Herb- Crusted Lamb Rack Cap Off

Herb- Crusted Lamb Rack Cap Off

Indulge in the grand performance of flavors, where the Herb-crusted lamb rack cap-off takes center stage, leaving taste buds enchanted and satisfied. Experience a symphony of herbs and succulent in this gourmet lamb cap off recipe, that promises a standing ovation of taste.


  • 1 lamb rack, cap off (about 8 lamb ribs/lamb chops)
  • Salt and pepper, to taste

For the Herb Crust:

  • 1 cup fresh breadcrumbs
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 3 cloves garlic, minced
  • Zest of 1 lemon
  • 2 tablespoons olive oil

For the Roasting:

  • Olive oil
  • 2 tablespoons Dijon mustard



Prepare the Lamb Rack:

Preheat the oven to 400°F (200°C).

Trim any excess fat from the lamb rack, towards the bones and season it with salt and pepper.

Prepare the Herb Crust:

In a bowl, combine the breadcrumbs, chopped parsley, rosemary, thyme, minced garlic, and lemon zest.

Drizzle olive oil over the mixture and stir to combine. The mixture should hold together when pressed.

Coat the Lamb Rack:

Heat a skillet with a bit of olive oil over medium-high heat.

Sear the lamb rack on all sides until it’s nicely browned. This step helps to lock in the juices and adds flavor.

Remove the lamb rack from the skillet and let it cool slightly.

Apply the Dijon Mustard:

Brush the Dijon mustard over the fat side of the lamb rack. This will help the herb crust stick to the lamb.

Apply the Herb Crust:

Press the prepared herb mixture onto the mustard-coated fat side of the lamb rack. Press it firmly so that it adheres well.

Roasting the Lamb:

Place the lamb rack on a baking sheet or roasting pan with the herb-crusted side facing up.

Roast the lamb in the preheated oven for about 20-25 minutes for medium-rare, or longer if you prefer it more well-done. Use a meat thermometer to ensure the desired doneness:

125°F (52°C) for medium-rare

135°F (57°C) for medium

Keep in mind that the internal temperature will continue to rise slightly as the lamb rests.

Rest and Slice:

Once the lamb is done, remove it from the oven and let it rest for about 10 minutes. This allows the juices to redistribute and ensures a juicy result.

After resting, slice the lamb rack between the ribs into individual lamb chops.

Serve the herb-crusted Australian lamb rack chops on a platter. They pair wonderfully with side dishes like roasted vegetables, mashed potatoes, or a fresh salad.

It’s for the preparation for roasting as mentioned in the recipe.

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