If you’ve never made a rack of lamb before, don’t worry. It’s easier than it looks, and this parmesan herb crusted version is pretty much foolproof because lets be real – Parmesean crusted anything is always a winner.
This rack of lamb is seared to lock in juices, gets roasted until perfectly tender and you end up with a crispy flavorful crust that’s packed with fresh herbs. This one is going to impress without the stress.
With a little prep, a quick sear, and a short trip to the oven, you’ve got a dish that looks straight out of a high-end restaurant but is done from start to finish in under an hour.

Parmesan Herb Crusted Rack of Lamb
Course: DinnerDifficulty: Easy20
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minutesParmesan herb crusted rack of lamb is the perfect mix of crispy, cheesy, fresh and tender. It looks fancy but the best part is, it’s actually pretty easy to make!
Ingredients
1 rack of lamb (about 8 ribs)
1½ tsp salt for breading, plus more to taste
1 tsp black pepper for breading , plus more to taste
1/2 -1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 Tbs fresh rosemary, chopped
1 Tbs fresh thyme, chopped
1 tbsp fresh parsley, chopped
3 tbsp Dijon mustard (or whole grain mustard)
3 tbsp olive oil
3 tbsp butter
3 garlic cloves, smashed
Directions
- Preheat the Oven
-Preheat the oven to 400°F - Prep the Lamb
-Score the fat cap of the lamb in a crosshatch pattern and season both sides with salt and pepper to taste.
– In a food processor, blend the breadcrumbs, Parmesan, rosemary, thyme, parsley, salt, and pepper until well combined. Transfer this breading to a shallow dish and set aside. - Sear the Lamb
-Heat the olive oil and butter in a pan over medium-high heat. Add the lamb, fat side down, and sear for 2 -3 minutes per side until lightly browned. Add the garlic cloves to the pan while searing to infuse more flavor. Remove from heat. - Coat with Mustard and Breading
-Brush the lamb generously with Dijon mustard, making sure all sides are coated. The mustard adds flavor and depth at the same rime as acting as a bonding agent.
Press the lamb into the breadcrumb mixture, rolling it to ensure an even crust on all sides. - Finish in the Oven
-Place the lamb on a baking sheet, bone-side down, and roast for 15-20 minutes, or until it reaches your desired doneness (135°F for medium-rare).
– Let the lamb rest for 5-10 minutes before slicing into chops. Garnish with extra chopped herbs if desired.