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Perfect Herb-Crusted Rack of Lamb Recipe with Easy Mint Jelly

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A flavorful herb-crusted rack of lamb paired with homemade mint jelly, perfect for special occasions and family dinners. This recipe combines a crispy herb crust with tender lamb and a refreshing mint jelly for a classic yet fresh twist.

Ingredients

Scale
  • 1 (8-rib) rack of lamb, trimmed and frenched (about 1.5 to 2 pounds / 700–900 grams)
  • 2 tablespoons fresh rosemary leaves, finely chopped
  • 2 tablespoons fresh thyme leaves, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • ½ cup fresh or panko bread crumbs
  • 2 tablespoons butter, softened
  • 1 cup fresh mint leaves, tightly packed
  • ¾ cup sugar
  • ¾ cup water
  • 1 tablespoon fresh lemon juice
  • 1 packet (1 tablespoon) powdered pectin

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Trim excess fat and silver skin from the rack of lamb and pat dry. Season generously with salt and pepper all over.
  3. In a bowl, mix together chopped rosemary, thyme, minced garlic, softened butter, olive oil, and bread crumbs to form the herb crust.
  4. Brush Dijon mustard evenly over the entire lamb rack.
  5. Pat the herb crust mixture firmly onto the mustard-coated lamb rack, pressing to form a thick, even coating.
  6. Sear the lamb rack in a hot oven-safe skillet or roasting pan, fat side down for 2-3 minutes until golden brown, then flip and sear the other side briefly.
  7. Transfer the pan to the preheated oven and roast for 15-20 minutes for medium-rare (internal temperature 130-135°F / 54-57°C).
  8. While lamb roasts, prepare the mint jelly: combine sugar, water, and lemon juice in a small saucepan and bring to a boil, stirring until sugar dissolves.
  9. Add fresh mint leaves and simmer for 5 minutes to infuse flavor.
  10. Remove from heat and strain out mint leaves. Return liquid to saucepan, stir in powdered pectin, and boil hard for 1 minute.
  11. Pour mint jelly into a clean jar and let cool to set.
  12. Once lamb is done, remove from oven and tent loosely with foil. Let rest for 10 minutes.
  13. Slice between the ribs to serve. Spoon mint jelly on the side or lightly brush it over each slice.

Notes

Bring lamb to room temperature before cooking for even cooking and better crust adhesion. Remove silver skin for tenderness. Sear lamb before roasting to lock in juices and flavor. Use a meat thermometer for perfect doneness. Let lamb rest after cooking to redistribute juices. Mint jelly can be made ahead and stored refrigerated for up to 2 weeks. For gluten-free crust, substitute bread crumbs with ground almonds or gluten-free panko. For dairy-free crust, replace butter with coconut oil.

Nutrition

Keywords: rack of lamb, herb crust, mint jelly, lamb recipe, easy lamb, special occasion dinner, roasted lamb, homemade mint jelly

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