• Facebook
  • Pinterest
  • Twitter
  • Linkedin

Delicious by Design

  • Recipes
  • About
  • Accessibility
menu icon
go to homepage
  • Recipes
  • About
  • Accessibility
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Accessibility
  • ×
    Home » Main Course

    Herb Crusted Rack of Lamb

    Published: Jan 21, 2021 by Diana Reis · This post may contain affiliate links

    ↓ Jump to Recipe

    This Herb Crusted Rack of Lamb has a wonderful combination of sweet and spice turned  slightly crispy under the broiler. The bold spices compliment the slightly tangy meat. The rack is cut into perfect tender chops and cooked to medium. 

    Close up of carved lamb chops

    This recipe is definitely a catering favorite. I served these for many cocktail parties as “Lamb Lollipops”. I could never make enough. No matter how many “Pops” I had per person, they were always the first thing to disappear. 

    I love to serve this with a nice Mushroom Rice Pilaf and Wilted Spinach Salad.

    Contents hide
    Make this recipe, because...
    Ingredients
    Instructions
    FAQs
    Expert Tips
    📖 Recipe
    Herb Crusted Rack of Lamb

    Make this recipe, because...

    I think lamb gets a bad rap, because it is associated with a gamey flavor, but young lamb is really very sweet and lends itself well to bold flavors. While heavy spices can be inappropriate for a prime cut of beef, strong spices serve as an enhancement to the stronger flavor of lamb.

    The rack is not inexpensive, but it is a great choice for introducing someone to lamb. The cut is very tender and the flavor is very mild.

    It is the perfect centerpiece dish for any special occasion. One rack is perfect for a romantic dinner for two. You can also cook several racks for a large party.

    This dish can be served as a walking appetizer I like to call “Lamb Lollipops”. The sweet and savory crusted lamb chops will thrill party guests. 

    The cooking process is very simple. The main skill is good use of a thermometer to get that perfect medium center. 

    It is a very nice dish that takes very little time to put together, but has a big impact. There aren't many things this delicious in under 30 minutes.

    Ingredients

    rack of lamb ingredients

    Instructions

    Step 1

    • Preheat the oven to 425°. Line the baking sheet with foil. Mix all spices with honey and olive oil to form paste.
    herbs with honey and oil mixed into a paste

    Step 2

    • Pat the lamb dry with a paper towel. 
    • Rub with spices. Cover the top, bottom, and sides.
    rack of lamb seasoned and ready to cook

    Step 3

    • Roast at 425 for 15-18 minutes.
    • Turn the oven on low broil and place the pan on the  second rack from the top. Broil for five minutes to help render the fat and turn the spice paste into a beautiful crust.
    Cooked lamb on baking sheet

    Do Not line your pan with parchment if you are going to use the broiler. I used it so that I would be able to get a nice picture on a non reflective surface. However, I nearly caught the paper on fire, and do not recommend taking your chances. Use Foil!

    Step 4

    • Remove from the oven and cover with foil.
    • Let rest for 10 minutes before slicing. This will keep your juices from running out as you slice, and preserve moisture.
    • Slice following the outline of the bones.
    • Serve and enjoy!
    carved rack of lamb

    FAQs

    What is a Frenched Rack of Lamb?

    Removing the excess fat and meat around and in between the rib bones is called Frenching. Many grocers sell the racks already frenched. 

    You can accomplish this look using a thin and somewhat flexible boning knife. However, if this process is beyond your skills, you needn’t worry. Frenching is entirely about the appearance and presentation of the dish. Leaving the meat around the bone will not diminish the taste of the meat at all.

    Why do you rest meat before cutting?

    When you take the cooked meat out of the oven, it will be hot and the natural juices will be flowing. If you cut into it immediately after removing it from the oven, those juices will run out and you will lose moisture. By letting the meat rest, you give the juices time to settle. The temperature cools a bit and that moisture stays with the meat improving the taste and tenderness of each bite.

    What temperature should a rack of lamb be cooked too?

    It can be served from rare (125° at the center) to medium (145° at the center. It should have a warm pink center. Preference plays the biggest part in choosing how it is served.

    How many does a rack of lamb serve?

    The average lamb rack serves about two people. Larger pieces may serve up to three.

    Expert Tips

    Pat the lamb dry before trying to apply the spice mixture. Excess moisture will cause the paste to slide off rather than stick to the meat.

    Do get some of the seasoning on the bones. Usually, people pick these little lamb lollipops up when I serve them. Having a little extra flavor cooked onto the bone is a nice treat for the last few bites. 

    Cut the rack apart using the bones as a guide. It helps to use tongs and look at the backside of the meat to see the space between the ribs. Cutting between each bone will give you a nice individual chop or “lamb lollipop”.

    finished lamb chops on white plate

    Try these other great Main Dishes.

    • Balsamic Pork Chops
    • Chimichurri Steak
    • Lemon Sage Chicken Thighs

    📖 Recipe

    overhead shot of carved rack of lamb on white plate

    Herb Crusted Rack of Lamb

    This Herb Crusted Rack of Lamb has a wonderful combination of sweet and spice turned  slightly crispy under the broiler. The bold spices compliment the slightly tangy meat. The rack is cut into perfect tender chops and cooked to medium.
    5 from 7 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: American Classic
    Prep Time: 5 minutes minutes
    Cook Time: 23 minutes minutes
    Total Time: 27 minutes minutes
    Servings: 2 People
    Calories: 78kcal
    Author: Diana Reis

    Ingredients

    • 1 Rack Lamb
    • 2 Cloves Garlic
    • 1 Tablespoon Olive Oil
    • 2 Teaspoons Honey
    • 2 Teaspoon Salt
    • 1 Teaspoon Paprika Smoked
    • ½ Teaspoon Black Pepper
    • ½ Teaspoon Sage
    • ½ Teaspoon Ground Clove

    Instructions

    • Preheat oven to 425 degrees. Line baking sheet with foil.
    • Mix all spices with honey and olive oil to form paste.
    • Pat the meat down with a paper towel until it is dry.
    • Rub down the rack of lamb with spices thoroughly.
    • Bake at 425 for 15-18 minutes.
    • Turn the oven on low broil with lamb on second rack. Broil for 5 minutes to help render the fat.
    • Remove from oven and cover with foil.
    • Let rest for ten minutes before slicing. This will keep your juices from running out as you slice, and preserve moisture.
    • Slice following the outline of the bones.
    • Serve and enjoy!

    Notes

    Most grocers sell a rack of lamb frenched. If your rack has not already been frenched, you can remove the excess meat and fat from the bones with a boning knife. However, this process is only for appearance and is not necessary at all for a great tasting dish.
    Pat the lamb dry before trying to apply the spice mixture. Excess moisture will cause the paste to slide off rather than stick to the meat.
    Do get some of the seasoning on the bones. Usually, people pick these little lamb pops up when I serve them. Having a little extra flavor cooked onto the bone is a nice treat for the last few bites. 
    It can be served from rare (125° at the center) to medium (145° at the center. It should have a warm pink center. Preference plays the biggest part in choosing how a rack of lamb is served.
    When you reach the desired temperature, remove the lamb from the oven. Cover with foil and let rest for at least 10 minutes before carving.
    Cut the rack apart using the bones as a guide. It helps to use tongs and look at the backside of the meat to see the space between the ribs. Cutting between each bone will give you a nice individual chop or “lamb lollipop”.

    Nutrition

    Calories: 78kcal | Carbohydrates: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 1164mg | Sugar: 2g | Vitamin A: 245IU | Iron: 0.1mg
    Tried this Recipe? Pin it for Later!Mention @DianDeliciousB or tag #DeliciousByDesign!

    Never miss a new recipe from Delicious by Design! Sign-up below for weekly recipes directly in your inbox.

    • two shrimp tostadas with toppings on side of black plate
      Easy Shrimp Tostadas
    • featured image pesto pasta salad with gold serving spoons on white plate
      Pesto Pasta Salad with Sun-dried Tomatoes
    • featured image artichoke and sun dried tomato pasta
      Roasted Artichoke and Sun-dried Tomato Pasta
    • featured image burrata and arugula salad
      Arugula Burrata Salad with Prosciutto and Pears
    Share this...
    Share on facebook
    Facebook
    Share on pinterest
    Pinterest
    Share on twitter
    Twitter
    Share on linkedin
    Linkedin

    More Main Courses

    • Marry me Butter Beans Featured image
      Marry Me Butter Beans
    • featured image for pesto made from lemons
      Lemon Pesto Pasta
    • featured image penne alla napolitana in a white bowl with basil leaf garnish
      Penne Napoli
    • featured image prawn risotto
      Creamy Prawn Risotto (Shrimp)

    Comments

      5 from 7 votes (2 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Jen says

      July 26, 2019 at 6:37 pm

      5 stars
      I was looking up something different and tasty for this Sunday dinner with in laws, and I was so happy to find this. The dinner went off very well, everyone was impressed.

      Reply
    2. Marisa F. Stewart says

      July 26, 2019 at 7:46 pm

      5 stars
      We simply love lamb and serve it for a special occasion. We've done a leg of lamb and lamb chops but we've never made a rack of lamb. From the looks of your meat it's cooked to perfection. You have me craving some lamb -- I'll be on the look out for a rack and make it ASAP.

      Reply
    3. Colleen says

      July 26, 2019 at 7:51 pm

      5 stars
      This looks so tender, juicy, and delicious. I haven't cooked lamb in such a long time, but now I'm inspired!

      Reply
    4. Jamie says

      July 26, 2019 at 9:45 pm

      5 stars
      This would make an amazing Sunday night dinner! I'll be saving this for the weekend!

      Reply
    5. Andrea Metlika says

      July 26, 2019 at 9:55 pm

      5 stars
      The honey with sage, cloves and other spices sounds so good on the lamb. It looks marvelous.

      Reply
    head shot round

    I’m passionate about the family dinner table. Connecting with each other at the end of the day over a good meal creates strong family bonds and healthy long-lasting relationships. I want to help families and friends build those relationships.

    It's Soup Season

    • bean and farro soup feature
      Tuscan Borlotti Bean Soup with Farro
    • featured image for butternut squash carrot ginger soup
      Butternut Squash Ginger Carrot Soup
    • finished vegetable pea soup in white bowl
      Split Pea Vegetable Soup with Pearl Barley
    • bowl of mushroom chicken soup with bread and greens on side
      Mushroom Chicken Wild Rice Soup
    See more Soup →

    Recent Recipes

    • featured image of chicken thighs parmesan on white plate with sauce and herbs
      Baked Parmesan Chicken Thighs (Quick Red Sauce)
    • chicken spiedini skewers on greens and a white plate
      Chicken Spiedini with Lemon Butter Finishing Sauce
    • charred broccolini feature
      Charred Broccolini Roasted with Lemon, Parmesan, Garlic
    • pesto rosso feature
      Sun-dried Tomato Pesto Rosso
    infographic advertising free e-cookbooks with sign up

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    Copyright © 2020 Delicious by Design on the deliciousbydesign.net

    Herb crusted rack of lamb pin
    Herb crusted rack of lamb pin

    Rate This Recipe

    Your vote:




    Let us know what you thought of this recipe:

    This worked exactly as written, thanks!
    My family loved this!
    Thank you for sharing this recipe

    Or write in your own words:

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.