Rack of Lamb with Herb Crust and Mint Yogurt Sauce Recipe
This Rack of Lamb recipe features a flavorful herb and Parmesan crust paired with a refreshing mint yogurt sauce. The lamb is roasted to perfection, creating a tender and juicy main dish that is enhanced by the aromatic basil, parsley, thyme, garlic, and Parmesan crust. The mint yogurt sauce adds a cool, tangy contrast making this recipe ideal for a special dinner or holiday meal.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
For the Rack of Lamb
- 2 pounds rack of lamb (frenched with fat cap removed, 1 rack)
- 2 tablespoons olive oil or grapeseed oil
- 4 tablespoons Dijon mustard
- ½ cup fresh basil leaves (packed)
- ¼ cup fresh Italian parsley (flat leaf)
- 1 tablespoon fresh thyme leaves
- 4 cloves garlic (peeled)
- 2 tablespoons unsalted butter (melted, ¼ stick)
- 1½ tablespoons kosher salt
- 8 ounces Panko breadcrumbs (do not substitute regular breadcrumbs!)
- ½ cup freshly grated Parmesan cheese
- Freshly ground black pepper, to taste
For the Mint Yogurt Sauce
- 1 cup plain Greek yogurt
- ½ cup chopped fresh mint leaves (diced)
- 2 cloves garlic (minced, about 2 teaspoons)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon freshly squeezed lemon juice (from 1 lemon)
- 1 pinch ground cayenne pepper (optional)
Instructions
- Season: Preheat your oven to 450°F (230°C) and line a baking sheet with aluminum foil, then spray it with nonstick cooking spray. Place the rack of lamb on the prepared sheet and brush it on all sides with the olive oil and Dijon mustard. Lightly season with kosher salt and freshly ground black pepper. Set aside.
- Pulse the herb crust: In a food processor fitted with a steel blade, pulse together the basil, parsley, thyme, garlic, melted butter, kosher salt, Panko breadcrumbs, and Parmesan cheese about 6-8 times until all ingredients are evenly combined. Taste and adjust seasoning with extra salt, pepper, or Parmesan cheese as needed.
- Apply the crust: Press the herb and breadcrumb mixture firmly into both sides of the lamb meat while it rests on the baking sheet. Make sure the crust adheres evenly.
- Prepare for roasting: Wrap the exposed lamb bones with aluminum foil to prevent burning. Position the rack of lamb on the baking sheet with the bones pointing upward and place it in the center rack of the oven.
- Roast the lamb: Roast the lamb for 20 minutes for rare (internal temperature 125°F-130°F) or 25 minutes for medium-rare. For those who prefer medium to medium-well, cook until 135°F-145°F internal temperature is reached.
- Rest the lamb: Remove the lamb from the oven and tent it loosely with aluminum foil. Allow it to rest for 15 minutes so the juices redistribute, then cut into individual ribs before serving.
- Prepare the mint yogurt sauce: While the lamb is roasting, whisk together the Greek yogurt, chopped mint, minced garlic, kosher salt, black pepper, lemon juice, and cayenne pepper (if using) in a medium bowl until smooth. Refrigerate in an airtight container until ready to serve.
- Serve: Plate the sliced rack of lamb alongside the mint yogurt sauce for a delicious and elegant meal.
Notes
- Using Panko breadcrumbs is essential for the right texture in the herb crust; do not substitute regular breadcrumbs.
- Wrapping the bones in foil prevents them from burning during roasting.
- Resting the lamb after roasting ensures the meat remains juicy and tender.
- The cooking times provided are guidelines; use a meat thermometer for best results.
- The mint yogurt sauce can be prepared ahead of time and refrigerated until serving.
- If fresh herbs are unavailable, frozen herbs can be substituted but fresh is preferred for optimal flavor.
