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There’s something special about serving a rack of lamb at dinner. Growing up, it was always the meal my mom made for celebrations and milestones. I remember watching her carefully prepare it, the mint jelly sitting nearby, ready to add that perfect touch of freshness. These days, I make it for my own family gatherings, and the excitement around the table is just the same as it was back then.
I know rack of lamb might seem a bit fancy for some home cooks, but trust me – it’s simpler than you’d think. The trick is knowing a few basic steps and having the right temperature. I’ve made this recipe so many times now, I could probably do it with my eyes closed (though I definitely don’t recommend that!).
If you’ve been nervous about cooking lamb at home, consider this your friendly nudge to give it a try. With a good meat thermometer and this straightforward recipe, you’ll have a dinner that makes everyone at your table feel like they’re at a special occasion.
Why You’ll Love This Rack of Lamb
- Restaurant-quality at home – This herb-crusted rack of lamb brings fine dining to your kitchen table, with a perfectly crispy exterior and juicy meat inside.
- Quick cooking time – Despite its fancy appearance, this dish comes together in under an hour, making it perfect for special occasions when you don’t want to spend all day in the kitchen.
- Fresh herb flavor – The combination of fresh basil, parsley, and thyme creates a flavorful crust that’s way better than any pre-made seasoning mix you’ll find at the store.
- Modern twist on tradition – Instead of traditional mint jelly, this recipe uses a fresh mint-yogurt sauce that adds a cool, tangy complement to the rich lamb without being overly sweet.
What Kind of Lamb Should I Use?
For a rack of lamb, you’ll want to look for a “Frenched” rack, where the meat and fat have been cleaned away from the rib bones for an elegant presentation. When shopping, aim for a rack that has a pinkish-red color and white (not yellow) fat – this indicates freshness. While both domestic and imported lamb (like New Zealand or Australian) will work well, domestic lamb tends to be larger and have a milder flavor compared to its imported counterparts. Just make sure your rack weighs around 2 pounds and has 8 ribs, which is perfect for this recipe. If you’re unsure about trimming the fat, ask your butcher to do it for you while keeping a thin layer for flavor and moisture.
Options for Substitutions
While some ingredients in this elegant lamb dish are essential, there’s room for flexibility with others:
- Rack of lamb: This is the star of the show and really shouldn’t be substituted. However, if you’re working with a different cut, like lamb chops, you’ll need to adjust cooking times accordingly.
- Panko breadcrumbs: The recipe specifically calls for Panko, and for good reason – they create the perfect crispy crust. Regular breadcrumbs won’t give you the same texture, but crushed pork rinds can work for a low-carb option.
- Fresh herbs: If you can’t find fresh herbs, use dried ones but reduce the amounts: use 1 teaspoon dried thyme instead of 1 tablespoon fresh, and 2-3 tablespoons dried basil instead of ½ cup fresh.
- Greek yogurt: For the sauce, you can swap Greek yogurt with sour cream or even crème fraîche. Just avoid regular yogurt as it’s too thin.
- Parmesan cheese: Pecorino Romano or aged Asiago make good alternatives to Parmesan – you’re looking for that sharp, salty flavor.
- Dijon mustard: Whole grain mustard works well here too, though plain yellow mustard isn’t the best choice as it lacks the same depth of flavor.
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking rack of lamb is not letting the meat come to room temperature before cooking – take it out of the fridge at least 30 minutes before you start, or you’ll end up with unevenly cooked meat. Another common error is overcooking the lamb; for that perfect medium-rare finish, use a meat thermometer and remove the rack when it reaches 125°F, as it will continue cooking while resting to reach the ideal 135°F. To ensure your herb crust stays crispy and doesn’t fall off, make sure to pat the meat completely dry before applying the mustard coating, and press the breadcrumb mixture firmly onto the lamb. For the best flavor development, let the cooked rack rest for 10-15 minutes before cutting – this allows the juices to redistribute throughout the meat instead of running all over your cutting board.
What to Serve With Rack of Lamb?
This elegant rack of lamb pairs wonderfully with roasted baby potatoes or a creamy mashed potato side to soak up all those delicious juices. For vegetables, try roasted asparagus or honey-glazed carrots, which complement the lamb’s rich flavor without overwhelming it. A simple spring salad with mixed greens and a light vinaigrette adds freshness to balance out the meal. If you want to keep things traditional, some steamed green beans with sliced almonds or roasted Brussels sprouts would also work perfectly alongside this dish.
Storage Instructions
Keep Fresh: If you have leftover rack of lamb, wrap it well in aluminum foil or place it in an airtight container. It’ll stay good in the fridge for up to 3 days. The mint yogurt sauce can be stored separately in an airtight container in the fridge for up to 2 days.
Make Ahead: You can prep the herb crust mixture and mint yogurt sauce up to 24 hours in advance. Keep them in separate containers in the fridge. This makes dinner assembly much quicker when you’re ready to cook!
Warm Up: To enjoy leftover lamb, let it come to room temperature for about 15 minutes first. Then warm it in a 300°F oven for about 10-15 minutes, wrapped in foil to prevent drying out. Be careful not to overheat, as this can make the meat tough and overcooked.
| Preparation Time | 20-30 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 40-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2900
- Protein: 180-200 g
- Fat: 150-175 g
- Carbohydrates: 120-140 g
Ingredients
- 2 pounds lamb rack (exposed bone with fat cover trimmed, 1 rack)
- 2 tablespoons olive or grapeseed oil
- 4 tablespoons dijon mustard
- ½ cup basil leaves, fresh and packed
- ¼ cup flat-leaf parsley, fresh
- 1 tablespoon thyme leaves, fresh
- 4 garlic cloves, peeled
- 2 tablespoons melted unsalted butter (¼ stick)
- 1½ tablespoons kosher salt
- 8 ounces panko crumbs (no regular breadcrumbs)
- ½ cup parmesan cheese, freshly grated
- 1 cup plain greek yogurt
- ½ cup mint leaves, fresh and chopped
- 2 garlic cloves, minced (2 teaspoons)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper, freshly ground
- 1 tablespoon lemon juice, squeezed fresh (from 1 lemon)
- Pinch cayenne pepper, optional
Step 1: Prepare the Rack of Lamb
Begin by lining a baking sheet with aluminum foil and spraying it with nonstick cooking spray.
Place the rack of lamb on the prepared baking sheet.
Brush all sides of the lamb with oil and Dijon mustard.
Lightly season with kosher salt and freshly ground black pepper.
Set the lamb aside until the basil crust seasoning is ready.
Step 2: Make the Basil Herb Crust
In the bowl of a food processor, fitted with the steel blade, combine the basil, parsley, thyme, garlic, butter, salt, bread crumbs, and Parmesan cheese.
Pulse the ingredients until they are evenly processed, about 6-8 times.
Taste the mixture and adjust by adding more salt, pepper, and/or Parmesan cheese, if necessary.
Once ready, press the basil-herb mixture evenly onto both sides of the lamb meat.
Step 3: Preheat the Oven and Prepare the Lamb
Preheat your oven to 450°F and allow it to reach temperature, which may take anywhere from 15 to 30 minutes.
Set the oven rack to the middle position for optimal cooking.
Meanwhile, wrap the bones of the lamb with aluminum foil to prevent burning, then place the lamb on the sheet pan with the bones curving up.
Step 4: Roast the Lamb
Place the prepared lamb in the preheated oven.
Roast for about 20 minutes if you prefer the lamb rare, or 25 minutes for medium-rare, reaching an internal temperature of 125°F-130°F.
For those who prefer medium to medium-well, aim for an internal temperature of 135-145°F.
After roasting, remove the lamb from the oven and cover loosely with aluminum foil.
Let it rest for about 15 minutes to allow the juices to redistribute.
After resting, cut the lamb into individual ribs.
Step 5: Prepare the Yogurt Sauce
While the lamb is roasting, whisk together all of the yogurt sauce ingredients until smooth in a medium-sized mixing bowl.
For best results, refrigerate the sauce in an airtight container until you’re ready to serve.
Step 6: Serve the Rack of Lamb
Arrange the cut lamb ribs on a serving platter.
Serve immediately with the prepared yogurt sauce on the side for dipping.
Enjoy your deliciously herb-crusted rack of lamb!