Herb Crusted Rack of Lamb is an impressive main course for your holiday dinner. It’s easy to make and takes only 25 minutes to cook—a huge plus when you are hosting guests and making side dishes, too!
This easy recipe for Herb Crusted Rack of Lamb truly showcases the flavor of the lamb. Garlic, fresh rosemary, and fresh thyme create a delicious crispy crust on the outside of the lamb, and it creates a gorgeous presentation that’ll be the star of your dinner table.
I served this rack of lamb for an Easter brunch with my friend Kelley of Haviland Events. She created the gorgeous table settings and I made the food. Read on for how to make the rack of lamb!
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- Ask your butcher to french the rack of lamb, which makes for a gorgeous presentation. I used a 3 pound rack, which is approximately 12 bones.
- Garlic creates lots of savory flavor for the crust.
- Fresh rosemary and fresh thyme add lots of bright, fresh flavor.
- Olive oil helps the herbs and garlic stick to the lamb.
- Salt is a must for a perfectly seasoned rack of lamb.
How to make herb crusted rack of lamb
Start with a rack of lamb from your local grocery store or butcher shop. Ask your butcher to french it, which means that they will remove the meat and fat that connect the bones at the top of the rack.
The lamb is the star here, so the flavors are simple: rosemary, thyme, and garlic. Pulse the three of them in a food processor along with some olive oil, and then spread it over the fatty part of the rack of lamb.
Place the lamb in a 450°F oven. It takes exactly 25 minutes for the lamb to cook to the perfect medium rare (take it out of the oven at 135°F, and it’ll rise to 145°F as it rests).
You can certainly use a meat thermometer if you’d prefer (I highly recommend this thermometer—I’ve had it for years!).
Let the lamb rest for 10 minutes before cutting it into chops, or place the rack directly onto a serving platter, and slice it at the table.
For medium rare lamb, take it out of the oven at 135°F. Let it rest for 10 minutes, and the temperature will rise to 145°F, which is the perfect medium rare.
For medium, take it out of the oven at 150°F, and it’ll rise to 160°F as it rests.
For medium well, take it out of the oven at 155°F, and it’ll come to 165°F after resting.
The easiest option is to ask your butcher to french the rack of lamb. Or use this guide to learn how to french it at home.
What to serve with lamb
Lamb is super versatile, and pairs well with a variety of side dishes such as potatoes, corn, carrots, and more. Here are a few recipes that I love!
- Super Flaky Southern Biscuits
- Brown Sugar Roasted Carrots
- Scalloped Corn with Bacon
- Mashed Potato Casserole
- Old Fashioned Creamed Corn Casserole
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Herb Crusted Rack of Lamb
- 3 lbs rack of lamb, frenched
- 5 cloves garlic
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- ¼ cup olive oil
- 1 teaspoon sea salt
- Preheat oven to 450°F. Place the lamb on a rimmed baking sheet, fat side up. Sprinkle all over with 1 teaspoon sea salt.
- Place the garlic and herbs in the bowl of a food processor. Process until finely chopped. With the food processor running, pour in the olive oil in a steady stream. Continue to process until the olive oil is incorporated.
- Spread the olive oil/herb mixture on top of the lamb.
- Place in the oven and roast for 25 minutes for medium rare. The lamb will continue to cook slightly after you remove it from the oven. Let sit for at least 10 minutes before slicing.