Potassium: 325mg | Fiber: 2g | Sugar: 1g | Vitamin A: 488IU | Vitamin C: 6mg | Calcium: 102mg | Iron: 3mg