Herb Crusted Roasted Rack of Lamb
This post may contain affiliate links. Please read my disclosure policy.
Ahh, a delicious, Herb Crusted Roasted Rack of Lamb!
This is a delicious dish, one  I served with baked red potatoes, a mint jalapeño sauce and a crisp salad. The presentation is beautiful and sliced and arranged on the plate these individual lamb chops have a crisp outer herb, breadcrumb coating and a soft delicate pink inside. When married with the traditional mint sauce enhanced with some diced jalapeño peppers it is perfection.
Every once in a while we will pick up a rack of lamb and season it up and slow roast it. I decided I wanted a little more bang for my buck and bumped this guy up with a rosemary and mint, garlic infused breadcrumb coating. The perfect flavor weapon to adhere the breadcrumbs was one of my favorite condiments, dijon mustard. It adds that extra touch and plays well with all the other flavors.
Maybe try this one out for your Valentines Day dinner.
Preheat oven to 450˚F. In a large bowl, combine bread crumbs, garlic, rosemary, mint, kosher salt and red pepper flakes. Add 2 tablespoons melted butter to moisten mixture, toss with fork to incorporate. Set aside.
Season the rack of lamb all over with salt. Heat 2 tablespoons olive oil in a large heavy skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes.
Brush rack of lamb with the mustard. Press the bread crumb mixture firmly until evenly coated on all sides. Cover the ends of the bones with foil to prevent charring.
Arrange the rack bone side down in the skillet or roasting pan. Roast the lamb in preheated oven for 40 minutes. With a meat thermometer, take a reading in the center of the meat for a temperature of 135˚F and remove the meat, or let it cook longer, to your taste. The meat will continue to cook for the desired 140° final cook time.
Let it rest for 10 minutes, loosely covered, before carving between the ribs. This is a must, you want to keep all those beautiful juices sealed inside instead of all over the cutting board!
Arrange 3-4 lamb chops on each plate and serve.
I like to heat up some mint jelly with some chopped pickled jalapeno peppers. It’s a perfect foil to the rich and crunchy lamb. Just get a 1/2 cup of mint jelly, a few jalapeno rings and chop them up, add to the jelly and heat for a minute in the microwave. Easy as that! Enjoy!
Roasted Rack of Lamb
Ingredients
- 1/2 cup breadcrumbs
- 3 garlic cloves minced
- 2 tbsp rosemary chopped, fresh
- 4 tbsp mint chopped, fresh
- 1 tsp salt
- 1/4 tsp red pepper flakes
- 2 tbsp butter melted
- 1 rack of lamb 7 bone, trimmed
- 1 tsp salt
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
Instructions
- Preheat oven to 450ËšF.
- In a large bowl, combine bread crumbs, garlic, rosemary, mint, kosher salt and red pepper flakes. Add 2 tablespoons melted butter to moisten mixture, toss with fork to incorporate. Set aside.
- Season the rack of lamb all over with salt. Heat 2 tablespoons olive oil in a large heavy skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes.
- Brush rack of lamb with the mustard. Press the bread crumb mixture firmly until evenly coated on all sides. Cover the ends of the bones with foil to prevent charring.
- Arrange the rack bone side down in the skillet or roasting pan. Roast the lamb in preheated oven for 40 minutes. With a meat thermometer, take a reading in the center of the meat for a temperature of 135˚and remove the meat, or let it cook longer, to your taste. The meat will continue to cook for the desired 140° final cook time.
- Let it rest for 10 minutes, loosely covered, before carving between the ribs. Arrange 3-4 lamb chops on each plate and serve.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I spied these beauties on FoodGawker and then saw…hey!! that’s my buddy Kevin… 🙂
What a gorgeous lamb rack presentation – love that crunchy, flavor packed crust!
Thanks Marissa. After getting rejected time and time when I first started I stopped sending to them. I just started again last month after someone in FBC posted something about having the same issue. I decided I’ve improved with my skillset considerably from over a year+ now and and am working from last years posts forward, 3 a day! Giving those posts new life and filling my Foodgawker board up. It’s been a nice, healthy boost in site traffic too. Plus, my fragile ego is soothed with acceptance! LOL. Have a great weekend!
I hear ya! They’re definitely persnickety! Such a great idea to rev up vintage (not old!!) POSTS. 🙂
Now that is how I like my lamb cooked – to perfection!
The meat thermometer is so key to get it perfect. Worth the investment I think, thanks Amanda. 🙂
I’m impressed that you had this just hanging out in your archives, Kevin! Lamb is one of those meats that I’ve never attempted at home…but after seeing this impressive (and easy) presentation, I am tempted! I hope you guys had a great holiday weekend. Now I’m just trying to shake it off and get back into Monday morning…boooo! 🙂
Thanks I try to keep a few around just for backup. 🙂 I don’t know why lamb seems to be one of those meats not many try, but I must say it’s so good, lean and if marinated or dry rubbed, takes on so many more flavors. Go for it! The weekend did go quickly and We were back up at it @5:15 working out again. It never ends!
Wow Kevin! I love having rack of Lamb especially crusted! I love the flavours in the coating… Definitely is making me crave for a perfectly roasted lamb right about now!
Thanks Dini! Maybe try one out this weekend? Enjoy. 🙂
I love me a good rack of lamb BUT only when it’s perfectly cooked. And yours, my friend, is PERFECTLY cooked. I mean, look at that pink center!
The crust sounds also super legit.
#WolfpackEats
Thanks Mike! The crunchy exterior herb breading was fantastic and we ate these bad boys fairly quickly.
I love the way you’ve seasoned this, Kevin. And you cooked it perfectly!! My husband and I would devour this on Valentine’s day or any other day for that matter. 🙂
Thanks Marissa, it was heaven. Checking into that GA issue now and could use assistance. Could you email me?
Scrumptious presentation of lamb here, Kevin. A meat I have not yet attempted to make; your post gives me confidence and hunger pangs!
Thanks so much! You can do it Dan. Next time you’re at Costco, or wherever you can pick up a rack of lamb, do it and let me know how it turns out. Have great weekend.