Rack of Lamb

Rack of Lamb with Garlic Herb Crust is tender, juicy, and packed with flavor. A golden crust of fresh herbs and Dijon mustard makes this dish restaurant-worthy.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Resting TIme 5

Total Time 45

Course Main Course

Cuisine American

Servings

Calories 682 kcal

Equipment

Ingredients

2 lb Rack of lamb At least two chops per person
1 teaspoon salt or to taste
1 teaspoon freshly ground black pepper or to taste
2 cloves garlic minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
2 tablespoons olive oil
2 tablespoons Dijon mustard

Instructions

Preheat oven to 450°F. Trim any excess fat from the rack of lamb, leaving about ¼ inch of the fat cap.
Season all sides of the lamb with salt and black pepper.
Mix garlic, rosemary, parsley, and chives in a small bowl.
Heat olive oil in a cast iron skillet over medium-high heat. Sear the lamb fat side down for 3-4 minutes until browned, then flip it over.
Brush Dijon mustard over the browned side and press the herb mixture on top.
Transfer the skillet to the oven and roast until the internal temperature reaches 125-130°F for medium-rare (20-22 minutes) or 135-140°F for medium (25-28 minutes) and 145-150°F(30-35 minutes) for medium-well.
Remove from the oven, cover loosely with foil, and rest for 5-8 minutes.
Slice between the ribs and serve with mashed potatoes and roasted asparagus. Enjoy!

Notes

Get a Good Sear: A golden-brown crust adds a ton of flavor, and the key is to use a hot skillet and avoid moving the lamb around too much while searing. Let it sit undisturbed for a few minutes so the crust can develop properly.

Use a Meat Thermometer: Rack of lamb cooks quickly, and there’s a fine line between perfectly juicy and overdone. An instant-read thermometer takes the guesswork out. 130°F for medium-rare, 140°F for medium and 150°F for well done. Always check early to be safe.

Let It Rest: Resting the lamb for at least 5-8 minutes after roasting helps the juices redistribute, keeping the meat tender. If you slice it too soon, all the flavorful juices will run out onto the cutting board.

Slice Before Serving: Cutting between the rib bones creates neat, individual chops that are easy to serve and look great on the plate. Use a sharp knife for clean cuts.

Don’t Skip the Dijon: Even if you’re not a mustard fan, Dijon adds a layer of flavor and helps the herb crust stick. The mustard flavor mellows out as it cooks, so you won’t actually taste it as a strong, separate ingredient.

Nutrition

Calories: 682kcalCarbohydrates: 1gProtein: 24gFat: 64gSaturated Fat: 26gPolyunsaturated Fat: 5gMonounsaturated Fat: 29gCholesterol: 126mgSodium: 716mgPotassium: 326mgFiber: 0.2gSugar: 0.1gVitamin A: 3IUVitamin C: 0.5mgCalcium: 30mgIron: 2mg

Keyword Cast Iron Skillet, Comfort Food, Easter, Family Meals