Herb-Crusted Pan-Seared Lamb Rack
A simple, elegant way to prepare lamb rack with a crisp herb crust and a perfectly seared finish. The result is tender, flavourful meat that lets the quality of the cut shine.
Ideal for a special meal or when you want something a little more refined without overcomplicating it.
10 Mins. 15-18 Mins. 2-3
🛒 Ingredients:
- 1 New Zealand lamb rack (approx. 500g)
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp dried rosemary or thyme
- ½ tsp salt
- ¼ tsp black pepper
- Optional: 1 tbsp butter for finishing
👨🍳 Instructions:
- Prep lamb: Pat dry. Mix garlic powder, rosemary, salt, and pepper. Rub all over the lamb.
- Sear: Heat olive oil in a pan over medium‑high. Sear lamb 2–3 mins per side until golden.
- Brush & finish: Brush Dijon mustard over the lamb. Lower heat, cover, and cook 10–12 mins, turning once, until internal temp reaches 55–60°C (medium).
- Rest: Let rest 5 mins.
- Slice: Cut into individual chops.
- Optional: Add butter to the pan juices, melt, and spoon over the chops.
🍽️ Serving Suggestions:
- With roasted potatoes or mash
- Over couscous or rice with greens
- With a simple salad and lemon wedge
✨ Pro Tip:
For the best crust, don’t move the lamb too early — let each side sear properly before turning.
This recipe uses:
