Print

Perfect Herb-Crusted Rack of Lamb Recipe with Easy Roasted Garlic Mint Jus

herb-crusted rack of lamb - featured image
Print Recipe

A flavorful herb-crusted rack of lamb with a crispy crust and tender inside, served with a silky roasted garlic mint jus that balances richness with fresh zing. Perfect for special occasions or impressive weeknight dinners.

Ingredients

Scale
  • 1 rack of lamb (about 8 ribs), frenched
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme leaves
  • 2 tbsp fresh parsley, finely chopped
  • 1/2 cup panko breadcrumbs
  • 1 whole head garlic, for roasting
  • 1/4 cup fresh mint leaves, finely chopped
  • 3 tbsp extra virgin olive oil
  • 2 tbsp Dijon mustard
  • Salt and freshly cracked black pepper, to taste
  • 1 cup chicken or lamb stock
  • 1 tbsp freshly squeezed lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Slice the top off the head of garlic to expose cloves, drizzle with olive oil, wrap in foil, and roast for about 35-40 minutes until soft and caramelized. Set aside to cool.
  3. Finely chop rosemary, thyme, and parsley. In a bowl, combine herbs with panko breadcrumbs and a pinch of salt and pepper.
  4. Pat the rack dry with paper towels. Season generously with salt and pepper on all sides. Brush the Dijon mustard evenly over the lamb to act as glue for the crust.
  5. Press the herb-panko mixture onto the mustard-coated lamb, covering the top and sides well.
  6. Heat 1 tbsp olive oil in a hot cast iron skillet over medium-high heat. Place the rack crust-side down first and sear for 2-3 minutes until golden brown. Flip and sear the other side for another 2 minutes.
  7. Transfer the lamb to a roasting pan or place the skillet directly in the oven. Roast for about 15-20 minutes for medium-rare (internal temp 130°F/54°C). Adjust time if you prefer more or less done.
  8. Remove from oven, cover loosely with foil, and let rest for 10 minutes.
  9. Squeeze the softened roasted garlic cloves from their skins into a small saucepan. Add stock, mint, lemon juice, and 2 tbsp olive oil. Simmer gently over medium-low heat for 5-7 minutes, stirring occasionally. Season with salt and pepper to taste.
  10. Cut the rack into individual chops, drizzle with the mint jus, and serve.

Notes

Use a meat thermometer to check doneness (130°F for medium-rare). Resting the lamb after roasting is essential for juicy meat. For gluten-free crust, substitute panko with gluten-free breadcrumbs or crushed nuts. Roasting garlic slowly brings out mellow sweetness. Searing in a hot cast iron skillet gives the best crust.

Nutrition

Keywords: rack of lamb, herb crust, roasted garlic, mint jus, easy lamb recipe, special occasion lamb, roasted lamb, Dijon mustard, panko crust

Find it online: https://tomyumy.com/perfect-herb-crusted-rack-of-lamb-recipe-with-easy-roasted-garlic-mint-jus/