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Garlic Herb Rack of Lamb

Garlic herb rack of lamb with a garlicky Dijon-rosemary crust and a blush-pink medium-rare center. Sear first for a deep golden crust, then roast and rest for tender, juicy chops.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Rack of Lamb
  • 1 lb rack of lamb (8 bones, frenched) Use approx. 700g. Pat dry thoroughly for best sear.
  • 2 tbsp olive oil Used for searing and in the crust paste.
  • 1 tsp kosher salt Salted in two parts: directly on lamb and in the crust.
  • 0.5 tsp black pepper Salt and pepper the lamb before searing.
Garlic Herb Crust
  • 4 clove garlic, minced Minced for a paste-like crust.
  • 2 tbsp Dijon mustard Binds the herb mixture to the lamb.
  • 2 tbsp fresh rosemary, finely chopped Finely chopped so it coats evenly.
  • 2 tbsp fresh thyme leaves Leaves only for a smoother crust.
  • 2 tbsp fresh flat-leaf parsley, finely chopped Adds freshness and color.
  • 3 tbsp breadcrumbs (panko preferred) Helps the crust set and brown.
  • 2 tbsp olive oil For blending the paste to a thick spreadable texture.
  • 0.5 tsp salt Season the crust paste.
  • 0.25 tsp black pepper Season the crust paste.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prepare the lamb and oven
  1. Remove the rack of lamb from the refrigerator 30–45 minutes before cooking to bring it to room temperature, then pat completely dry with paper towels.
  2. Preheat your oven to 425°F (220°C) and line a small roasting pan or rimmed baking sheet with foil.
Make the garlic herb crust
  1. In a small bowl, combine minced garlic, Dijon mustard, chopped rosemary, thyme leaves, chopped parsley, panko breadcrumbs, olive oil, salt, and black pepper, then mix until it forms a thick, fragrant paste.
  2. Season the rack generously on all sides with salt and pepper, ensuring full coverage.
Sear and roast
  1. Heat 2 tbsp olive oil in a large oven-safe skillet or cast iron pan over high heat until shimmering.
  2. Sear the rack meat-side down for 2–3 minutes until a deep golden-brown crust forms.
  3. Sear the sides for 30 seconds each, then remove from heat.
  4. Let the lamb cool slightly for about 2 minutes, then brush or press the garlic herb crust generously onto the meat-side, pressing firmly so it adheres.
  5. Transfer the rack bone side down to the prepared roasting pan, then roast at 425°F (220°C) for 20–25 minutes for medium-rare (internal temp 130°F / 54°C) or 25–28 minutes for medium (140°F / 60°C).
Rest, slice, and serve
  1. Remove from the oven and tent loosely with foil, then rest for 8–10 minutes so juices redistribute for tenderness.
  2. Slice between the bones into individual chops, arrange on a platter, garnish with fresh rosemary sprigs, and serve immediately.

Notes

For the best sear, the lamb must be fully dry and near room temperature before it hits the hot pan. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently so you don’t overcook, or slice and warm briefly in a skillet. Freezing is not recommended because the crust can soften. Dietary swap: use a Dijon-style mustard that’s labeled gluten-free if you need a gluten-free option (confirm breadcrumbs are gluten-free too).