Herb Crusted Rack of Lamb with Carrots

Herb crusted rack of lamb is a perfectly spiced and juicy rack of lamb with a delicious parmesan and herb crust. You don't need any special equipment to make this fancy dinner and is great for a big or small Easter dinner - or even a weekend any time!

 

 

Because this is roasting in the oven, I think the ultimate way to serve it is by roasting potatoes and carrots at the same time. The carrots will get charred, sweet and you can spice them however you like. 

 

My absolute favorite potatoes to serve with this dish are my turmeric potatoes. Just a few simple ingredients and you'll get the crispiest, fluffiest, deliciousest potatoes. You might need to make a double batch, you've been warned.

 

And we can of course not forget about the balsamic red wine sauce. Quick and easy to whip together while everything roasts in the oven!

 

 

Ingredients

 

For this rack of lamb you'll need:

 

• Rack of lamb - obviously. 
• Salt and pepper - for flavoring. Salt should never be omitted, as it enhances other flavors.
• Mustard - I love mustard with honey, and it's the perfect vessel for making the herb crust stick to the lamb!
• Honey - something sweet and sticky to act as a delicious glue for the herb crust.
• Fresh herbs - my absolute favorite for this type of dish are sage and rosemary. And don't be skimpy!
• Fresh garlic - so good with the herbs.
• Parmesan - adds a savory and cheesy touch to the crust. I love to use parmesan in crusts, so if you do too, make sure you try this parmesan crusted grilled cheese.
• Breadcrumbs - for the crunchy crust. I'm guessing you could use gluten-free breadcrumbs with no alterations, but I have yet to try this. 

 

 

I wouldn't be me without adding a delectable sauce too. And I promise, this one is super easy. All you need are red wine and balsamic vinegar, honey, more fresh sage and rosemary, black peppercorns, bay leaves and sliced garlic. A sweet and savory red wine sauce!

 

And for the carrots you'll need carrots, salt and pepper, olive oil and honey. In addition, your favorite spices - or try mine - cayenne pepper, ground paprika, and garlic powder.

 

Many of the ingredients overlap, so there aren't as many as it may sound like! 

 

Step-by-step instructions

 

Preheat the oven to 420℉ (215℃). Pat the lamb dry with a paper towel, and sprinkle with salt and pepper on both sides (1). Roast for 15 minutes on the top rack of the oven (3). This is a good time to parboil and dry the potatoes for the turmeric potatoes.

 

Then spread a mixture of honey and mustard on to the lamb (4-5). Mix the dry herb mixture with finely chopped herbs, grated garlic, shredded parmesan, and breadcurmbs (6).

 

 

Press half of the mixture on the backside of the rack of lambs. Turn the rack of lambs so that this side now turns up, roast for 5 minutes so that the herb mixture sticks. 

 

 

Then turn the rack of lamb again, press the other half of the herb mixture on top (7). Add carrots sliced in quarters lengthwise mixed with olive oil and the spices at the same tray (2). Now roast for another 10-15 minutes, or until the core temperature reaches at least 130℉ (54℃) or your desired level of doneness.

 

I like to switch to fan mode the last 10 minutes to get some color on the herb crust.

 

Meanwhile this is roasting, roast the turmeric potatoes on another tray, and make the sauce.

 

For the sauce, add all ingredients (8) apart from honey to a saucepan and bring it up to a boil (9). Boil for about 15-20 minutes or until thickened. Stir in honey to taste. Cool to thicken like a glaze.

 

Cool the herb crusted rack of lamb for 10 minutes before you slice along the bones.

 

 

Serve 2-3 sliced of rack of lamb per person, some carrots and turmeric potatoes and a light drizzle of the balsamic red wine sauce.

 

Enjoy!

 

Substitutions and variations

 

• Other herbs: There's nothing wrong with changing up the herbs for this dish. Thyme and parsley are great options. 
• The breadcrumbs: As I mentioned in the ingredients list, I don't believe there should be any issue in switching to gluten-free breadcrumbs for this particular recipe. You can also use Panko for another kind of crunch. 
• The mustard: Can be omitted without much alterations. It will get sweeter and less umami, but it comes down to your own preference. 
• The carrots: Of course, the sky is the limit when it comes to veggies to serve with our herb crusted rack of lamb. You could try these lemon asparagus, blackberry-glazed broccoli, or easy pan-fried brussels sprouts. 
• Other ideas: I love to add some lemon zest or orange zest in the herb mixture for a fresher touch. Then I'd probably omit the red wine sauce and go for a tzatziki, a mint sauce, or another fresh sauce instead!

 

 

Equipment

 

Another recipe with just basic kitchen supplies. A baking sheet, saucepan, a grater, and chopping boards and knives are probably all you need for this rack of lamb.

 

As they say; "You don't need a silver spoon to eat good food". 

 

Storage

 

Because of the herb crust, this is best served right after roasting. If you have leftovers, you can of course eat them the following 3-4 days, but the crust will be hard to get crisp again. 

 

For maximum crunch-ness, slowly reheat in the oven at 300℉ (150℃) and when it's almost done, switch to grill mode and quickly grill for a few minutes, However, this can also dry out the meat a little, so it depends on what your pet peeves are. 

 

To avoid this issue, eat it all the first day. Easy.

 

 

Expert tips

 

Roasting a rack of lamb can result in a delicious and impressive dish. Here are some expert tips to help you achieve the perfect roast:

 

1. Choose a quality rack of lamb: Start with a high-quality rack of lamb. Look for a well-trimmed, Frenched rack with a good layer of fat for added flavor.
2. Bring the lamb to room temperature: Take the rack out of the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. This ensures a more even cooking.
3. Preheat your oven: Preheat your oven to a high temperature, usually around 400-450°F (200-230°C). The initial high heat will help sear the lamb and lock in juices.
4. Season generously: Season the lamb generously with salt, pepper, and any desired herbs or spices. As in this recipe!
5. Sear the lamb: Another way to get even more crust is by searing the lamb first. Heat a pan with a bit of oil over medium-high heat and sear the lamb on all sides until it develops a golden-brown crust. This step adds flavor to the meat.
6. Use a meat thermometer: Invest in a meat thermometer to ensure accurate cooking. For medium-rare lamb, aim for an internal temperature of 130-135°F (54-57°C). Adjust the temperature based on your preference, see recipe FAQs below.
7. Create a flavorful crust: For an extra layer of flavor, make a parmesan herb crust like in this recipe!
8. Let it rest: After roasting, let the lamb rest for at least 10-15 minutes before carving. This allows the juices to redistribute, resulting in a juicier and more tender roast.
9. Monitor cooking time: Keep a close eye on the cooking time, as racks of lamb cook relatively quickly. Overcooking can result in dry meat.
10. Presentation: Present the rack of lamb on a platter for an elegant touch. Garnish with fresh herbs for a visually appealing presentation.

 

Remember, practice makes perfect, so don't be afraid to experiment with flavors and techniques to find what works best for your taste preferences.

 

 

Recipe FAQs

Enjoy!

 

 

Did you like this recipe? Here are more meat recipes I think you'd like:

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