Lamb has a natural and subtle grassy flavor that, when slathered and cooked in delicious, herb-filled aromatics makes an unforgettable meal.
Cooking a rack of lamb isn’t nearly as difficult and intimidating as some food elitists would have you believe. If you’re looking to make a delectable main course that’s sure to impress and won’t take up all your time, this herb-crusted rack of lamb recipe is your match made in heaven!
Preparing Your Lamb
Most butcher shops will French trim the rack of lamb for you, but if they haven’t, know that you don’t necessarily have to French trim it yourself. It doesn’t change the flavor of the meat; it simply makes it look neater on the plate.
If you’re looking to make a show-stopper, preparing lamb is easy. Locate the rib bones and put a notch on the fat cap where the bones meet the steak. Cut along the fat cap using a small boning knife, then cut underneath it in a sweeping motion to remove the fat. Then, trim off any excess fat from the bones and any meat in between them—remember, you’re not removing the entire fat cap. You’re just exposing the ribs.
Making the Crust
The best thing about this herb-crusted rack of lamb recipe is how easy the crust is to make. You can let your food processor do most of the work for you! The recipe uses 2 pounds of lamb, so depending on how much lamb you intend to cook, you may need to reduce or increase the measurements. If you’re following this recipe, you’ll need
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh parsley
- 1 tablespoon fresh thyme
- 3 tablespoons minced garlic
- 1/3 cup breadcrumbs
- ½ cup grated parmesan cheese
Some people enjoy the deep spice of freshly cracked pepper, so feel free to add salt and pepper to taste. Don’t let this list stop you, either. There are plenty of herbs and spices that pair well with lamb, so if you’re looking for an extra kick, you can add or replace a tablespoon of your choice.
Once you’ve gathered all of the ingredients to make your crust, place it in the food processor and pulse until fine.
To make your crust stick to the meat, you have a few choices: olive oil, Dijon mustard or butter. While you can add more to taste, you’ll need about three to four tablespoons of your selected binder to spread on the fat cap. Once you’ve coated the fat, press on the crust mixture and you’re ready to go!
Cooking Your Lamb
To cook your lamb, you’ll need to preheat your oven to 450°F and place the fat side down into a shallow baking dish. You’ll then roast your lamb in the oven for about 12 minutes, flip it over and put it in for another five to ten minutes, depending on your wellness preference. A meat thermometer will help you determine when your meat is safe to eat.
Medium-rare to medium should have an internal temperature of 135°F to 140°F, while medium-well to well-done ranges from 145°F to 150°F.
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If you prefer your lamb to be exceptionally rare, 125°F is your internal temp goal.
After it finishes cooking, let it rest in a foil tent for about 10 minutes and you’re ready to serve.