Herb-Crusted Rack of Lamb

Instructions

1. Preheat oven. Set to 200°C (400°F). Take the lamb out of the fridge 30 minutes before cooking.

2. Make the herb crust. Mix the softened butter with garlic, rosemary, thyme, and parsley in a small bowl. Season with salt and pepper.

3. Season and sear. Pat the rack dry and season generously with salt and pepper. Heat olive oil in a cast iron skillet over high heat until just smoking. Sear the lamb fat-side down for 2 minutes, then brown all remaining sides — about 1 minute per side.

4. Apply the crust. Remove the rack from the skillet. Brush the meaty side with a thin layer of Dijon mustard, then press the herb butter mixture firmly onto the mustard.

5. Roast. Place the rack bone-side down in the same skillet (or a roasting pan). Roast for 18-22 minutes until a meat thermometer reads 52°C (125°F) for medium-rare.

6. Rest. Transfer to a carving board, tent loosely with foil, and rest for 10 minutes. The internal temperature will rise to about 57°C (135°F).

7. Carve and serve. Slice between the bones into individual chops.

Temperature Guide

• Rare: 49°C (120°F) — Deep red centre
• Medium-rare: 52-54°C (125-130°F) — Pink centre (recommended)
• Medium: 60°C (140°F) — Light pink
• Well done: 70°C+ (160°F+) — Not recommended for rack of lamb

Tips

• Ask your butcher to french the rack (trim the rib bones clean) — saves time and looks impressive
• The Dijon mustard acts as glue for the herb crust and adds a subtle tang
• Let the meat come to room temperature before cooking for more even results
• Use a meat thermometer — rack of lamb goes from perfect to overcooked quickly
• Save the bones for bone broth

Serving Suggestions

• With roasted asparagus or green beans
• Over cauliflower mash
• With a simple arugula salad dressed in lemon and olive oil