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Perfect Herb Crusted Rack of Lamb Recipe with Easy Creamy Garlic Mash

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An elegant yet approachable rack of lamb with a crunchy herb crust paired with a comforting creamy garlic mash. Ready in under 45 minutes, perfect for special occasions or weeknight dinners.

Ingredients

Scale
  • 1.5 to 2 pounds rack of lamb, frenched if possible
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 4 cloves garlic, minced
  • ½ cup (60 g) panko breadcrumbs (Japanese-style recommended)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil, plus extra for roasting
  • Salt and black pepper, to taste
  • 2 pounds (900 g) Yukon Gold or Russet potatoes, peeled and chopped
  • 4 tablespoons butter, softened
  • ½ cup (120 ml) heavy cream or whole milk, warmed
  • 3 cloves garlic, whole and roasted with potatoes
  • Fresh chives or parsley for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Pat the rack of lamb dry with paper towels.
  2. Season the rack generously with salt and black pepper.
  3. In a small bowl, mix minced garlic, chopped rosemary, thyme, parsley, and panko breadcrumbs. Add 2 tablespoons olive oil to moisten.
  4. Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat. Sear the rack fat side down for 2-3 minutes until golden brown, then sear other sides for 2 minutes total.
  5. Remove skillet from heat. Brush Dijon mustard evenly over the seared lamb. Press the herb and breadcrumb mixture firmly onto the mustard-coated surface to form the crust.
  6. Transfer skillet to the oven and roast for 15-20 minutes for medium rare (internal temp ~130°F/54°C), or 20-25 minutes for medium.
  7. While lamb roasts, prepare the mash: place peeled and chopped potatoes, whole garlic cloves, and a pinch of salt in a large pot. Cover with cold water.
  8. Bring to a boil and simmer for 15-20 minutes until potatoes are tender. Drain well and return potatoes and garlic to pot.
  9. Add softened butter and warmed cream or milk. Mash until smooth and creamy. Season with salt and pepper to taste.
  10. Remove lamb from oven and rest for 10 minutes to redistribute juices.
  11. Slice rack between bones into individual chops. Serve with creamy garlic mash, garnished with fresh chives or parsley if desired.

Notes

Pat lamb dry to ensure a crispy crust. Use Dijon mustard sparingly to avoid overpowering herbs. Rest lamb for 10 minutes after roasting for juiciness. Tent with foil if crust browns too quickly. Warm cream before adding to mash for smooth texture. For gluten-free crust, substitute panko with almond flour. For dairy-free mash, use coconut oil and coconut milk.

Nutrition

Keywords: rack of lamb, herb crust, creamy garlic mash, easy lamb recipe, dinner, elegant meal, weeknight dinner, garlic mash, rosemary lamb

Find it online: https://magnetmeal.com/perfect-herb-crusted-rack-of-lamb-recipe-with-easy-creamy-garlic-mash/