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Creole Herb Crusted Lamb

This rack of lamb recipe is simply delicious. Beautifully coated with a flavourful herb crust and cooked to perfection, serve it at your next dinner party and impress your guests. When purchasing lamb, ask for lamb that has been grass-fed from birth to market. It is healthiest for you and delicious!

Serves 4


For the Lamb:

2 racks of lamb, cut in half with 3 bones per serving

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil(for browning)

4 to 5 garlic cloves

1 bouquet of thyme

2 tablespoons Creole mustard*

For the Herb Crust:

3 cups Japanese Panko breadcrumbs

1 1/2 cup fresh parsley, stems included

1 cup baby spinach

1/3 cup of mint (optional)

4 sprigs thyme (leaves only)

Salt, to taste

Freshly ground black, pepper to taste

1/4 cup Parmesan cheese, grated

Splash of olive oil


Heat oven to 400°F.

Select a cast iron skillet.

Remove the fat cap if present. Cut each rack into 3-4 bones each (approximately one serving). NOTE: Do not cut all the way to the meat. Season on all sides with salt and pepper.

Heat the skillet to very hot, add olive oil until it is shimmering. Add a bouquet of thyme, cloves of garlic. Place the lamb in skillet and sear on all sides of meat and using tongs sear the ends, to give it a nice dark color.

Once browned, place the racks skin-side-down in the skillet, and into the oven for 12 minutes.

Preparing the Crust: Place the panko breadcrumbs, herbs, spinach and Parmesan cheese into a blender or a food processor and pulse several times until you have a very fine green crumb. Add a splash of the olive oil and continue pulsing for a few more seconds. NOTE: It will still look like dry crumbs, but when you pinch it, it should stick together well. Pour onto a plate.

When lamb has been in for 12 minutes, remove from oven and brush all sides with mustard. Then press each rack into the crumb mixture, coating on all sides and pressing it to get an nice even coating. Shake off any excess. Dip several times to ensure an even coating. Allow meat to rest for a bit.

Place the racks (this time skin-side-up) in a baking dish. Place back into the oven for another 8-10 minutes (longer if you want well-done), Use a meat thermometer to check the internal temperature of each rack. NOTE: The chops may be cooked to 145 °F (medium rare),160 °F (medium), or 170 °F (well done).

Serve the lamb with potatoes boulangère and courgettes provençal, but you can serve with anything you find fitting to your taste.

Cook's Notes:

You can substitute Dijon mustard for the Creole mustard, if desired.

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