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5 from 8 votes

Herb Crusted Rack Of Lamb

This juicy and flavorful Herb Crusted Rack of Lamb recipe is perfect for entertaining guests, yet easy enough to treat yourself to on a weeknight. This step-by-step guide will give you the perfect lamb every time!
Prep Time10 mins
Cook Time25 mins
Resting time15 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 540kcal


  • 1 1/2 lb rack of lamb frenched, 8-rib
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 1 tsp vegetable oil

For Herb Coating

  • 4 cloves garlic minced
  • 1/4 cup parsley fresh, chopped
  • 1 tsp thyme fresh, chopped
  • 1 tsp rosemary fresh, chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil


  • Prepare the herb mixture: Preheat the oven to 450F. Stir together garlic, herbs, salt, pepper, and oil.
  • Sear the meat: Pat lamb dry and season the meat generously with salt and pepper. Coat the meat with your prepared herb mixture. Heat a large skillet over high heat for about 2 minutes. Add the oil, then sear the meat of your rack on all sides.
  • Roast: If you aren’t using an oven proof skillet transfer the rack to a small roasting pan. Roast the lamb on the middle rack of your oven for 15 minutes. Cover it loosely with foil, then roast for another 5-10 minutes or until an instant-read thermometer inserted into the thickest part of the roast reads 125F.
  • Serve: Let the lamb rest covered for 10 minutes. This will allow the temperature to rise to medium rare, 130F. Cut lamb chops by slicing between the bones. Serve 2-3 chops per person.


Use a meat thermometer to accurately tell if your lamb is cooked. Insert a meat thermometer into the thickest part of the meat that's not touching the bone. Use the below temperatures to cook it to your liking:
  • Rare - 115 F to 120 f
  • Medium-rare - 120 F to 125 F
  • Medium - 130 F to 135 F
  • Medium-well - 140 F to 145 F
  • Well done - 150 F to 155 F
Refrigerate your lamb in an airtight container for 3 to 4 days. If you choose to freeze it, I would slice it up first for easier thawing. Keep in mind that when you reheat leftover lamb, you’ll end up cooking it more. Medium-rare lamb will end up more medium-well after being reheated.


Calories: 540kcal | Carbohydrates: 1g | Protein: 18g | Fat: 50g | Saturated Fat: 20g | Cholesterol: 94mg | Sodium: 799mg | Potassium: 268mg | Vitamin A: 315IU | Vitamin C: 6.3mg | Calcium: 33mg | Iron: 2.1mg