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

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A succulent rack of lamb with a crisp herb crust paired with a fresh, homemade mint jelly. This recipe is elegant yet approachable, perfect for special occasions or cozy family dinners.

Ingredients

Scale
  • 1 (8-rib) rack of lamb, frenched and trimmed
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves, finely chopped
  • 2 tablespoons flat-leaf parsley, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil, plus extra for searing
  • ½ cup fresh breadcrumbs (or panko for extra texture)
  • Salt and freshly ground black pepper, to taste
  • For the Mint Jelly:
  • 1 cup fresh mint leaves, packed
  • 1 cup granulated sugar
  • ½ cup water
  • 1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Pat the rack of lamb dry with paper towels and season generously with salt and pepper on all sides.
  3. In a mixing bowl, combine rosemary, thyme, parsley, minced garlic, breadcrumbs, salt, and pepper. Add olive oil and Dijon mustard and mix until slightly sticky but spreadable.
  4. Heat 2 tablespoons olive oil in a cast iron skillet over medium-high heat. Sear the rack fat-side down for 2-3 minutes until golden brown, then brown the other sides briefly (1-2 minutes each).
  5. Remove skillet from heat and press the herb mixture firmly onto the fat side of the rack.
  6. Transfer the skillet or rack to a baking sheet if skillet is not oven-safe. Roast in the oven for 15-20 minutes for medium-rare (internal temperature about 130°F / 54°C). Use a meat thermometer to check doneness.
  7. Remove the lamb from the oven and tent with foil. Let rest for 10 minutes before slicing.
  8. While the lamb roasts, prepare the mint jelly: combine sugar, water, and lemon juice in a small saucepan over medium heat. Stir until sugar dissolves. Add mint leaves, bring to a simmer, then reduce heat and cook gently for 10 minutes.
  9. Strain the mint jelly through a fine mesh strainer or cheesecloth, pressing leaves to extract flavor. Let cool to room temperature, then refrigerate.
  10. Slice the rack between the ribs into chops and serve with mint jelly on the side or drizzled over the lamb.

Notes

Use a meat thermometer to ensure perfect medium-rare doneness. Rest the lamb for 10 minutes after roasting to keep it juicy. If the herb crust browns too quickly, loosely cover with foil halfway through roasting. Gluten-free breadcrumbs or almond flour can be used for a gluten-free version. Fresh herbs are preferred but dried herbs can be used at half quantity. Mint jelly can be made ahead or store-bought can be substituted.

Nutrition

Keywords: rack of lamb, herb crust, mint jelly, lamb recipe, easy lamb, special occasion dinner, roasted lamb, homemade mint jelly

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