Herb-Crusted Rack of Lamb

How to Make Herb-Crusted Rack of Lamb

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1. Take the lamb out of the fridge 30 minutes before cooking. Heat the oven to 200°C / 400°F (180°C / 355°F fan).

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2. Pat the racks dry and season all over with the salt and pepper.

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3. Heat the oil in a large ovenproof frying pan over high heat and sear the racks for 3 minutes, fat side down first, then briefly on the other sides, until browned. Set them on a board, fat side up, and let them cool for 5 minutes.

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4. Mix the breadcrumbs, parsley, rosemary, thyme, garlic and lemon zest with the melted butter until the crumbs are evenly moistened.

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5. Brush the fat side of each rack with the mustard and press the herb mixture on firmly to form a crust.

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6. Set the racks in a roasting tin, crust side up, with the bones curved away from each other. Cover the bare bones with foil so that they do not burn.

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7. Roast for 15 to 20 minutes, until a thermometer pushed into the thickest part of the meat reads 55°C for medium-rare, or 60°C for medium.

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8. Rest the lamb for 10 minutes, loosely covered with foil, then carve between the bones into cutlets. Serve with redcurrant jelly or mint sauce.

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Tips for Making Herb-Crusted Rack of Lamb

• Cool the seared racks briefly before you add the mustard and crust. On very hot meat, the butter in the crumbs melts and slides off.
• Use a probe thermometer. The temperature rises about 4°C as the lamb rests, so take it out 4°C below your target.
• Whole cuts of lamb are traditionally served pink, but if you prefer to follow official food-safety guidance, roast to 63°C and rest for a medium result.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Herb-Crusted Rack of Lamb

• Dauphinoise potatoes
• Roasted root vegetables
• Minted peas

Storing & Reheating Herb-Crusted Rack of Lamb

Best eaten straight away. Leftover cutlets keep in the fridge for up to 2 days and are good cold with a salad. The crust softens in storage, so re-crisp it under the grill.

Herb-Crusted Rack of Lamb FAQ: Common Questions

Herb-Crusted Rack of Lamb Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.