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Rack of lamb in herb crust

Quick answerMakes 2-3 servings, ready in 20 minutes, cook at 210°c (430°F).
By Jaron Kimhi··👁 580 views
Rack of lamb in herb crust
If you've ever tried lamb chops, you'd come back to this amazing piece of meat whenever possible. It's not easy to get frenched lamb chops — you have to go to a good butcher for that. By frenched, I mean exposing and cleaning the bone. Rack of lamb in herb crust This cut should not be cooked more than medium to medium-rare. The meat is so juicy and tender that overcooking it will just drain all the juices.

Method

  1. 1

    preparation and cooking· 10 minutes

    Preheat oven to 430F. Heat a cast iron skillet Generously salt & pepper the rack of lamb from all sides Add 1 spoon of Olive oil on the skillet and add the rack of lamb. For Medium-rare cook for 3-4 minutes from each side.

    Step 1Rack of lamb in herb crustStep 1
  2. 2

    cook in oven and finishing

    Remove the skillet from the stove and cook in the oven for 8 minutes meanwhile in a food processor or a blender add some bread crumbs, parsley and thyme Remove the rack of lamb from the oven, add a generous coat of Dijon mustard and the parsley mix to coat all sides. Put the rack of lamb back in the skillet and cook in the oven for another 5 minutes. wait 2 minutes before cutting.

    Rack of lamb in herb crustrack of lamb
Recipe by

Jaron Kimhi

Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.

More recipes by Jaron →

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Categories
Beef
Tags
lambrackherbsmeat

Questions & answers

Can I use regular bread crumbs if I don't have gluten-free?
Absolutely — regular bread crumbs work just as well here. The gluten-free option is just there so nobody feels left out.
What if I don't have a cast iron skillet?
Use any oven-safe pan that can go from stovetop to oven. Just make sure it can handle 430°F without a problem.
How do I know when the lamb is actually medium-rare?
Stick to the timing — 3 to 4 minutes per side on the stove, then 8 minutes in the oven before the crust goes on, then 5 more minutes. And don't skip that 2-minute rest before you cut into it.
Can I use dried thyme instead of fresh?
The recipe just calls for thyme — dried works fine, just use it as measured since it goes straight into the food processor with the parsley and breadcrumbs.
Can I scale this up if I'm feeding more people?
Yes — grab a second rack and season it the same way, but you'll likely need a bigger skillet or to sear in batches so you're not crowding the pan.

Nutrition per serving

230
Calories
9.4g
Total Fat
2.4g
Saturated Fat
72mg
Cholesterol
55mg
Sodium