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Perfect Herb-Crusted Rack of Lamb Recipe with Easy Mint Jelly Sauce

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A simple yet elegant herb-crusted rack of lamb with a crispy aromatic crust and a refreshing mint jelly sauce, perfect for special occasions or impressing guests with minimal effort.

Ingredients

Scale
  • 1.5 to 2 pounds frenched rack of lamb
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 3 cloves garlic, minced
  • 2 to 3 tablespoons olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ cup (60 ml) mint jelly, store-bought or homemade
  • 2 tablespoons Dijon mustard

Instructions

  1. Preheat your oven to 425°F (220°C). Let the rack of lamb come to room temperature for about 20 minutes before starting.
  2. In a small bowl, combine rosemary, thyme, parsley, minced garlic, salt, pepper, and 2 tablespoons olive oil to create a paste-like herb mixture.
  3. Pat the rack of lamb dry with paper towels. Season generously with salt and pepper on all sides.
  4. Using a basting brush, spread 2 tablespoons of Dijon mustard evenly over the entire rack.
  5. Press the herb and garlic paste onto the mustard-coated rack, covering the meat side and top evenly.
  6. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the rack fat side down for 2-3 minutes until golden brown, then sear the other sides briefly (about 1 minute per side).
  7. Transfer the skillet or place the lamb on a roasting pan and roast in the preheated oven for 15-20 minutes for medium-rare (internal temperature 130-135°F / 54-57°C).
  8. Remove the rack from the oven, tent loosely with foil, and let rest for 10 minutes to redistribute juices.
  9. Slice between the bones into individual chops and serve immediately with a generous spoonful of mint jelly on the side.

Notes

Use a meat thermometer to ensure perfect medium-rare doneness. If unavailable, press the meat with your finger; medium-rare feels soft and springs back slightly. Fresh herbs are preferred over dried for best flavor. Mint jelly can be mixed with fresh mint and lemon for a fresher taste. Leftovers keep well refrigerated for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: rack of lamb, herb crust, mint jelly, easy lamb recipe, special occasion lamb, roasted lamb, gluten-free lamb recipe

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