Herb Crusted Rack Lamb Mustard (Printable)

Tender rack of lamb coated with mustard, fresh herbs, and roasted to juicy, flavorful perfection.

# What You’ll Need:

→ Lamb

01 - 1 rack of lamb (about 8 ribs, 1.5–2 lbs)
02 - 1 teaspoon salt
03 - ½ teaspoon freshly ground black pepper

→ Herb Crust

04 - 2 tablespoons Dijon mustard
05 - 2 tablespoons olive oil
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh rosemary, finely chopped
08 - 2 tablespoons fresh parsley, finely chopped
09 - 1 tablespoon fresh thyme, finely chopped
10 - Zest of 1 lemon

→ Optional Garnish

11 - Lemon wedges
12 - Additional chopped herbs

# How-To Steps:

01 - Set oven temperature to 400°F.
02 - Pat rack of lamb dry; season evenly with salt and black pepper.
03 - Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Sear lamb fat side down for 2–3 minutes until browned, then flip and sear the opposite side for 1–2 minutes. Remove from heat.
04 - Combine Dijon mustard, remaining olive oil, minced garlic, rosemary, parsley, thyme, and lemon zest in a small bowl.
05 - Brush herb mixture evenly over the seared lamb, pressing gently to adhere.
06 - Place skillet with lamb into preheated oven and roast for 15–20 minutes for medium-rare, targeting internal temperature of 130–135°F, or adjust to preferred doneness.
07 - Remove lamb from oven, tent loosely with foil, and let rest for 10 minutes before slicing into chops.
08 - Add lemon wedges and extra chopped herbs as desired; serve immediately.

# Expert Advice:

01 -
  • The mustard crust gets crispy while the meat stays tender inside, creating a textural contrast that feels indulgent but takes less than an hour.
  • Fresh herbs actually taste like themselves here instead of fading into the background, especially if you chop them just before mixing.
  • It's naturally gluten-free and impressive enough for guests, but casual enough to make on a Tuesday when you want something special.
02 -
  • The lamb will keep cooking slightly after you pull it from the oven, so pull it out a touch early rather than overcooking; a meat thermometer is not optional here, it's your best friend.
  • Pat the meat dry before searing—I learned this the hard way when steam ruined my sear, and I watched the crust refuse to brown properly.
  • The herb crust only sticks well to meat that's still warm from searing; don't let it cool completely before coating.
03 -
  • Let your butcher trim the lamb rack if you ask nicely; they'll make sure the bones are clean and the meat is ready to sear, which saves you time and guarantees better results.
  • Gather all your herbs before you start cooking so you're not frantically chopping while the lamb cools; mise en place matters more here than anywhere else.
  • A meat thermometer removes all the guesswork and anxiety, turning this from a dish you're worried about into one you know will be perfect.

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