Bring some elegance to the table with this Mustard and Herb Crusted Rack of Lamb. Dressed in dijon mustard, fresh garlic, and rosemary, this easy show-stopping centerpiece tastes deliciously savory and tangy. No breadcrumbs needed!Jump to Recipe
Rack of lamb with mustard and herb crust
There are many show-stopping dinners you can serve to family and friends during the holidays or for special occasions, like Ribeye Steak and Shrimp or Herbed Prime Rib Roast. But when you really want to go all out, wow your guests with this Mustard and Herb Crusted Rack of Lamb.
Incredibly tender, juicy, herbaceous, and slightly tangy, this dijon herb crusted rack of lamb is surprisingly easy to make! All you need is the meat and a handful of simple condiments, herbs, and seasonings. There aren’t any breadcrumbs needed for the crust either, meaning this elegant dinner is naturally gluten free and keto-friendly.
What is a rack of lamb?
Rack of lamb is cut from the unsplit primal rib on the lamb carcass. Instead of splitting the ribs (like baby back ribs), they’re held by the meat and cooked together.
When you’re out shopping for the lamb rack, look for meat with a vibrant red color with firm white fat throughout. If the meat is dark red, that means it’s older and won’t taste as fresh or tender.
Crusted rack of lamb ingredients
- Rack of lamb – You’ll want the rack to be frenched, meaning the rib bones have been stripped of the meat and left exposed. If your rack didn’t already come this way, you can ask the butcher to do it for you.
- Dijon mustard – This tangy condiment is brushed all over the lamb before it’s coated with garlic and rosemary.
- Garlic – The chopped garlic sticks to the dijon-coated lamb and infuses delicious savory flavors right into the meat.
- Rosemary – Or feel free to use any fresh herbs you love, like thyme or parsley.
How to make mustard and herb crusted rack of lamb
Although this recipe feels fancy, it’s actually very simple to make and uses common ingredients. Here’s how it’s done:
- Prepare the meat.
When the refrigerated rack has come down to room temperature, trim the majority of the fat cap off of the top using a sharp knife. Season with salt on all sides.
- Sear the rack of lamb.
Heat some oil in a skillet over high heat, then place the lamb rack fat side down. Continue searing on all sides until browned.
- Add the dijon and herb crust.
Place the rack on your prepared baking sheet. While it cools, mix the chopped garlic and rosemary together in a small bowl. First, brush the dijon mustard evenly all over the lamb, then rub on the garlic and rosemary.
- Roast the rack of lamb.
Wrap the rib bones in foil so they don’t burn, then roast the lamb to your desired doneness (see internal cooking temperatures below). Take it out of the oven when it’s 5 degrees away from your desired temperature and let it rest (covered in foil) for 10 to 15 minutes.
- Cut and serve.
Cut the rack into single or double chops and serve with all of your favorite side dishes!
Rack of lamb oven roasting temperatures
According to USDA, you should cook the rack of lamb to an internal temperature of 145ºF and follow with a 3 minute rest. Use a meat thermometer and this guide to reach your desired internal temperature and level of doneness:
- Rare: 120ºF to 130ºF
- Medium-rare: 130ºF to 140ºF
- Medium: 140º to 145ºF
- Medium-well: 145ºF 150ºF
- Well done: 150ºF to 160ºF
What to serve with herb crusted rack of lamb
Slice up the rack of lamb and place 2 or 3 chops on each plate. Pair them with all kinds of elegant side dishes, like:
- Creamy mashed potatoes
- Green beans
- Cauliflower mash
- Shaved brussels sprouts salad
- Parmesan polenta
- Roasted cauliflower
- Creamy lemon orzo
- Herb pesto green bean salad
Frequently asked questions
Yes! Searing the rack of lamb in a skillet will seal in the flavors and caramelize the edges.
The best temperature to roast a rack of lamb is 450ºF. It will only need about 20 to 25 minutes to cook. Remember to take it out of the oven when it’s 5 degrees away from your desired internal temperature so it doesn’t overcook.
I made this recipe with one 1 ¼ – ½ pound rack of lamb which had about 8 chops. This is enough for 2 to 3 chops per person for 4 people. Feel free to buy a second or third rack if you’re serving a crowd!
The leftover chops can be kept in an airtight container in the fridge for up to 3 days.
Hungry for more show-stopping main dishes?
- Oven Baked Salmon with Gremolata Sauce
- Ribeye Steak Cooked in the Oven
- Instant Pot Beef Short Ribs
- Slow Roasted Brown Butter Pork Shoulder
If you give this Mustard and Herb Crusted Rack of Lamb a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them on my page!
Mustard and Herb Crusted Rack of Lamb
- Preheat the oven to 450°F. Prepare a cookie sheet lined with foil.
- Using a sharp knife, trim the majority of the fat cap off the top of the lamb. Season with salt on all sides.
- Heat avocado oil in a large skillet over high heat, add lamb rack and sear on all sides to ensure browning and sealing flavors. About 5 minutes.
- Remove the lamb from the pan and set on a baking sheet. Let it cool for 5 minutes. Brush on the Dijon mustard all over the rack in an even coating.
- In a bowl, add the finely chopped garlic and rosemary, mix to combine and then rub all over the rack. Place the lamb rack back on a cooling rack and baking sheet.
- Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 10-15 minutes, then cut into double ribs and serve. (Internal temperature should be 130F for medium rare). You’ll want to take it out of the oven when it is about 5 degrees below your desired temperature since as it rests, the temperature will continue to increase.
- Serve with creamy mashed potatoes, vegetables, salad or other favorite sides.
Rare: 120-130 degrees (very red inside)
Medium-Rare: 130-140 degrees (bright pink inside)
Medium: 140-145 degrees (light pink inside)
Medium-Well: 145-150 degrees (barely any pink left)
Well-Done: 150-160 degrees (no pink)
USDA recommends cooking lamb to an internal temperature of 145F with a 3-minute rest.