Growing up, lamb was something we only had at fancy restaurants. My mom stuck to the basics – chicken, beef, pork – and anything beyond that felt too complicated for our weeknight dinners. The first time I cooked rack of lamb at home, I was nervous it would turn out tough or gamey.
But here’s the thing about rack of lamb – it’s actually pretty straightforward to prepare, especially when paired with a zippy horseradish crust. The key is knowing the right temperature and timing, which I learned through plenty of trial and error. Now it’s become one of those recipes that makes any dinner feel special, without requiring expert chef skills.
Why You’ll Love This Rack of Lamb
- Restaurant-quality meal – This elegant rack of lamb with its herb crust and creamy horseradish polenta tastes like something from a high-end restaurant, but you can make it right in your own kitchen.
- Quick cooking time – Despite its fancy appearance, this dish comes together in just about 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, thyme, and rosemary creates a fragrant crust that perfectly complements the rich lamb meat.
- Complete meal solution – With the creamy horseradish polenta included, you’ve got both your main dish and side dish covered in one recipe – just add a simple vegetable if you’d like.
What Kind of Lamb Rack Should I Use?
For a rack of lamb, you’ll want to look for one that’s “frenched,” which means the meat and fat have been cleaned away from the rib bones. New Zealand and Australian lamb tends to be smaller and more mild-flavored, while American lamb is usually larger and has a slightly stronger taste – both work great in this recipe, so choose based on your preference and what’s available at your store. When shopping, look for meat that’s pink to pale red with white (not yellow) fat, and plan on about 4 chops per person. Ask your butcher to french the rack for you if it isn’t already done, as this will give you that classic, restaurant-style presentation.
Options for Substitutions
Let’s talk about what you can swap in this recipe if needed:
- Rack of lamb: This is the star of the show and really shouldn’t be substituted. However, if you’re working with individual lamb chops instead of a rack, you’ll need to adjust the cooking time down significantly.
- Fresh herbs: If you don’t have fresh herbs, you can use dried ones – just remember to use 1/3 of the amount (1 teaspoon dried for 1 tablespoon fresh). The flavor won’t be quite as bright, but it’ll work.
- Italian breadcrumbs: Regular breadcrumbs work fine – just add 1/2 teaspoon Italian seasoning. You can also use panko for extra crunch, or crushed crackers in a pinch.
- Plain polenta: You can use quick-cooking polenta, cornmeal, or even instant grits. The cooking time might vary, so follow the package instructions.
- Fresh horseradish: Prepared horseradish from a jar works too – start with 2 tablespoons and add more to taste since it’s usually stronger than fresh.
- Parmesan cheese: Pecorino Romano or Grana Padano make good substitutes. If you’re in a real bind, any hard aged cheese will do.
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, which can lead to uneven cooking and a less-than-tender result – take it out of the fridge at least 30 minutes before you start. Another common error is overcooking the lamb; for the best medium-rare result, remove it from the oven when the internal temperature reaches 125°F, as it will continue cooking while resting to reach the perfect 135°F. When applying the herb crust, make sure to pat the meat completely dry first and spread the mustard evenly – a wet surface will prevent the breadcrumb mixture from sticking properly and could result in a soggy crust. For the most flavorful outcome, let the meat rest for 10-15 minutes after cooking, loosely tented with foil, which allows the juices to redistribute throughout the meat instead of running out when you cut into it.
What to Serve With Rack of Lamb?
This elegant rack of lamb already comes with a creamy polenta base, but you might want to add some colorful vegetables to round out the meal. Roasted asparagus or green beans work really well with lamb, and they can cook in the oven at the same time as your main dish. A simple side salad with arugula and lemon dressing adds a nice peppery freshness that cuts through the richness of the lamb. If you’re serving this for a special occasion, consider starting with a light appetizer like bruschetta or a small cup of soup – the lamb is quite filling on its own!
Storage Instructions
Keep Fresh: If you have leftover rack of lamb, wrap it tightly in aluminum foil or place it in an airtight container. It’ll stay good in the fridge for up to 3 days. The herb crust might soften a bit, but the meat will still taste great!
Prepare Ahead: You can prep the herb mixture and breadcrumb coating up to a day ahead – just keep them in separate containers in the fridge. The horseradish polenta can also be made a day ahead and stored in an airtight container in the fridge.
Warm Up: To enjoy leftover lamb, let it come to room temperature for about 15 minutes first. Then warm it in the oven at 275°F for about 10-15 minutes – this gentle heating helps keep the meat from drying out. For the polenta, warm it up on the stovetop with a splash of broth or milk, stirring frequently to bring back its creamy texture.
| Preparation Time | 15-25 minutes |
| Cooking Time | 35-40 minutes |
| Total Time | 50-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 160-180 g
- Fat: 140-160 g
- Carbohydrates: 120-140 g
Ingredients
- 1 (8-chop) lamb rack
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 9 chopped fresh basil leaves
- 1 tablespoon fresh thyme
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons olive oil
- 2 tablespoons dijon mustard
- 1/2 cup italian breadcrumbs
- 1 package plain polenta
- 2 cups chicken broth
- 1/4 cup minced horseradish
- 3/4 cup grated parmesan cheese
Step 1: Prepare and Sear the Lamb
Season the lamb generously with salt and pepper.
Heat 2 tablespoons of olive oil in a cast iron pan over medium-high heat.
Add the lamb to the pan and brown it on both sides.
Once the lamb is nicely browned, remove it from the pan and allow it to cool briefly.
Step 2: Preheat the Oven and Season the Lamb
While the lamb is cooling, preheat your oven to 450ºF.
In a bowl, mix together the garlic and the next 6 ingredients (not specified, but typically herbs and spices).
Once the lamb is cool enough to handle, rub the seasoning mixture all over it to ensure it’s well coated.
Step 3: Roast the Lamb
Place the seasoned lamb on a foil-lined baking sheet that’s been sprayed with cooking spray.
Roast the lamb in the preheated oven for about 25-30 minutes to achieve a medium-rare doneness.
Once cooking is complete, remove the lamb from the oven and let it rest for about 10 minutes to retain juices before slicing.
Step 4: Prepare the Creamy Polenta
As the lamb rests, crumble the polenta into a saucepan, adding the stock and horseradish to it.
Heat over a medium flame, whisking continuously, until the mixture becomes creamy and thoroughly heated through.
Remove from the heat and stir in the Parmesan cheese, mixing well until it’s fully incorporated.
Step 5: Serve the Dish
To serve, separate the lamb chops from the roasted piece and place them over a bed of the creamy polenta.
This pairing creates a delicious and elegant meal that is sure to impress.