Herb-Crusted Rack of Lamb

This practical NYPB recipe is designed to showcase premium ingredients with a clear sequence and a steakhouse-style result at home.

Serves: 4
Estimated time: About 1 hour

Ingredients

  • 1 NYPB rack of lamb
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons Dijon mustard
  • ½ cup fresh breadcrumbs
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped rosemary
  • 1 tablespoon olive oil

Method

  1. Step 1: Heat the oven to 425°F. Pat the lamb dry and season.
  2. Step 2: Brown the rack in an oven-safe skillet, fat side first.
  3. Step 3: Mix breadcrumbs, herbs, and oil. Brush the lamb with Dijon and press on the crust.
  4. Step 4: Roast until the center reaches a safe temperature.
  5. Step 5: Rest at least 10 minutes before slicing between the bones.

Food-safety note

For food safety, USDA guidance calls for beef, pork, lamb, and veal steaks, chops, and roasts to reach at least 145°F followed by a 3-minute rest. Use an instant-read thermometer in the thickest part, away from bone and large pockets of fat.

Make it your own

Cooking time varies with thickness, starting temperature, equipment, and desired result. Let appearance, texture, and—most importantly—a reliable food thermometer guide the finish.

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