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Perfect Herb-Crusted Rack of Lamb Recipe with Easy Rosemary Jus

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A tender rack of lamb crusted with fresh herbs and served with a simple, elegant rosemary jus. This approachable recipe is perfect for special occasions or a comforting weeknight meal.

Ingredients

Scale
  • 1.5 to 2 pounds frenched rack of lamb
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 3–4 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil, plus extra for drizzling
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • For the rosemary jus:
  • 1 cup beef or lamb stock (240 ml)
  • 2 fresh rosemary sprigs, lightly crushed
  • 1 small shallot, finely minced
  • 1/4 cup red wine or balsamic vinegar (60 ml), optional
  • 1 tablespoon unsalted butter

Instructions

  1. Remove the lamb from the fridge about 30 minutes before cooking to bring it to room temperature. Preheat oven to 425°F (220°C).
  2. Trim excess fat and silver skin if rack is not frenched. Pat dry with paper towels. Season generously with kosher salt and cracked black pepper on all sides.
  3. In a small bowl, combine chopped rosemary, thyme, minced garlic, and olive oil to form a loose paste.
  4. Heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. Sear the lamb rack fat-side down first for 2-3 minutes per side until golden brown.
  5. Remove pan from heat. Brush the top of the rack with Dijon mustard, then press the herb mixture onto the mustard-coated side to create an even crust.
  6. Transfer skillet to the preheated oven. Roast for 15-20 minutes for medium-rare (internal temp 130°F/54°C). Add 5 minutes for medium doneness.
  7. Remove lamb from oven, cover loosely with foil, and let rest for 10 minutes.
  8. While lamb rests, heat a small saucepan over medium heat. Add a teaspoon of olive oil and sauté minced shallot until translucent, about 2 minutes.
  9. Add rosemary sprigs and pour in red wine or balsamic vinegar. Reduce by half, scraping browned bits from pan.
  10. Add stock and simmer until slightly thickened, about 5-7 minutes. Remove rosemary sprigs and whisk in cold butter. Season with salt and pepper to taste.
  11. Slice the rack into individual chops and drizzle generously with rosemary jus before serving.

Notes

If herbs brown too quickly during roasting, tent the rack loosely with foil. For a more intense crust, add finely chopped pistachios or breadcrumbs to the herb paste. Use gluten-free breadcrumbs if needed. Mustard acts as a glue for the herb crust and adds tang. Resting the meat is crucial for juiciness. Use a meat thermometer for best results aiming for 130°F (54°C) for medium-rare.

Nutrition

Keywords: rack of lamb, herb crusted lamb, rosemary jus, easy lamb recipe, special occasion dinner, medium-rare lamb, simple lamb recipe

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