Herb Crusted Lamb Rack with Roasted Potatoes
★ Issue CMSC·20–010 · Published 06 Mar 2020
baked/roastedcrustedGood-Shepherd

Herb Crusted Lamb Rack with Roasted Potatoes.

Sear the lamb, build a thick herb-and-panko crust, then roast it hot alongside potatoes so everything finishes together

PREP 15 min
COOK 30 min
TOTAL 45m min
SERVES 4 people
HEAT hot
BLEND RATING 4.9 140 reviews · Chain Reaction®
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You'll need
12-inch cast iron skilletRimmed sheet panInstant-read thermometer

Sear the lamb, build a thick herb-and-panko crust, then roast it hot alongside potatoes so everything finishes together

Ingredients

For The Roasted Potatoes

  • 1 1/2 Pound bag tri color baby potatoes
  • 3 Tablespoons olive oil
  • 1 Tablespoon minced garlic
  • 1/2 Teaspoon dried thyme
  • 1/2 Teaspoon Casa M Spice Co® Chain Reaction®

For The Lamb Rack

  • 1 Lamb rack (1-2 pounds)
  • 1 1/2 Tablespoons Casa M Spice Co® Good Shepherd®
  • 1/2 Cup plain panko bread crumbs
  • 1 Teaspoon dried rosemary
  • 2 Tablespoons chopped parsley
  • 4 Tablespoons Dijon mustard
  • 1 Tablespoon olive oil

Method

  1. 01

    Prep the potatoes

    5 min

    Cut baby potatoes into halves or quarters so they cook evenly and get a good sear on the cut sides. Uniform size means nothing's undercooked when everything else is done.

  2. 02

    Season and roast the potatoes

    30 min

    Toss potatoes with olive oil, garlic, thyme, and Chain Reaction on a foil-lined sheet, then into a 400° oven. You're getting a head start here so the potatoes finish right when the lamb comes out.

  3. 03

    Make the herb crust

    2 min

    Mix panko, rosemary, and parsley in a small bowl and set it aside. This dry blend is your coating, and having it ready means you can work fast once the lamb comes off heat.

  4. 04

    Season the lamb rack

    1 min

    Coat both sides of the lamb rack thoroughly with Good Shepherd®. Don't be shy — you want good seasoning penetration and flavor on every bite.

  5. 05

    Sear the lamb rack

    3 min

    Heat olive oil in a cast-iron or grill pan over medium-high heat until it shimmers, then sear the lamb fat-side down for 1–2 minutes, flip, and hit the other side for 1 minute. You're building a crust that'll hold the herb coating and keep the meat juicy inside.

  6. 06

    Apply the herb crust

    2 min

    Spread a thin layer of Dijon mustard on the fat side of the lamb, then press the breadcrumb mixture onto it firmly so it adheres. The mustard acts as glue and adds a subtle tang that plays against the herbs.

  7. 07

    Roast the lamb

    22 min

    Put the lamb into a 400° oven alongside those potatoes (they'll have about 8–10 minutes left). Roast for 20 minutes for rare or 24 for medium — the panko will toast golden and crispy while the meat stays tender and pink.

  8. 08

    Rest the lamb

    5 min

    Let the lamb sit on a cutting board for 5 minutes after it comes out of the oven. This allows the juices to redistribute so your chops stay moist instead of bleeding out all over the plate.

  9. 09

    Carve and serve

    2 min

    Slice the lamb rack into individual chops and plate alongside those fork-tender potatoes. Everything's hot, everything's seasoned, and the whole meal came together on the same clock.

From Mike's Notebook

01

Pat the lamb rack completely dry before the herb crust sticks; moisture is the enemy of crispness.

02

Roast potatoes 15 minutes before adding the lamb so they finish together, not one before the other.

03

Press the panko mixture onto the meat with your palm, not your fingertips — you need real contact.

Nutrition

460 Calories / serving
25 gProtein
20 gTotal Fat
6 gSat. Fat
39 gCarbs
4 gFiber
2 gSugars
380 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

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