Herb-Crusted Rack of Lamb with Dijon and Garlic (Easy Christmas Dinner)

Why you’ll love it

• Restaurant-worthy at home: a golden herb crust and tender, rosy meat with just a few ingredients.
• Fast for a holiday roast: ready in under an hour, with only 15 to 20 minutes in the oven.
• Easy to serve: slice between the bones for neat, elegant chops on every plate.

Quick facts

Ingredients

For the lamb

• 2 frenched racks of lamb (8 ribs each, about 1 1/4 to 1 1/2 lb / 570 to 680 g each)
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp olive oil or neutral oil, for searing
• 3 tbsp Dijon mustard

For the herb crust

• 2/3 cup (40 g) panko breadcrumbs
• 1/4 cup (20 g) finely grated Parmesan cheese
• 3 garlic cloves, minced
• 1/4 cup (15 g) fresh flat-leaf parsley, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 2 tsp fresh thyme leaves, chopped
• 1 tsp finely grated lemon zest
• 1/4 tsp kosher salt
• 2 tbsp (30 ml) extra-virgin olive oil

To serve

• Flaky sea salt (optional)
• Lemon wedges and fresh rosemary sprigs, for garnish

Step-by-step method

1. Season and rest the lamb. Pat the racks dry with paper towels. If the fat cap is thicker than 1/4 inch (6 mm), trim it a little and lightly score it in a crosshatch. Season all over with the salt and pepper and let stand at room temperature 30 minutes.

2. Preheat the oven. Place a rack in the center of the oven and preheat to 425°F (220°C).

3. Make the herb crust. In a medium bowl, mix the panko, Parmesan, garlic, parsley, rosemary, thyme, lemon zest and salt. Drizzle in the olive oil and rub it in with your fingers until the crumbs look like damp sand.

4. Sear the racks. Heat the oil in a 12-inch cast iron or ovenproof skillet over medium-high heat until shimmering. Sear the racks fat side down 3 to 4 minutes, until deep golden, then sear the ends and the meaty bottom side about 1 minute each. Transfer to a cutting board and let cool 5 minutes. Pour off the fat but do not wash the skillet.

5. Add the mustard and crust. Brush the fat side and the ends of each rack with the Dijon mustard. Press the herb crumbs firmly onto the mustard so they stick in an even layer.

6. Roast. Return the racks to the skillet crust side up, with the bones pointing up and leaning against each other. Roast 15 to 20 minutes, until an instant-read thermometer inserted in the thickest part of the meat (not touching bone) reads 125 to 130°F (52 to 54°C) for medium-rare. If the crust browns too fast, tent loosely with foil.

7. Rest. Transfer the racks to a cutting board, tent loosely with foil and rest 10 minutes. The temperature will rise about 5 degrees.

8. Slice and serve. With a sharp chef’s knife, slice between the bones into single or double chops. Sprinkle with flaky salt and serve with lemon wedges and rosemary sprigs.

How to know it is done

The lamb is done when the crust is crisp and golden brown and an instant-read thermometer in the center of the thickest part reads 125 to 130°F (52 to 54°C) for medium-rare before resting; after resting it will be about 130 to 135°F (54 to 57°C), pink and juicy in the center. Pull it at 135°F (57°C) for medium, or at 140°F (60°C) if you prefer it more done; the USDA recommends 145°F (63°C) followed by a 3-minute rest. The meat should feel springy, not soft, when pressed.

Tips for the best result

• Buy frenched racks (bones cleaned) from the butcher or warehouse store to save time.
• Let the lamb sit at room temperature 30 minutes so it cooks evenly from edge to center.
• Cool the racks a few minutes after searing so the mustard and crumbs stick instead of sliding off.
• Use a thermometer; racks vary in size and a minute or two makes a big difference.
• Always rest the meat before slicing so the juices stay inside.

Variations and substitutions

• Pistachio crust: replace half the panko with finely chopped shelled pistachios.
• Mint and parsley: use 2 tbsp chopped fresh mint in place of the thyme for a classic flavor.
• Honey mustard: stir 1 tbsp honey into the Dijon for a slightly sweet glaze under the crust.
• Dried herbs: if you have no fresh herbs, use 1 tsp dried rosemary, 1/2 tsp dried thyme and 1 tbsp dried parsley.
• Gluten-free: use gluten-free panko or almond flour in the crust.
• One rack for two: halve the recipe; the cooking time stays about the same.

Make ahead

Season the racks with the salt up to 24 hours ahead and keep them uncovered on a rack in the refrigerator; this dry brine makes the meat even more flavorful. The herb crust can be mixed up to 2 days ahead and refrigerated in an airtight container. Take the lamb out 30 minutes before cooking, then sear, coat and roast just before dinner.

Storage and reheating

Store leftover chops in an airtight container in the refrigerator for up to 3 days. Reheat gently on a sheet pan in a 300°F (150°C) oven for 8 to 10 minutes, just until warm, so the meat does not overcook, or slice it cold for sandwiches and salads. Cooked lamb can be frozen, tightly wrapped, for up to 2 months; thaw overnight in the refrigerator. The crust softens after storing.