This herb-crusted rack of lamb is juicy, tender, and simple to prepare for an unfussy holiday or date night dinner. It is cooked perfectly to a medium-rare with a crusty herby exterior. It is truly my favorite dish to make!
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I prefer to make a holiday lamb over ham or turkey. It takes about 15 minutes to roast, and by the time I have the pears poached for dessert, the rack of lamb is ready to serve.
My boneless leg of lamb with herby yogurt sauce and blistered veggie goat cheese salad inspired this holiday lamb recipe.
Ingredients
- rack of lamb
- fine sea salt
- whole coriander seeds, coarse ground
- whole fennel seed, coarse ground
- sesame seeds, coarse ground
- rosemary sprigs leaves removed and stems discarded
- whole cloves of garlic
- flat-leaf parsley
- fresh mint
- lemon zest
- stone-ground mustard
- extra virgin olive oil
- freshly cracked pepper
See the recipe card for quantities located at the bottom of this post. Continue reading to learn how to cook rack of lamb.
Preparing the rack of lamb
Most rib racks bought at local supermarkets come already pretrimmed, commonly called frenched racks. However, before you begin, pat the lamb dry with clean paper towels and trim any excess fat or membrane between the rib bones. The area around the rib bones should be bare.
Additionally, trim the fat cap if it is too thick or uneven. Ideally, it should be ⅛ inch thick or no more than ¼ inch thick. After, score the fat cap in a large hatch mark pattern, then liberally salt both sides of the lamb. Set it aside on a baking sheet lined with an oven-safe cooling rack.
Make the herb rub
Next, add coriander, fennel seeds, sesame seeds, rosemary leaves, garlic, parsley, mint, and lemon zest in a food processor. I purchase my spices whole, coarsely ground them by hand, then measure out the correct amounts. That way, I don't end up with any whole spices the food processor didn't chop.
Hint: Toasting whole spices in a dry pan before grinding creates a more eye-popping aroma.
Blend the herbs, spices, garlic, and mustard along with a few tablespoons of olive oil, pulsing until it reaches a big confetti-like texture. If the mixture gets stuck, add another tablespoon or two olive oil to help it move through the food processor.
At this point, the rub should be a thick but easy-to-spread, paste-like consistency with speckles of herbs, garlic, and mustard seed. If the rub is too dense, drizzle in olive oil until reaching the desired consistency, which should be like a thick pesto—season with freshly cracked black pepper.
Lightly spread the paste all over the lamb meat, generously rubbing it into the fat cap, getting into the scored pattern. Leave the bones untouched.
Tip: I used too much rub when I took these photos and scraped some off during roasting. The rub should be thin enough to season the meat adequately but let the fat melt during the cooking process. If the herb paste is too thick, the fat doesn't contact the heat enough to render.
Buy spices whole or fresh
Furthermore, freshly ground spices are deep and complex, and once ground, they lose their potency and flavor. I use a manual burr grinder, but it does have its drawbacks; burr grinders can't efficiently fine-grind spices. Most of the time that works for me, but at some point, I will switch to an electric grinder and leave the mortar and pestle for coarse grinding my spices.
Additionally, due to the quick cooking time, use fresh herbs. Dry herbs benefit from longer cook times because they need time to infuse into a dish. Moreover, while hearty herbs like rosemary dry well, tender herbs lose most of their flavor once dried.
Marinate the herb crusted rack of lamb
When I make this recipe, I let the lamb marinate in the fridge, covered with press-and-seal, for about an hour while prepping the rest of the meal. Marinating the rack of lamb isn't necessary, but at the very least, let it sit on the counter while the oven comes to temperature.
Alternatively, you can make this the day before so it can marinate overnight; however, let it come to room temperature before roasting.
How to cook rack of lamb
After rubbing in the herb paste, place the lamb, fat-side up, back onto the baking sheet with the oven-safe cooling rack, then roast in a preheated, 450 degree Fahrenheit oven for about 15-25 minutes. Depending on the size of the rack of lamb, it will reach an internal temperature of 125 - 130 degrees F at the center after about 15 minutes.
I prefer my lamb at just under medium-doneness, about 135 degrees F, and the meat is still red but on the verge of rosy in color. A lamb at medium-rare is most tender as the muscle begins to firm up, giving it a clean bite.
Besides, if the cut of lamb is fattier, a fat cap closer to ¼ inch in thickness before cooking, 135 degrees allows the fat to render slightly longer but still provide a juicy cut.
Preferably, the final temperature should be between 125-135 degrees Fahrenheit. I would not go above a final temperature of 140 degrees F because anything more will yield a dry, grainy lamb. As well as, anything below 122 degrees is often still chewy with a wet texture.
Note, it is necessary to check the temperature in multiple places. If the probe is too close to a bone, the thermometer will read higher than the actual meat.
I use an oven-safe thermometer to assist with timing, but the meat still needs to be checked with an instant-read thermometer when it comes out of the oven.
Remove the herb crusted rack of lamb and rest on the counter for 15 minutes, barely covered with aluminum foil in a warm spot, leaving the bones uncovered. The finished herb-crusted rack of lamb will continue to cook other 5-ish degrees while resting, so consider that when choosing a final temperature.
What to serve with the rack of lamb?
Roasted Squash with Tahini Maple Dressing
How to cook acorn squash in the oven. This roasted squash is a simple recipe with a sweet and nutty tahini dressing for an easy side dish.
Slow Roasted Sweet Potato with Whipped Ricotta
Why slow-roasted sweet potatoes? because it causes the sugars to caramelize resulting in a sweet spud.
Equipment
It is best to use a sheet pan lined with an oven-safe cooling rack to allow hot air to move around the lamb. Nordicware sheet pans are my favorite brand.
Also, different thermometers are necessary to avoid over-cooking proteins.
- digital instant-read
- oven-safe temperature probe
- in-oven thermometer to check the temperature of your oven.
Storage
It is best to consume the holiday lamb after cooking, but it will keep sealed in the fridge for a couple of days. Reheat by searing on high heat in a stainless steel pan until warm to the touch.
Turn off the heat source after you flip the lamb, add a splash of veal stock to the pan, and cover. Let it steam until the center is warmed through.
Top tip
Use an in-oven thermometer to check the overall temperature of the oven. Additionally, a baking stone helps maintain a consistent temperature.
I've been making this holiday lamb recipe for a couple of years but recently switched from a gas stove to electric. I couldn't figure out why this took so long to cook and chalked it up to not using the new oven many times before. I quickly found out that my electric stove runs colder than the displayed temperature.
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Recipe: How to cook rack of lamb
Herb-crusted rack of lamb
This herb-crusted rack of lamb is juicy, tender, and simple to prepare for an unfussy holiday or date night dinner. It is cooked perfectly to a medium-rare with a crusty herby exterior. It is truly my favorite dish to make!
Ingredients
- rack of lamb
- fine sea salt
the herb rub
- ½ tablespoon whole coriander seeds, coarse ground
- 1 ½ teaspoon whole fennel seed, coarse ground
- ½ teaspoon sesame seeds, coarse ground
- 1-2 rosemary sprigs, leaves removed and stems discarded
- 3-5 whole cloves of garlic
- ½ bunch flat-leaf parsley
- ½ bunch fresh mint
- zest of a half a small lemon
- 2 tablespoons stone-ground mustard
- extra virgin olive oil
- freshly cracked pepper
Instructions
- Prep the lamb: Most rib racks bought at local supermarkets come already pretrimmed, commonly called frenched racks. However, before you begin, pat the lamb dry with clean paper towels and trim any excess fat or membrane between the rib bones. The area around the rib bones should be bare. Additionally, trim the fat cap if it is too thick or uneven. Ideally, it should be ⅛ inch thick or no more than ¼ inch thick. After, score the fat cap in a large hatch mark pattern, then liberally salt both sides of the lamb. Set it aside on a baking sheet lined with an oven-safe cooling rack.
- Make the rub: Next, in a food processor, add coriander, fennel seeds, sesame seeds, rosemary leaves, garlic, parsley, mint, and lemon zest. I purchase my spices whole, coarsely ground them by hand, then measure out the correct amounts. That way, I don't end up with any whole spices the food processor didn't chop.
- Blend the herbs, spices, garlic, and mustard along with a few tablespoons of olive oil, pulsing until it reaches a big confetti-like texture. If the mixture gets stuck, add another tablespoon or two olive oil to help it move through the food processor. At this point, the rub should be a thick but easy-to-spread, paste-like consistency with speckles of herbs, garlic, and mustard seed. If the rub is too dense, drizzle in olive oil until reaching the desired consistency, which should be like a thick pesto—season with freshly cracked black pepper.
- Lightly spread the paste all over the lamb meat, generously rubbing it into the fat cap, getting into the scored pattern. Leave the bones untouched. The herb rub should be heavy enough to season the lamb but still see the fat through it.
- Place the lamb, fat-side up, back onto the baking sheet with the oven-safe cooling rack, then roast in a preheated, 450 degree Fahrenheit oven for about 15-25 minutes. Depending on the size of the rack of lamb, it will reach an internal temperature of 125 - 130 degrees F at the center after about 15 minutes. Remove the lamb and rest on the counter for 15 minutes, barely covered with aluminum foil in a warm spot.
Notes
- A two pound rack of lamb with 8 rib chops will feed up to 4 people. A serving size is 2 - 3 ribs per person.
- The residual heat will continue to cook meat another five-ish degrees. I prefer my lamb at just under medium-doneness, about 135 degrees F. The meat is still red but on the verge of rosy in color. A lamb at medium-rare is most tender as the muscle begins to firm up, giving it a clean bite. Furthermore, if the cut of lamb is fattier, a fat cap closer to ¼ inch in thickness before cooking, 135 degrees allows the fat to render slightly longer but still provide a juicy cut. Preferably, the final temperature should be between 125-135 degrees Fahrenheit. I would not go above a final temperature of 140 degrees F because anything more will yield a dry, grainy lamb. As well as, anything below 122 degrees is often still chewy with a wet texture. Note, it is necessary to check the temperature in multiple places. If the probe is too close to a bone, the thermometer will read higher than the actual meat. I use an oven-safe thermometer to assist with timing, but the muscle still needs to be checked with an instant-read thermometer when it comes out of the oven.
- Roasting the rack for 15 minutes should not cause the rib bones to burn; however, you can cover the ends with aluminum foil to prevent this from happening. Keep the aluminum foil away from the meat.
- I used too much rub the day I took these photos and scraped some off during roasting. The rub should be thin enough to season the meat adequately but let the fat melt during the cooking process. If the herb paste is too thick, the fat doesn't contact the heat enough to render.
- When resting the lamb, leave the bones uncovered from aluminum foil.
- After the rub is on, let the lamb sit on the counter while the oven comes to temperature. When I make this recipe, I let the lamb marinate in the fridge, covered with press-and-seal, for about an hour while prepping the rest of the meal. Alternatively, you can make this the day before so it can marinate overnight; however, let it come to room temperature before roasting if you decide to refrigerate it.
- Use an in-oven thermometer to check the overall temperature of the oven. Additionally, a baking stone helps maintain a consistent temperature.
- Buy whole spices in bulk. Freshly ground spices are deep and complex. Once ground, they lose their potency and flavor. Furthermore, toasting whole spices before grinding creates a more eye-popping aroma. I use a manual burr grinder, but it does have its drawbacks; burr grinders can't efficiently fine-grind spices. Most of the time that works for me, but at some point, I will switch to an electric grinder and leave the mortar and pestle for coarse grinding my spices.
- Due to the quick cooking time, use fresh herbs. Dry herbs benefit from longer cook times because they need time to infuse into a dish. Moreover, while hearty herbs like rosemary dry well, tender herbs lose most of their flavor once dried.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Frontier Co-op Fennel Seed Whole, Kosher, Non-irradiated | 1 lb. Bulk Bag | Foeniculum vulgare Mill. -
Oven-Safe, Dishwasher-Safe 100% Stainless Steel Cooling and Baking Rack Set - Tight-Wire Racks for Oven Cooking - Food-Safe, Heavy Duty - 8.5x12-inch - Set of 2 - Small Quarter Sheet Pan Cooling Racks
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Rubbermaid Commercial Products Stainless Steel Instant Read Oven/Grill/Smoker Monitoring Thermometer
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 390Total Fat: 28gSaturated Fat: 12gTrans Fat: 2gUnsaturated Fat: 15gCholesterol: 98mgSodium: 234mgCarbohydrates: 4gFiber: 2gSugar: 1gProtein: 32g
Nutrition facts are for personal reference only as calories may vary on a case by case basis.
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Food safety
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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