Crispy on the outside, cooked to perfection, and packed with flavour, this Garlic Herb Crusted Rack of Lamb with roast vegetables is a winner! If you didn’t know any better, you’d never know it was gluten-free, grain-free and Paleo-friendly.
What You Need for Garlic Herb Crusted Rack of Lamb
- Rack of Lamb: This recipe calls for a Frenched rack of lamb. “Frenched” refers to the process of trimming the fat and meat between the top bones of the lamb. You can probably find Frenched racks of lamb at your local butcher or market. If not, ask you can either ask your butcher to do it for you, or try to do it by yourself with a sharp boning knife.
- Herbs: I like to use a combination of fresh parsley, rosemary and thyme for the garlic and herb coating. Feel free to experiment with whatever you like. Fresh mint and tarragon both go great with lamb.
- Garlic: I tend to tone down the garlic when writing my recipes because not everyone loves it and those that do will almost always add more anyways. In this Garlic Herb Crusted Rack of Lamb, for example, I call for only two cloves. In reality, I used 4. Moral of the story? Measure garlic with your heart.
- Almond Flour Crackers: You would never guess it, but this recipe is both gluten-free and grain-free! The secret? Simple Mills Sea Salt Almond Flour Crackers. They make the absolute best “breadcrumb” substitute for savoury meals and are perfectly seasoned. I buy the double box at Costco.
- Aromatics: Sure, you can roast the rack of lamb on its own, but you might as well get some veggies on the table while you already have the oven going. I kept things simple with some potatoes, shallots and carrots. The only thing to note is that I parboil the potatoes before roasting so that they are fully cooked and tender.
Cook it to Temperature
If you want your rack of lamb perfectly cooked, you need a thermometer. MEATER makes a wireless probe that will change your cooking experience. It lets you set target temperatures, provides realtime internal temperatures, gauges ambient temperatures, and calculates estimated cooking times.
There are a variety of preset temperatures for different proteins in case you don’t know how to cook certain things. It pairs with your smartphone so you can see everything in real time and sends you alerts when your food is cooked to the desired doneness. Buy it on Amazon.
What Do You Cook the Lamb In?
This is an almost-one-pan meal. Everything except for the potatoes, which are parboiled, gets cooked in a single, oven-safe skillet. It could be cast-iron, stainless-steel or carbon-steel. All work well here.
If you don’t have an oven-safe pan, you can sear the lamb and sauté the vegetables in whatever kind of pan you have, then transfer to a roasting dish to finish in the oven.
I used a 12″ stainless-steel skillet from MISEN. If you’re looking for high-quality stainless steel pans at an affordable price, you’ll want to check them out here and use code RONNY at checkout for an additional 20% off site-wide plus free shipping on orders of $75 or more.
More Lamb Recipes:
- Aleppo Lamb Chops with Minty Peas
- Reverse-Seared Rack of Lamb with Mint Salsa Verde
- Spiced Lamb Shanks
- Instant Pot Lamb Ragu
Garlic Herb Crusted Rack of Lamb
- 1.5 pound rack of lamb, Frenched around 8 bones
- Kosher salt and black pepper
- ¼ cup fresh parsley
- 2 cloves garlic peeled
- 2 tablespoons fresh rosemary
- 1 teaspoon fresh thyme
- 1 cup almond meal crackers substitute almond meal
- 1 pound fingerling or baby potatoes
- 1 tablespoon avocado oil
- 1 tablespoon Dijon or grainy mustard
- ¾ pound small carrots peeled halved
- 3 shallots peeled and halved
- With a sharp knife, score the fat side of the lamb in a crosshatch pattern. Generously season all over with salt and pepper. Set aside and let come to room temperature for 1 hour before cooking.
- Preheat oven to 375F.
- Fill a sauce pan with water, add the potatoes and set over high heat. Cook until slightly fork-tender, around 10 minutes total. Drain, let the potatoes cool to the touch, and slice each of them in half, lengthwise. Set aside.
- In a food processor, combine the parsley, garlic, rosemary and thyme. Pulse until finely chopped. Add the crackers and pulse until well combined. Transfer the mixture to a board or plate and spread into an even layer. Set aside.
- Heat a large, oven-safe pan over medium heat for 5 minutes. Add the avocado oil and heat until shimmering. Sear the lamb, fat-side down at first, until golden brown, around 4 minutes. Flip to sear the bottom side until golden brown, 4 more minutes. Transfer to a plate and set aside.
- Drain all but 2 tablespoons of fat in the pan. Add the potatoes, carrots and shallots and season with a pinch of salt and pepper. Toss to coat and cook 2 minutes. Remove from heat and set aside.
- Brush the lamb with mustard. Using your hands, evenly coat the meat in the herb and garlic mixture. Tent the bones with aluminum foil to prevent burning, and lay the rack of lamb, meat side-up, on top of the vegetables. Transfer to the oven and cook until the thickest part of the lamb registers 125F on an instant read thermometer for medium-rare, around 18 minutes.
- Transfer the lamb to a cutting board and let it rest, 10 minutes. Return the vegetables to the oven and continue cooking until golden brown and tender, 10 minutes.
- Carve the lamb and serve with the vegetables.