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Herb Crusted Rack of Lamb

This is one of those recipes saved for special occasions, like a birthday, anniversary or a plain old celebration. Lamb is so rich in flavour and tenderness, you will be blown away by how this cut of meat just melts in your mouth
Course Main Course
Cuisine French
Keyword Dinner, Worth the Splurge
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people
Calories 400kcal
Cost 35-50$


  • Oven Safe Pan



  • 2 Racks of Lamb
  • 2 tbsp Oil Vegetable, Canola, Avocado
  • 1 cup Parsley
  • 1 cup Bread crumbs
  • 1/4 cup Dijon
  • 2 tsp Salt & Pepper

Balsamic Reduction

  • 1 Small Shallot
  • 2 Cloves of Garlic
  • 2 tbsp Balsamic Vinegar
  • 2 tbsp Butter


  • Preheat oven to 450 °F
  • In a food processor (or with handy knife skills), mince the parsley. Once finely chopped, combine with bread crumbs on a flat plate. 
  • In a large saucepan, heat oil on high heat. Add the racks of lamb and get a nice sear on each side. 30 seconds  to 1 minute per side. 
  • Once all sides are seared, remove from pan and brush the tops of the rack (not the bone side) with the mustard, then press the rack into the parsley and crumb mixture. Return to pan, crumb side facing up and ribs facing down. 
  • Place in oven for 15 minutes. 
  • Remove from oven and check doneness with thermometer. Cover with aluminum foil and let stand for 10 minutes. (see pro tip for doneness)  
  • While rack of lamb is resting, mince shallot and garlic. 
  • On medium heat, using the same pan as the lamb, add butter to pan and sweat garlic and onion, 3-5 minutes scraping up brown bits from the bottom of the pan. 
  • Add balsamic and bring sauce to a simmer for 2 minutes. 
  • Slice lamb, serving 2-3 ribs per person. Drizzle a little sauce on each rib, serve hot!


  • Temperature; serve your lamb medium-rare to medium.The lamb rack is extremely tender cut and if it is cooked more than medium it can become chewy. For medium-rare, you want your rack of lamb to reach an internal temperature of 135 °F, and for medium 145°F. However, when you remove your lamb from the oven and rest it, it continues to cook up to 4 degrees. So remove the lamb from the oven when it reaches an internal temperature of 131°F for medium-rare and 141°F for medium. Using a thermometer takes the guessing out of cooking, and allows your to relax and not stress about serving a delicious meal!