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Herb-crusted rack of lamb with fresh rosemary and thyme, drizzled with olive oil, served on a white.

SPRING HERB CRUSTED RACK OF LAMB

Sana Umer
This Spring Herb Crusted Rack of Lamb is tender, juicy, and full of fresh herb flavors. Perfect for special dinners or holiday meals, it’s impressive yet simple to prepare.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 420 kcal

Ingredients
  

For the Lamb:

  • 1 rack lamb, frenched (8 ribs)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Herb Crust:

  • ½ cup fresh parsley chopped
  • 2 tablespoons fresh rosemary chopped
  • 2 tablespoons fresh thyme chopped
  • 3 cloves garlic minced
  • ½ cup bread crumbs
  • 2 tablespoons Dijon mustard

Instructions
 

Prepare Lamb:

  • Preheat oven to 400°F (200°C). Season the rack of lamb with salt, pepper, and olive oil.

Prepare Herb Crust:

  • Mix parsley, rosemary, thyme, garlic, and bread crumbs in a bowl.

Apply Mustard and Crust:

  • Brush Dijon mustard over lamb, then press herb mixture on top to coat evenly.

Roast Lamb:

  • Place lamb on a roasting pan, roast in oven for 20–25 minutes for medium-rare, or until desired doneness.

Serve:

  • Let lamb rest 5–10 minutes, then slice between the ribs and serve warm.

Notes

  • Resting: Resting the lamb ensures juiciness.
  • Herbs: Use fresh herbs for maximum flavor.
  • Doneness: Adjust cooking time for medium or well-done preference.
  • Serving: Serve with roasted vegetables or mashed potatoes.
  • Make Ahead: Prepare herb mixture in advance to save time.