Crusted Rack of Lamb
Looking for a crowd-pleasing dinner that’s as elegant as it is effortless? This Crusted Rack of Lamb delivers bold flavor with minimal fuss. Whether you’re entertaining guests or treating yourself to a gourmet night in, this recipe is sure to impress.
What makes it special? A beautiful crust of Dijon mustard, garlic and fresh herbs that clings to the lamb like armor—locking in juiciness while adding herby complexity and texture. The result? A golden-brown crust with tender, rosy meat beneath.
You’ll start by seasoning the lamb and roasting it until just shy of doneness. After a brief rest, it’s coated in Dijon and pressed into a homemade breadcrumb mixture before going back in the oven for a final golden crisp. The contrast between the crunchy crust and the succulent lamb is irresistible.
This crusted Rack of Lamb is perfect for dinner parties, holidays, or anytime you want something show-stopping but not complicated. Serve it sliced between the bones with roasted potatoes, grilled asparagus, or even a spring salad. Pair it with a bold red wine for maximum effect.
Why You’ll Love This Mustard-Crusted Rack of Lamb
- Flavorful & Fancy: Crusted with garlic, mustard, and herbs
- Quick Prep: Ready for the grill in under 15 minutes
- Perfectly Grilled: Tender inside, golden outside
- Crowd Pleaser: Great for holidays, dinner parties, or date night
- Make-Ahead Friendly: Prep the crust ahead of time
Pro Tips
- Use homemade breadcrumbs for a crispier, more flavorful crust.
- Tent the ribs with foil to avoid burning during grilling.
- Let the lamb rest before slicing for juicy, tender chops.
- For added smokiness, throw a small handful of soaked wood chips on the coals.
Pair It With:
- Roasted baby potatoes
- Grilled asparagus or green beans
- Creamy polenta or garlic mashed potatoes
- A bold red wine like Cabernet Sauvignon or Syrah
Crusted Rack of lamb
Ingredients
- 2 Rack of lamb
- salt and pepper to taste
- Dijon Mustard as needed
Crust
- 2 cups Japanese breadcrumbs Panko
- 1/4 cup Parsley Minced
- 1 tablespoons Rosmery Chopped, Fresh preferred
- 1 teaspoons Oregano (fresh or dried) Chopped, Fresh preferred
- 1 tablespoons Thyme (fresh or dried) Chopped, Fresh preferred
Instructions
- Preheat oven to 450℉ (232°C).
- Season lamb in all sides with salt and pepper. Make sure to cover every surface so the flavor is balanced throughout.
- Place in preheated oven until internal temperature of 108℉ (for medium rare) or until desire doneness, (42°C).Use a meat thermometer for accuracy.
- Remove from oven and let the lamb rest for 8 minutes.This helps the juices redistribute and ensures a tender, juicy result.
- Brush the outside of each rack with Dijon mustard, then press on the prepared breadcrumb and herb crust until evenly coated.
- Return the lamb to the oven and roast for another 1–3 minutes, or until the crust is golden brown and lightly crisped.
- Watch carefully so it doesn’t overbrown.