Herb Crusted Rack of Lamb with Rosemary Potatoes

Herb Crusted Rack of Lamb My Sunday Best Recipe

By Amara Vitalis September 6, 2025

Table of Contents

Recipe Introduction

Fancy a proper Sunday roast? Ever tried cooking rack of lamb at home? Honestly, it's easier than you think. This recipe turns a simple rack into a showstopper! It’s got this amazing garlic herb rack of lamb flavor, and it is all about creating an unforgettable meal.

Quick Hook

Seriously, have you ever wondered how to make a restaurant quality rack of lamb dinner at home? Our recipe delivers that fancy flavor with minimal fuss.

The key is the rosemary crusted rack of lamb , giving it a touch of elegance and a burst of herbal goodness.

Brief Overview

Roast rack of lamb recipes like this are a Sunday tradition in many homes, offering a comforting yet celebratory meal.

This version is medium difficulty, taking about 1 hour 10 minutes from start to finish. This Frenched rack of lamb recipe serves four lucky people.

Main Benefits

Lamb is a fantastic source of protein and iron. Plus, this Sunday roast lamb recipe is perfect for impressing your mates or treating the family.

What makes this recipe special? It’s the combination of the crispy herb crust and the perfectly cooked, tender lamb.

Ready to become a lamb legend? Let’s dive into the ingredients.

Ingredients

You’ll need a 2-2.5 pound frenched rack of lamb , olive oil, salt, and pepper to start. For the crust, grab some panko breadcrumbs, fresh rosemary, fresh parsley, garlic, Dijon mustard, olive oil, salt, and pepper.

Don’t forget the Yukon Gold potatoes, more olive oil, fresh rosemary, salt, and pepper for those delicious side potatoes. Make sure you have a meat thermometer !

Alright, let's talk about what you need to make this happen.

Ingredients & Equipment: Let's Get Sorted

First things first, you can't whip up amazing rack of lamb dinner recipes without the right bits and bobs. Trust me, been there, tried that!

Main Ingredients: The Star Players

Here's the shopping list for our herb crusted rack of lamb masterpiece.

Rack of Lamb: 1 (2-2.5 pound) rack of lamb, frenched (about 900g - 1.1kg). Quality matters here. Look for good marbling. That's where the flavour lives!
Olive Oil: 2 tablespoons (30ml) for searing and the crust.
Kosher Salt: 1/2 teaspoon (3g). Essential for seasoning the lamb.
Black Pepper: 1/4 teaspoon (1g). Freshly cracked, if you're fancy.
Breadcrumbs: 1 cup (60g), panko is your best bet for that perfect crunch.
Fresh Rosemary: 1/4 cup (15g), finely chopped. Makes it a true rosemary crusted rack of lamb .
Fresh Parsley: 1/4 cup (15g), finely chopped. Adds a bit of freshness.
Garlic: 2 cloves , minced (6g). Because garlic makes everything better, innit?
Dijon Mustard: 2 tablespoons (30ml). Helps the crust stick and adds a tangy flavour.
Yukon Gold Potatoes: 1.5 pounds (approx. 680g), cut into 1 inch pieces. They roast up beautifully!
Extra Rosemary Sprigs
Extra Kosher salt, Extra black pepper

Seasoning Notes: Spice It Up!

Let's talk flavour. This is where you can really put your stamp on it and learn how to cook rack of lamb medium rare .

Essential Combo: Rosemary, garlic, salt, and pepper. This is the base of our flavour profile, the foundation!
Flavour Enhancers: Dijon mustard adds a lovely tang. Don't skip it.
Substitution Options: No fresh rosemary? Dried will do in a pinch, but use half the amount. Thyme can also work.

Equipment Needed: Keep It Simple

You don't need a million gadgets for cooking rack of lamb . Here's what’s essential.

Roasting Pan: Gotta have something to roast it in. A standard roasting pan will do.
Meat Thermometer: Seriously, get one if you don't have one. Hitting that perfect rack of lamb internal temperature is key.
Small and Large Bowls : Mixing the Herbs and tossing the potatoes, simple as that.
Chef's Knife : Well, of course!

You could even use a baking tray lined with foil if you're short on kit. Happy cooking rack of lamb !

Cooking Rack of Lamb: Your Sunday Roast Sorted

Alright, let's talk cooking rack of lamb . It sounds fancy, right? But honestly, it's easier than you think. We're talking proper Sunday roast lamb recipe vibes here.

Think delicious, tender meat and crispy potatoes. It's the kind of meal that makes everyone happy.

Prep Steps: Get Your Ducks in a Row

First things first: Mise en place, darling! Get everything prepped before you even turn on the oven. Chop your herbs, mince your garlic.

You know, the usual drill. This is essential mise en place to start the Rack Of Lamb Dinner Recipes

Seriously, this makes life so much easier. Trust me on this one! Also, use time saving organization tips to keep everything at hand. It's all about making the cooking experience smooth.

step-by-step: From Raw to Roast

Pat that rack of lamb dry. Season it generously with salt and pepper.
Toss your potatoes with oil, rosemary, salt, and pepper. Spread them on your roasting pan.
Sear the lamb in a hot pan for about 2- 3 minutes per side . Get a nice, brown crust.
Mix breadcrumbs, herbs, garlic, mustard, and oil for the herb crust.
Smother that herb crust all over the top of the lamb rack.
Roast at 400° F ( 200° C) until the rack of lamb internal temperature hits your sweet spot. Aim for 130- 135° F (54- 57° C) for medium rare.
Let it rest for about 10- 15 minutes before carving.
Finally, carve and serve with those glorious rosemary potatoes!

Pro Tips: Secrets of the Trade

Always, always use a meat thermometer. Don't even think about winging it. Achieve how to cook rack of lamb medium rare with a meat thermometer.

It's the only way to get perfect doneness, period. A trick is sear for flavor, don't skip this step! This adds depth and creates a beautiful crust, and also Frenched rack of lamb recipe .

The biggest mistake? Overcooking it! Honestly, no one wants tough lamb. Make sure it rests before carving. This lets the juices redistribute, making it super tender.

This will make you a Garlic herb rack of lamb master.

And if you fancy making things easier, the herb crust can be prepped a day ahead.

Recipe Notes: The Nitty Gritty

Right, so you're about to tackle this cooking rack of lamb recipe. Awesome! Before you dive headfirst, let's chat about some bits and bobs that’ll make the whole shebang easier and tastier, yeah? Honestly, these are things I've learned over the years, often the hard way!

Plating like a Pro & Perfect Pairings

Forget boring plates! For presentation, arrange the Herb Lamb Chops around the Rosemary Potatoes. A sprig of fresh rosemary adds a nice touch.

Mint sauce is a classic, of course. Roasted asparagus or some green beans would also be amazing. As for drinks, a nice glass of red wine Cabernet Sauvignon, perhaps is practically mandatory.

For non-drinkers, sparkling elderflower cordial is pretty smashing.

Storing the Leftovers (If There Are Any!)

Right, say you've got leftovers which is unlikely because this Rack Of Lamb Dinner Recipes is scrummy. You can keep the lamb in the fridge for up to 3 days in an airtight container.

As for freezing, I wouldn’t recommend it. The herb crust can get a bit soggy. Reheat the lamb gently in the oven at 300° F ( 150° C) until warmed through.

This will help it stay juicy.

Adapting the Recipe

Fancy mixing things up? If you’re after a gluten-free option, use gluten-free breadcrumbs for the crust. Easy peasy! For a seasonal twist, try using butternut squash instead of potatoes in the autumn.

I did once try adding a Garlic herb rack of lamb and it didn't work at all, but that's just me!

Nutrition Stuff

Okay, I'm no nutritionist, but each serving's got about 650 calories. You get a good whack of protein (45g) and some healthy fats (40g).

There are also some carbs in there (25g). Remember, this is just a rough guide, you know? Consider this is a hearty meal, perfect for a Sunday roast lamb recipe .

Right then, there you have it! With these tips, you're well on your way to cooking rack of lamb like a pro. Don't be scared to experiment! Enjoy!

Frequently Asked Questions

What's the best way to ensure my rack of lamb is cooked to the perfect doneness? I don't want it tough as old boots!

Absolutely, nobody wants a tough rack of lamb! The golden rule is to use a reliable meat thermometer. Insert it into the thickest part of the meat, avoiding the bone, and aim for 130-135°F (54-57°C) for medium rare, 135-140°F (57-60°C) for medium.

Remember to let it rest for 10-15 minutes after cooking, as the internal temperature will continue to rise a little.

Can I prepare the herb crust for my cooking rack of lamb in advance?

You certainly can, which is a great way to get ahead! Prepare the herb crust according to the recipe and store it in an airtight container in the refrigerator for up to 24 hours. This helps the flavors meld together even more!

Just bring it to room temperature slightly before spreading it on the lamb for even application.

I'm not a huge fan of rosemary; are there any good herb substitutions I can use when cooking rack of lamb?

No worries, rosemary isn't everyone's cup of tea! You can easily substitute it with other herbs. Thyme is a classic alternative that pairs beautifully with lamb. You could also try oregano or marjoram for a slightly different, more Mediterranean flavour profile. Experiment and see what you prefer!

How should I store leftover cooked rack of lamb? And how long will it last?

Leftover rack of lamb is fantastic, if you're lucky enough to have any! Store it in an airtight container in the refrigerator. Properly stored, it should be good for 3-4 days. You can reheat it gently in the oven or microwave, or even enjoy it cold in sandwiches or salads.

Is there anything I should consider regarding the nutritional content when cooking rack of lamb?

Rack of lamb is a good source of protein and essential nutrients like iron and zinc. However, it is also relatively high in fat, so portion control is key, especially if you're watching your saturated fat intake.

Serving it with plenty of vegetables, like those rosemary potatoes in the recipe, is a great way to balance out the meal.

My local butcher doesn't have "frenched" rack of lamb, can I still make this?

Absolutely! While a frenched rack looks more elegant, it's not essential for flavour. If your rack isn't frenched, you can still follow the recipe as is. The presentation might be slightly different, but the delicious taste will be the same.

You could even ask your butcher to french it for you they're often happy to oblige!