A perfectly roasted rack of lamb boasts tender, juicy meat wrapped in a crisp herb crust that adds fresh and savory notes.
Pairing this with creamy garlic mashed potatoes rounds out the dish with comfort and richness.
This recipe guides you through the oven roasting and precise cooking to ensure a beautifully pink, safe-to-eat lamb.
Why You’ll Love This Recipe
- Herb crust adds an aromatic and flavorful contrast to tender lamb.
- Roasting the rack as a whole creates even cooking and a beautiful presentation.
- Garlic mashed potatoes complement lamb's rich flavor with creamy texture and a subtle garlic kick.
Herb-Crusted Rack of Lamb with Garlic Mashed Potatoes
This herb-crusted rack of lamb is oven-roasted to juicy perfection with a flavorful herb crust, paired beautifully with creamy garlic mashed potatoes for a classic, elegant meal.
- Prep time
- 15 minutes
- Cook time
- 30 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 (8-rib) rack of lamb, trimmed (about 1 1/2 pounds/680g)
- 2 tablespoons Dijon mustard
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- 1/4 cup fresh parsley, chopped
- 1/2 cup panko breadcrumbs
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 2 pounds (900g) Yukon Gold or Russet potatoes, peeled and quartered
- 4 cloves garlic, peeled
- 1/2 cup (120 ml) whole milk, warmed
- 4 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- Prepare the Herb Crust and Rack of Lamb Preheat your oven to 400°F (200°C). Pat the rack of lamb dry with paper towels and season generously all over with salt and pepper. In a small bowl, combine Dijon mustard and minced garlic. Brush this mixture evenly over the lamb.
- Make the Herb Breadcrumb Mixture In another bowl, mix together rosemary, thyme, parsley, and panko breadcrumbs. Drizzle 1 tablespoon olive oil over the mixture and stir to combine. Press this herb breadcrumb mixture onto the mustard-coated lamb to form an even crust.
- Roast the Lamb Place the rack on a roasting pan bone-side down. Roast in the preheated oven until the internal temperature reaches 135°F (57°C) for medium-rare, about 20-25 minutes, or until a thermometer inserted into the thickest part of the meat reads 135°F.
- Rest the Lamb Remove the lamb from oven and tent with foil. Let it rest for 10 minutes; the temperature will rise to about 140°F (60°C), ideal for medium-rare. Slice between the ribs to serve.
- Prepare the Garlic Mashed Potatoes While the lamb roasts, place potatoes and 4 garlic cloves in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until potatoes are tender, about 15-20 minutes.
- Mash and Season Potatoes Drain potatoes and garlic well and return to pot. Mash with a potato masher or hand mixer. Add warm milk and butter, and mash until creamy. Season with salt and pepper to taste. Keep warm until serving.
Helpful Tips
- Use a meat thermometer to ensure lamb is cooked safely and to your preferred doneness (135°F for medium-rare).
- Resting the lamb before slicing helps retain juices for tender meat.
- For a crisper crust, broil the lamb for 1-2 minutes at the end of roasting, watching carefully to avoid burning.
Storage and Make-Ahead
Refrigerate leftover lamb and potatoes in airtight containers within 2 hours of cooking.
Consume refrigerated leftovers within 3 days.
Reheat lamb gently in the oven at 325°F (160°C) covered with foil to prevent drying out.
Mashed potatoes can be reheated in the microwave or on the stove with a splash of milk to restore creaminess.
Frequently Asked Questions
Can I prepare the herb crust in advance?
Yes, you can prepare the herb crust mixture up to a day ahead and keep it covered in the refrigerator. Apply it just before roasting.
How do I know when the lamb is cooked correctly?
Use a meat thermometer to check; 135°F (57°C) is medium-rare. Lamb will continue to cook slightly while resting, reaching 140°F (60°C).
Can I use frozen potatoes for the mashed potatoes?
Fresh potatoes give the best texture for mashed potatoes, but thawed frozen potatoes can be used in a pinch.
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