STEP 1: PREHEAT THE OVEN

Start by preheating your oven to 400°F (200°C). This high temperature ensures that the lamb gets a beautifully caramelized crust while keeping the meat tender and juicy on the inside.

STEP 2: PREPARE THE LAMB

If your rack of lamb isn’t already frenched (with the ribs exposed), you can ask your butcher to do this for you. If you’re doing it at home, use a sharp knife to trim the fat from the bones and expose the ribs. This not only creates a beautiful presentation but also ensures the lamb cooks evenly.

Pat the lamb dry with paper towels to remove excess moisture. This step helps the crust adhere better and ensures a crispy finish.

Next, season the lamb generously with salt and pepper on all sides. Salt is essential to enhance the natural flavors of the lamb and create a savory base for the crust.

STEP 3: SEAR THE LAMB

In a large oven-safe skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the lamb and sear it for 2-3 minutes on each side. Searing the lamb creates a golden-brown crust, locking in juices and enhancing the flavor.

Once seared, remove the lamb from the skillet and set it aside to cool slightly.

STEP 4: MAKE THE HERB CRUST

While the lamb is cooling, it’s time to prepare the herb crust. In a small bowl, mix together the Dijon mustard, minced garlic, chopped rosemary, and chopped thyme. Add salt and pepper to taste. The mustard will serve as the base that holds the herb mixture together and helps it stick to the lamb.

In a separate bowl, combine the breadcrumbs and Parmesan cheese. Stir until well combined. The breadcrumbs will create a nice texture, while the Parmesan adds richness and a crispy texture to the crust.

STEP 5: APPLY THE HERB CRUST

Once the lamb has cooled enough to handle, brush the Dijon mustard mixture generously over the top and sides of the meat. Make sure the lamb is fully coated.

Next, press the breadcrumb and Parmesan mixture onto the mustard-coated lamb, ensuring it sticks to the surface. Press gently to ensure the crust adheres well. The breadcrumbs should form a thick, even layer over the lamb, creating a golden, flavorful crust once roasted.

STEP 6: ROAST THE LAMB

Place the lamb rack, bone side down, in the oven-safe skillet (or transfer to a roasting pan if needed). Roast the lamb in the preheated oven for 25-30 minutes for medium-rare, or longer if you prefer your lamb more well-done. To ensure the lamb is cooked to your liking, use a meat thermometer. The internal temperature should be 125°F (52°C) for medium-rare, 130°F (54°C) for medium, and 140°F (60°C) for well-done.

STEP 7: REST AND SERVE

Once the lamb is cooked to your desired doneness, remove it from the oven and let it rest for 10 minutes. Resting the meat allows the juices to redistribute, ensuring that the lamb remains juicy and tender when sliced.

After resting, slice the rack of lamb into individual ribs or carve it into chops. Arrange the lamb on a platter and serve immediately.