Print

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

herb-crusted rack of lamb - featured image
Print Recipe

A simple yet elegant rack of lamb coated with a fresh herb crust and served with a silky rosemary jus. Perfect for impressing guests or enjoying a special meal at home.

Ingredients

Scale
  • 1.5 to 2 pounds frenched rack of lamb
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil (preferably fruity extra virgin)
  • 1 tablespoon Dijon mustard
  • Kosher salt, generous seasoning
  • Freshly cracked black pepper, generous seasoning
  • 2 tablespoons butter
  • 2 fresh rosemary sprigs
  • 1 cup (240 ml) low-sodium beef or lamb stock
  • ½ cup (120 ml) red wine (optional)
  • 1 small shallot, finely minced

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the rack of lamb dry with paper towels and season generously with kosher salt and freshly cracked black pepper on all sides.
  3. Brush an even layer of Dijon mustard over the entire rack.
  4. In a mixing bowl, combine chopped rosemary, thyme, parsley, minced garlic, olive oil, and a pinch of salt and pepper to form a pasty herb crust.
  5. Press the herb mixture evenly onto the mustard-coated rack of lamb.
  6. Heat an oven-safe skillet over medium-high heat until shimmering. Place the rack fat side down and sear for 2-3 minutes until golden brown. Flip and sear the other side for 1-2 minutes.
  7. Transfer the skillet to the preheated oven and roast the lamb for 15-20 minutes for medium-rare (internal temperature about 130°F/54°C).
  8. Remove the lamb from the oven, tent loosely with foil, and let rest for 10-15 minutes.
  9. While the lamb rests, melt butter in a small saucepan over medium heat. Add minced shallot and cook until softened, about 2 minutes.
  10. Pour in red wine (if using) and simmer until reduced by half.
  11. Add stock and rosemary sprigs, simmer gently for 5-7 minutes until the sauce thickens slightly. Remove rosemary sprigs before serving.
  12. Slice the lamb between the ribs into individual chops, drizzle with rosemary jus, and serve.

Notes

Use a meat thermometer for best results aiming for 130°F (54°C) for medium-rare. Let the lamb rest after roasting to lock in juices. Fresh herbs are preferred for best flavor. You can omit wine in the jus or substitute with extra stock or balsamic vinegar. The herb crust can be prepared ahead and refrigerated. For a gluten-free meal, verify stock and mustard labels.

Nutrition

Keywords: rack of lamb, herb crust, rosemary jus, easy lamb recipe, elegant dinner, rosemary, thyme, garlic, Dijon mustard

Find it online: https://sofiaspice.com/perfect-herb-crusted-rack-of-lamb-recipe-with-easy-rosemary-jus/