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Mustard and Herb Crusted Rack of Lamb Recipe
Ash Tyrrell

Mustard and Herb Crusted Rack of Lamb Recipe

I made this mustard and herb crusted rack of lamb over the weekend, and let me just say—it blew everyone away. It looked like something you'd order at a high-end restaurant but was surprisingly simple to prepare at home.
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Prep Time 35 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup fresh breadcrumbs – I recommend using freshly grated bread for a light crisp texture.
  • 1 tablespoon chopped fresh flat-leaf parsley – Adds brightness and balance.
  • 1 tablespoon chopped fresh mint – Gives a cool herby contrast to the rich lamb.
  • 1 tablespoon chopped fresh rosemary – Adds warmth and fragrance.
  • ½ teaspoon salt – Enhances all the other flavors.
  • ½ teaspoon black pepper – Adds a little kick and depth.
  • 2 tablespoons olive oil – Helps bind the crust and adds richness.
  • 2 racks of lamb about 1½ lb each, frenched and trimmed – Look for well-trimmed racks for even cooking.
  • 3 tablespoons Dijon mustard – Acts as a flavor booster and glue for the crust.

Method
 

  1. Start by making the delicious crust. In a mixing bowl, combine the breadcrumbs with parsley, mint, rosemary, salt, and pepper. Drizzle in the olive oil and mix everything until it’s well combined and slightly damp. The mixture should hold together when you press it between your fingers.
  2. Take the lamb racks out of the fridge and let them come to room temperature—this helps them cook evenly. While that’s happening, preheat your oven (or grill) to 375°F. Season the lamb all over with salt and pepper. Don’t skip this step—it builds the foundation for flavor.
  3. If you’re using a grill, place the lamb fat-side down and sear for a few minutes on each side to lock in the juices. This step adds beautiful color and deep flavor to the meat. Be sure not to overcook—it’s just a quick browning.
  4. Remove the lamb from heat and spread Dijon mustard over the fat side. Then gently press the herb-breadcrumb mixture onto the mustard layer. Make sure it’s fully coated and the crust sticks well. Press down firmly so it adheres.
  5. Place the lamb into your preheated oven (or back on the grill using indirect heat). Roast until the internal temperature reaches 130°F for medium-rare, which takes about 10 more minutes. Let it rest for at least 10 minutes before slicing so the juices stay inside.

Notes

  • Bring to Room Temp – Letting the lamb sit out before cooking prevents a raw center.
  • Use Fresh Breadcrumbs – Trust me, it makes the crust crispier and more flavorful.
  • Press the Crust Firmly – Don’t be shy—use your hands and pack it on well.
  • Check Temperature – A thermometer keeps you from overcooking or drying out the lamb.
  • Clean Grates – If you’re grilling, make sure the surface is clean and oiled to prevent sticking.
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