Tender, juicy rack of lamb meets the bold flavors of Dijon mustard, rosemary, thyme, and garlic in this elegant oven-roasted dish. The golden breadcrumb crust adds the perfect crunch, creating a restaurant-worthy entrée that’s surprisingly simple to make at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 racks of lamb, frenched (about 1½ lbs each)
2 tablespoons Dijon mustard
4 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh thyme, chopped
1/2 cup breadcrumbs (use gluten-free if needed)
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 tablespoon lemon zest (optional)
1 tablespoon balsamic vinegar (optional for drizzling)
Directions
I start by preheating the oven to 450°F (230°C) and lining a baking sheet with foil or parchment paper.
I pat the racks of lamb dry and season them generously with salt and pepper.
In a small bowl, I mix together Dijon mustard and minced garlic, then spread that evenly over the meaty side of each rack.
In another bowl, I combine breadcrumbs, rosemary, thyme, olive oil, and lemon zest if I’m using it.
I press this breadcrumb mixture firmly onto the mustard-coated lamb to form a flavorful crust.
I place the racks on the prepared baking sheet, crust side up.
I roast the lamb for 20–25 minutes for medium-rare doneness (internal temp around 135°F), adjusting time depending on how I like it cooked.
After roasting, I let the lamb rest for about 10 minutes before slicing between the bones.
Just before serving, I sometimes drizzle a bit of balsamic vinegar for an extra pop of flavor.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Calories per serving: 390 kcal
Variations
If I want a spicier crust, I sometimes mix in a pinch of crushed red pepper flakes.
I swap out the breadcrumbs for crushed nuts like pistachios or almonds when I want a gluten-free and extra crunchy version.
When fresh herbs aren’t available, I use dried ones but reduce the quantity to avoid overpowering the dish.
Occasionally, I add grated Parmesan to the breadcrumb mix for an extra savory kick.
For a different twist, I replace Dijon mustard with whole grain mustard or a garlic aioli base.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I like to use the oven at 300°F (150°C) for about 10–15 minutes to preserve the crust. I avoid microwaving since it can make the coating soggy. If I need to freeze it, I wrap it tightly in foil and place it in a freezer-safe container for up to 2 months. I thaw overnight in the fridge before reheating.
FAQs
How do I know when the lamb is done?
I use a meat thermometer to check the internal temperature. For medium-rare, I look for 135°F (57°C) after resting. Lamb continues cooking slightly as it rests, so I remove it from the oven a few degrees early.
Can I prepare this ahead of time?
Yes, I often prep the lamb with the mustard and herb crust a few hours ahead and keep it refrigerated. I bring it to room temperature before roasting.
What’s the best side dish to serve with this lamb?
I like to pair it with roasted vegetables, garlic mashed potatoes, or a fresh arugula salad with lemon vinaigrette.
Can I use boneless lamb?
While possible, I prefer bone-in racks because they look elegant and stay juicier during roasting. Boneless cuts cook faster and might need a different method.
What wine pairs best with herb-crusted lamb?
I usually go for a bold red wine like Cabernet Sauvignon or Syrah, which complements the richness of the lamb and the earthiness of the herbs.
Conclusion
This Dijon Herb-Crusted Rack of Lamb is one of those recipes that always impresses without making me sweat in the kitchen. It’s savory, aromatic, and perfect for both special occasions and indulgent weeknight dinners. I love how easy it is to customize while still delivering gourmet-level flavor every time.
📖 Recipe:
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Dijon Herb-Crusted Rack of Lamb
- Total Time: 40 minutes
- Yield: 4 servings
Description
Tender rack of lamb coated with a zesty Dijon mustard and fresh herb crust, roasted to perfection with a golden breadcrumb topping. A restaurant-quality dish that’s surprisingly easy to prepare at home.
Ingredients
2 racks of lamb, frenched (about 1½ lbs each)
2 tablespoons Dijon mustard
4 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh thyme, chopped
1/2 cup breadcrumbs (use gluten-free if needed)
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 tablespoon lemon zest (optional)
1 tablespoon balsamic vinegar (optional for drizzling)
Instructions
- Preheat the oven to 450°F (230°C) and line a baking sheet with foil or parchment paper.
- Pat the racks of lamb dry and season generously with salt and pepper.
- In a small bowl, mix Dijon mustard and minced garlic. Spread this mixture evenly over the meaty side of each rack.
- In another bowl, combine breadcrumbs, rosemary, thyme, olive oil, and optional lemon zest.
- Press the breadcrumb mixture firmly onto the mustard-coated lamb to form a crust.
- Place the racks on the prepared baking sheet, crust side up.
- Roast for 20–25 minutes, or until internal temperature reaches about 135°F for medium-rare.
- Let the lamb rest for 10 minutes before slicing between the bones.
- Optionally, drizzle with balsamic vinegar just before serving.
Notes
Mix in crushed red pepper flakes for a spicier crust.
Swap breadcrumbs with crushed pistachios or almonds for a gluten-free version.
Use dried herbs if fresh aren’t available, but reduce the amount.
Add grated Parmesan to the breadcrumb mix for extra savory flavor.
Try whole grain mustard or garlic aioli instead of Dijon for a twist.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 300°F (150°C) for 10–15 minutes to maintain the crust.
Freeze tightly wrapped for up to 2 months; thaw overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1/2 rack
- Calories: 390
- Sugar: 0g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 95mg
