Dijon Herb-Crusted Rack of Lamb

Dijon herb crusted rack of lamb baked in the oven with panko breadcrumbs, fresh rosemary, parsley, mint, and lemon zest. This oven-roasted rack of lamb recipe delivers tender, juicy meat with a golden mustard herb crust, perfect for Easter dinner, holiday meals, or special occasions. Easy lamb recipe with simple ingredients, ideal for an elegant main course served with roasted vegetables or potatoes.

Ingredients

• 1 rack of lamb (8 chops), about 1½–2 lb
• Salt and freshly ground black pepper, to taste
• 2 teaspoons vegetable oil

Herb Crust

• ¾ cup panko breadcrumbs
• 1 teaspoon lemon zest
• 1 tablespoon fresh mint, finely minced
• 1 tablespoon fresh parsley, finely minced
• 1 teaspoon fresh rosemary, finely minced
• ¼ teaspoon kosher salt
• Freshly cracked black pepper, to taste
• 3 tablespoons extra-virgin olive oil
• 1 heaping tablespoon Dijon mustard

Instructions

Prepare the Lamb

1. Preheat the oven to 350°F (175°C).
2. Trim most of the fat cap from the rack of lamb, leaving a thin layer for flavor. Season generously on all sides with salt and pepper.
3. Heat the vegetable oil in a large skillet over medium-high heat. Sear the lamb on all sides until nicely browned.
4. While the lamb is searing, combine the panko breadcrumbs, lemon zest, mint, parsley, rosemary, kosher salt, black pepper, and olive oil in a bowl. Mix until the crumbs are evenly coated.
5. Transfer the browned lamb to a roasting pan or baking sheet. Spread the Dijon mustard evenly over the top of the rack, then press the herb breadcrumb mixture firmly onto the mustard.
6. Gently pat the crust to help it adhere and let the lamb rest for about 10 minutes before roasting.

Roast the Lamb

1. Place the lamb on the top rack of the oven and roast until it reaches your preferred internal temperature. About 130°F (54°C) is ideal for medium-rare.
2. Remove from the oven and let the lamb rest for 10–15 minutes.
3. Slice carefully into double chops. Some breadcrumbs may fall off, which is normal.
4. Arrange on plates and spoon any remaining breadcrumbs over the top before serving.

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Tips

• Use a meat thermometer for accurate doneness.
• Letting the lamb rest before slicing keeps it juicy.
• If the crust needs more color, briefly broil at the end, watching closely.

Variations and Substitutions

• Replace mint with thyme or oregano for a different herb profile.
• Use gluten-free breadcrumbs if needed.
• Swap Dijon for whole-grain mustard for extra texture.

FAQs

Can I prepare this ahead of time?
Yes, the lamb can be seared and crusted a few hours ahead, then refrigerated and roasted just before serving.

What internal temperature should I aim for?
130°F for medium-rare, 135°F for medium, or 140°F for medium-well.

Serving Suggestions

• Pair with roasted potatoes or garlic mashed potatoes.
• Serve alongside green beans, asparagus, or a fresh salad.
• Add a simple pan sauce or red wine reduction on the side.

Why You’ll Love This Recipe

• Tender rack of lamb with a crisp, flavorful herb crust.
• Balanced combination of Dijon mustard, fresh herbs, and lemon.
• Elegant main dish that works for holidays or special dinners.