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Garlic Lemon and Thyme Crusted Rack of Lamb

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Garlic Lemon and Thyme Crusted Rack of Lamb is an elegant main dish featuring tender lamb coated in a fragrant herb, garlic, and breadcrumb crust. Bright lemon zest and earthy thyme perfectly complement the rich lamb for a restaurant-quality meal ideal for holidays and special occasions.

Ingredients

  • 1 rack of lamb, frenched
  • 3 cloves garlic, minced
  • 2 tbsp fresh thyme leaves
  • 1 tbsp lemon zest
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1/2 cup breadcrumbs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh rosemary, chopped (optional)
  • 2 tbsp chopped parsley (optional)
  • 2 tbsp grated parmesan cheese (optional)
  • 1/4 tsp red pepper flakes (optional)
  • 1 tsp honey drizzle (optional)

Instructions

  1. Preheat the oven to 425°F.
  2. Pat the rack of lamb dry with paper towels and season with salt and black pepper.
  3. Heat olive oil in a skillet over medium-high heat.
  4. Sear the lamb for 2 to 3 minutes on each side until browned.
  5. In a small bowl, combine garlic, thyme, lemon zest, breadcrumbs, olive oil, and Dijon mustard.
  6. Brush the lamb lightly with Dijon mustard.
  7. Press the herb crust mixture evenly onto the lamb.
  8. Transfer the lamb to a roasting pan or baking sheet.
  9. Roast for 18 to 25 minutes depending on desired doneness.
  10. Remove the lamb from the oven and let it rest for 10 minutes before slicing.
  11. Slice between the ribs and serve warm.

Notes

  • Medium-rare lamb is typically cooked to 130–135°F for the best tenderness.
  • Fresh thyme and rosemary provide the most vibrant flavor.
  • Use panko breadcrumbs for extra crunch in the crust.
  • Add parmesan cheese for a richer savory crust.
  • Let the lamb rest before slicing to retain juices.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat gently in a low oven to avoid overcooking.

Nutrition

Find it online: https://thefamilycooking.com/garlic-lemon-and-thyme-crusted-rack-of-lamb/