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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Frenched Rack of Lamb with Herb Crust
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Frenched Rack of Lamb with Herb Crust

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Frenched Rack of Lamb with Herb Crust

frenched rack of lamb
Print Recipe

An Australian frenched rack of lamb seared and coated in a Dijon-panko herb crust, roasted to medium-rare.

  • Author: Palmer’s Direct To You Market
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop, Oven
  • Cuisine: American

Ingredients

Scale

1 Australian Frenched Lamb Rack (~8 ribs)
½ cup Panko Bread Crumbs – Cento
2 tbsp Fresh rosemary, minced
1 tbsp Fresh thyme
3 cloves Garlic, minced
3 tbsp Cento Extra Virgin Olive Oil
2 tbsp Dijon mustard
Coarse Sea Salt – Palmer’s Nearly Famous
Palmer’s Nearly Famous Black Pepper

Instructions

  1. Bring lamb to room temperature 30 minutes before cooking. Preheat oven to 400°F.
  2. Season rack generously with salt and pepper. Sear fat-side down in a hot skillet with olive oil for 4 minutes until golden.
  3. Sear remaining sides briefly, 1–2 minutes each. Remove from heat. Rest 5 minutes.
  4. Combine panko, rosemary, thyme, and garlic with 2 tbsp olive oil. Season with salt.
  5. Brush seared fat side of rack with Dijon mustard. Press herb-panko mixture firmly onto the mustard.
  6. Roast crust-side up at 400°F for 18–22 minutes. For medium-rare, pull at 130°F internal; for USDA-recommended doneness, cook to 145°F with a 3-minute rest.
  7. Rest 10 minutes before cutting between ribs. The bone handles make elegant serving.

Notes

Note: This recipe is written for one rack of lamb. Lamb rack are often sold in a 2-pack. To prepare both racks, simply double the ingredients and follow the same cooking instructions.

Nutrition

  • Serving Size: 4
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.