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Perfect Herb-Crusted Rack of Lamb Recipe with Easy Rosemary Jus

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A quick and easy herb-crusted rack of lamb paired with a rich rosemary jus, perfect for special occasions or a flavorful weeknight dinner.

Ingredients

Scale
  • 1 rack of lamb (8 ribs), frenched and trimmed (about 1.5 to 2 pounds / 680 to 900 grams)
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 3 cloves garlic, minced
  • ½ cup breadcrumbs (about 50 grams), preferably panko
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil, plus extra for searing
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 small shallots, finely chopped
  • ½ cup red wine (120 ml), dry variety like Cabernet Sauvignon or Merlot
  • 1 cup beef or lamb stock (240 ml), preferably low sodium
  • 2 whole fresh rosemary sprigs for the jus

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, mix the chopped rosemary, thyme, minced garlic, and breadcrumbs to prepare the herb crust.
  3. Pat the rack of lamb dry with paper towels, then season generously with salt and pepper on all sides.
  4. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat until shimmering. Add the rack, fat side down, and sear for 2-3 minutes until golden brown. Flip and sear the other side for 2 minutes.
  5. Remove skillet from heat and brush the entire rack evenly with Dijon mustard.
  6. Firmly coat the mustard layer with the herb and breadcrumb mixture, pressing gently to form an even crust.
  7. Transfer the skillet to the oven and roast the lamb for 15-20 minutes, depending on desired doneness (15 minutes for medium-rare, internal temperature around 130°F/54°C).
  8. Remove the lamb from the oven and tent loosely with foil. Rest for 10 minutes to let juices redistribute.
  9. While the lamb rests, melt butter in a small saucepan over medium heat. Add chopped shallots and cook until translucent, about 3 minutes.
  10. Pour in red wine, scraping up any browned bits from the pan, and reduce by half.
  11. Add stock and rosemary sprigs, simmer for 10 minutes. Remove rosemary, strain the sauce through a fine mesh strainer, and adjust seasoning with salt and pepper.
  12. Slice the rack between the ribs into individual chops. Plate with a drizzle of rosemary jus and serve with your favorite sides.

Notes

Use a meat thermometer to check doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Resting the lamb after roasting is crucial for juicy meat. For gluten-free, substitute breadcrumbs with crushed almonds or gluten-free panko. If avoiding alcohol, replace red wine with additional stock and a splash of balsamic vinegar.

Nutrition

Keywords: rack of lamb, herb crust, rosemary jus, easy lamb recipe, dinner, special occasion, quick lamb recipe

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