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Perfect Herb-Crusted Rack of Lamb Recipe with Crispy Potatoes

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A simple yet elegant recipe for herb-crusted rack of lamb paired with crispy roasted potatoes, perfect for special occasions or a comforting meal.

Ingredients

Scale
  • 1 (8-bone) rack of lamb, trimmed (French-trimmed if possible)
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 4 cloves garlic, minced
  • ½ cup panko breadcrumbs (Japanese-style preferred)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil, plus extra for potatoes
  • 1.5 pounds baby Yukon Gold or red potatoes, halved
  • 3 tablespoons unsalted butter, melted
  • Salt and pepper to taste
  • Zest of 1 lemon (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the rack of lamb dry with paper towels and season generously with salt and pepper on all sides.
  3. In a small bowl, combine rosemary, thyme, garlic, breadcrumbs, lemon zest (if using), salt, pepper, and 1 tablespoon olive oil. Stir to bind.
  4. Brush the Dijon mustard evenly over the fat side of the rack of lamb.
  5. Press the herb crust mixture firmly onto the mustard-coated side of the lamb to form a thick, even layer.
  6. In a large bowl, toss the halved potatoes with melted butter, remaining olive oil, salt, and pepper.
  7. Spread the potatoes in a single layer on a roasting pan or rimmed baking sheet lined with foil.
  8. Nestle the rack of lamb on the pan, fat side up, surrounded by the potatoes.
  9. Roast in the oven for 20-25 minutes for medium-rare (internal temperature about 130°F/54°C), or 25-30 minutes for medium.
  10. Check the lamb’s temperature with a meat thermometer inserted into the thickest part, avoiding bone.
  11. Remove the rack from the oven and tent loosely with foil. Let rest for 10 minutes while potatoes continue roasting and crisping.
  12. Slice the rack into individual chops between the bones and serve with crispy potatoes, spooning pan juices over the top.
  13. If potatoes are not crispy enough after resting, broil for 2-3 minutes watching carefully to avoid burning.

Notes

Pat lamb dry before seasoning to ensure a good crust. Use fresh herbs for best flavor. Rest meat after roasting for juicy tenderness. Toss potatoes with enough fat and space them out to ensure crispiness. Broil potatoes briefly if needed to crisp after resting lamb. Herb crust can be prepared up to 24 hours in advance and stored in the fridge.

Nutrition

Keywords: rack of lamb, herb crust, crispy potatoes, rosemary, thyme, garlic, Dijon mustard, easy lamb recipe, special occasion dinner

Find it online: https://snappyspoon.com/perfect-herb-crusted-rack-of-lamb-recipe-with-crispy-potatoes-easy-step-by-step-guide/