This Herb-Crusted Rack of Lamb is coated with garlic, Parmesan, walnuts, and herbs, then roasted until tender and juicy.
An easy, elegant recipe perfect for Easter, holiday dinners, dinner parties, or special occasions.
Regardless of when you serve it, you can use this recipe to make a delicious garlic-walnut herb crust for your rack of lamb.
Garlic Parmesan-Herb Crusted Lamb Rack
There’s nothing like making good food that’s going to put a smile on your face, and lamb is one of those foods. I like to think that lamb isn’t just for special occasions, although lamb makes a great celebratory meal, and we like to have it for a regular dinner night.
And still, there are many folks who are either unfamiliar with eating and preparing lamb at home, as they are people in the know who sing lamb’s praises.
But no matter which camp you find yourself in, one thing is certain: you are a lover of good food and easy-to-prepare recipes.
This recipe is delicious and easy; whether you are a novice in the kitchen or an experienced hand, its simplicity will win you over.
Here are the kitchen equipment basics you will need to get started:
Sheet Pan. We are working with a large piece of meat, and the sheet pan is ideal because the rack of lamb will have plenty of room, it will catch any drippings from cooking, and you probably already have one hanging around.
Food Processor. Having a food processor is probably the most useful kitchen item you never knew you needed until you get one. You’ll find it particularly useful for making the recipe you’ll be using to encrust the rack of lamb.
Instant Read Thermometer. There’s no need to guess whether the meat is done with an instant-read thermometer; just insert the pointed end into the thickest part of the flesh, away from the bone (if the cut of meat you are cooking has bones), and you’re good to go.
What You Will Need:
Rack of Lamb. I picked up two racks of lamb at a local butcher who carries Aussie lamb. You can use this store locator to find a store near you that sells Australian beef and lamb. Did you know Australia produces some of the best lamb you can find anywhere? When it comes to grass-fed lamb, Australian meat products are recognized for their quality and flavor.
Garlic. There’s something incredibly delicious about garlic, and in this recipe, you are going to use quite a bit of it, twenty large cloves of garlic, to be exact. So if you’re a garlic lover, this is a recipe you’ll love.
Herbs de Florence. What’s in this stuff? Typically, herbs de Provence include rosemary, garlic, lavender, thyme, parsley, tarragon, marjoram, basil, savory, sage, and chervil. Together, this combination of herbs pairs exceptionally well with lamb.
Parmesan. The saltiness and savory notes of good Parmesan compliment the unique flavor of lamb. If you’re feeling yourself, use Parmigiano-Reggiano.
Extra Virgin Olive Oil. For this recipe, you only need suitable olive oil; it imparts some flavor but mostly ties all the ingredients together.
Sea Salt. Freshly Cracked Black Peppercorns. After the rack of lamb is rinsed with cool water and patted dry, liberally rub sea salt and freshly cracked black peppercorns over the lamb, then allow it to rest at room temperature for 15-20 minutes.
You Will Love This Rack Of Lamb Recipe Because It’s:
Easy
Savory
Impressive
Perfect For Casual or Formal Dinners
One of the things I enjoy about lamb is its versatility; lamb pairs well with so many side dishes like wild rice, potatoes, mushrooms, and many types of greens like spinach, bok choy, kale, and collard greens.
As far as wine pairings go, a lovely big juicy red Rioja Reserva.
Generally, the acidity of fruity younger wines works well to counter the fat associated with a well-marbled rack of lamb.
Dinner Menu Idea:
Garlic Parmesan Encrusted Rack of Lamb
Steamed Boy Choy
Savory Mashed Sweet Potatoes
Herb Crusted Lamb Rack Recipe
serving 5-6
Ingredients:
- 2 racks of lamb
- 20 large garlic cloves
- 1 cup of walnuts
- 4 teaspoons herbs de Florence
- 1 cup grated Parmesan
- 1/2 cup extra virgin olive oil
- 2 tablespoons of extra virgin olive oil, divided
- sea salt, to taste
- freshly cracked black peppercorns, to taste
Directions:
- Preheat the oven to 425ºF.
- Rinse and pat dry the rack of lamb. Place the lamb on a sheet pan. Massage 1 tablespoon of extra virgin olive oil into each rack of lamb, then season generously with sea salt and freshly cracked black peppercorns
- Into a food processor, add walnuts, garlic, herbs de Florence, grated Parmesan, 1/2 cup extra-virgin olive oil, and a generous pinch of sea salt.
- Pulse the mixture until the ingredients are well combined but still slightly mealy.
- Using a spoon, spread the walnut and garlic mixture all over the rack of lamb. Really work the mixture into the meat, turn the lamb over, and repeat.
- Use your fingers to press the mixture into the rack of lamb on both sides.
- Place the racks of lamb side by side on the baking sheet, then place the baking sheet on the center rack of the oven.
- Cook the lamb until an instant-read thermometer registers 135ºF. (medium rare)
- Allow the lamb to rest for 10 minutes before slicing.
- Serve.
How Do I Know When The Rack Of Lamb Is Done?
Besides using a thermometer, look for visual cues like the meat’s color and firmness. For medium-rare, the meat should feel slightly soft but spring back when pressed.
This helps you gauge doneness if you don’t have a thermometer handy.
Use an instant-read thermometer inserted into the thickest part of the meat without touching the bone.
This helps you confidently check doneness and ensures the lamb is cooked just right-medium-rare at 135°F or medium at 140–145°F.
Can I Make The Herb Crust Ahead Of Time?
Yes. You can prepare the walnut, garlic, and Parmesan crust up to 1 day in advance.
Having it ready ahead of time makes the cooking process smoother and more enjoyable-just store it covered in the refrigerator, then spread it over the lamb just before baking.
Do I Need To Sear The Rack Of Lamb First?
No. This recipe roasts the lamb at a high temperature, which gives the outside a nice crust while keeping the inside tender and juicy-no searing needed.
What Should I Serve With Herb-Crusted Rack Of Lamb?
This lamb pairs well with roasted potatoes, green beans, asparagus, a simple salad, or even those potatoes au gratin that know how to steal the spotlight without taking over the whole show.
Can I Use A Different Nut Instead Of Walnuts?
Yes. Pecans, pistachios, or almonds also work well in the crust. Each one changes the flavor a little, but all of them play nicely with the garlic, herbs, and Parmesan.
How Long Should The Lamb Rest Before Slicing?
Let the rack of lamb rest for 10 minutes after removing it from the oven.
This helps keep the meat juicy and makes it easier to slice.
Okay, you have the recipe now. It’s time to get in the kitchen and let’s get cooking. And as always, if you have any questions, drop me a line.
Make Aussie Beef & Lamb a part of your favorite food memories because the best of times deserve the best cuts of meat for friends and family. Bon appetit!
This is a previously sponsored post by True Aussie Beef and Lamb.
Garlic Parmesan Herb Crusted Lamb Rack
Ingredients
- 2 racks of lamb
- 20 large garlic cloves
- 1 cup of walnuts
- 4 teaspoons herbs de Florence
- 1 cup grated Parmesan
- 1/2 cup extra virgin olive oil
- 2 tablespoons of extra virgin olive oil divided
- sea salt to taste
- freshly cracked black peppercorns to taste
Instructions
- Preheat the oven to 425ºF.
- Rinse and pat dry the rack of lamb. Place the lamb on a sheet pan. Massage 1 tablespoon of extra virgin olive oil into each rack of lamb, then season generously with sea salt and freshly cracked black peppercorns
- Into a food processor, add walnuts, garlic, herbs de Florence, grated Parmesan, 1/2 cup extra-virgin olive oil, and a generous pinch of sea salt.
- Pulse the mixture until the ingredients are well combined but still slightly mealy.
- Using a spoon spread the walnut and garlic mixture all over the rack of lamb, really work the mixture into the meat, turn the lamb over and repeat.
- Use your fingers to press the mixture into the rack of lamb on both sides.
- Place the racks of lamb side by side on the baking sheet, then place the baking sheet on the center rack of the oven.
- Cook the lamb until an instant-read thermometer registers 135ºF. (medium rare)
- Allow the lamb to rest for 10 minutes before slicing.
- Serve.
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