• Prep Time:
  • Cooking Time:
  • Serves: 2 servings

Herb Crusted Rack of Lamb - The Quintessential Lamb Chops

  • Recipe Submitted by on

Category: Main Dish, Healthy Recipes, Dinner Party

 Ingredients List

  • === For the Lamb ===
  • 1 (4-8 rib) Frenched Racks of Lamb (2 lbs. with a thin layer
  • of fat covering the outside)
  • Kosher Salt
  • Freshly Ground Black Pepper
  • === For the Herb Crust ===
  • 2 Cloves Garlic (minced)
  • 3 Tablespoons Grainy Mustard (or use Dijon mustard)
  • Zest of 1 Lemon
  • ½ Cup Finely Chopped Italian Parsley
  • 2 Tablespoons Finely Chopped Fresh Thyme
  • 2 Tablespoons Finely Chopped Fresh Tarragon
  • 1 Tablespoon Finely Chopped Fresh Rosemary
  • ½ Teaspoon Kosher Salt
  • ½ Teaspoon Freshly Ground Black Pepper
  • 2 Tablespoons Olive Oil
  • 4 Ounces Roasted and Unsalted Pistachios (crushed and chopped)


For the Lamb

Preheat oven to 425 degrees Farenheit.

Pat the lamb dry with paper towels.

Season the lamb, on both sides, with kosher salt and freshly ground black pepper.

Heat a large heavy skillet over high heat. Once it's rip roaring hot add the lamb, fat side down. Sear on each side for 2 minutes.

Place the rack, fat side up, in a 9"x13" pan.

Coating the Rack of Lamb

Mix all the coating ingredients together in a small bowl.

Press the herb coating mixture onto the fat side of the lamb
(the side that's facing up).

Insert a meat thermometer into the middle of the rack.

Slide the lamb into the oven and roast until the thermometer reaches 125 degrees (for rare) and 130 degrees (for medium rare).
This should take about 15-20 minutes. If it's taking longer than that, loosely cover the lamb with foil.

The temperature of the lamb will increase about another 5 degrees after it is removed from the oven.

Let sit for 10 minutes before cutting into single or double bone chops.

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