Herb-Crusted Rack of Lamb
Mustard-rubbed, crusted with herbs and citrus after the roast — elegant but unfussy.
Herb-Crusted Rack of Lamb
Servings: 4
Prep time: 15 minutes
Cook time: 25–30 minutes
Rest time: 10 minutes
Ingredients:
For the Lamb:
- 1 rack of American lamb (about 1.5–2 lb), frenched
- Kosher salt and freshly ground black pepper
- 1 tbsp olive oil
For the Mustard Glaze:
- 2 tbsp Dijon mustard
- 1 tsp red wine vinegar or white wine vinegar
- 1 tsp honey
For the Fresh Herb Crust:
- 1/2 cup finely chopped flat-leaf parsley (or a mix of tender herbs)
- 2 tbsp finely chopped fresh mint
- 1 tbsp finely chopped fresh thyme
- 2 tsp finely grated lemon zest
- 1 small garlic clove, finely grated or mashed to a paste
- 1/2 tsp Aleppo pepper or a pinch of red pepper flakes (optional)
- Flaky salt and freshly ground black pepper, to finish
Instructions:
- Preheat the oven: Preheat to 450ºF (or 425ºF convection).
- Season and sear the lamb: Pat the rack dry and season generously with kosher salt and black pepper. Heat olive oil in a cast iron skillet over medium-high heat. Sear the lamb, fat side down first, until deeply golden and crisp, about 3–4 minutes per side. Remove from heat.
- Roast it: Transfer the skillet to the oven (or move lamb to a roasting pan) and roast for 15–20 minutes, or until a thermometer inserted into the thickest part reads 125ºF for medium-rare.**
- Rest it: Remove lamb from the oven and tent loosely with foil. Let rest for 10 minutes.
- Glaze and crust it: While the lamb rests, stir together the mustard, vinegar, and honey in a small bowl. In another bowl, combine the parsley, mint, thyme, lemon zest, garlic, and Aleppo pepper. Season the herb mixture with flaky salt and black pepper. Once rested, brush the lamb all over with the mustard glaze. Roll or press the lamb into the herb mixture to coat the outside generously.
- Slice and serve: Slice between the bones and serve, garnished with extra flaky salt or a touch more lemon zest if desired.
USDA Note: Ground Lamb: Internal temperature of 160°F. All Other Cuts: Internal temperature of 145°F, with a 3-minute rest.
