This Rack of Lamb with Herb Crust recipe is juicy, tender and delicious. Cooked in the oven to a perfect medium-rare and encrusted with parmesan cheese & fresh herbs.


Original recipe yields 4 servings

  • 1 rack of lamb (approximately 1¼ pounds, frenched)
  • 3 Tablespoons extra-virgin olive oil (divided)
  • Kosher salt and freshly ground black pepper
  • ⅓ cup bread crumbs
  • ⅓ cup grated Parmesan
  • 1 Tablespoon minced fresh rosemary (or 2 teaspoons dried)
  • 1 Tablespoon minced flat-leaf parsley (or 2 teaspoons dried)
  • 1 large clove garlic (grated or fine minced)


  1. Heat a large skillet over high heat. Drizzle lamb with 1 Tbsp. olive oil and season with salt and pepper. Sear until browned on all sides, about 3 minutes per side. Place on a rimmed baking sheet and let rest 20-30 minutes, until cool.
  2. Preheat oven to 450-degrees.
  3. Meanwhile, in a medium bowl, combine bread crumbs, Parmesan, rosemary, parsley and garlic. Stir in olive oil and season with salt and pepper. Pat the breadcrumbs over the lamb rack in an even layer.
  4. Bake 20-30 minutes, to a temperature of 120-degrees for medium rare (the temperature will continue to rise to 125-degrees as the lamb sits). Let rest 10 minutes then slice between the bones into individual chops, allowing about two per person.

Add ingredients to cart