Herb crusted rack of lamb with blackberry balsamic sauce is a beautiful, elegant meal that is surprisingly simple to make! Make this tasty lamb recipe for special occasions like holiday dinners, anniversary dinners, birthday dinners, or to make an simple, fancy weeknight dinner!
This post was originally published May 20, 2016. It was updated on November 8, 2021 with new photos, step-by-step instructions, and frequently asked questions about cooking lamb.
Lamb isn't something we make quite often at home. But when we want a fancy dinner or we're hosting friends or family over, this Garlic and Herb Crusted Rack of Lamb with Balsamic Blackberry Sauce is an elegant and EASY dinner recipe.
When We was in the twenties, We found this amazing rack of lamb recipe and made it for dinner with the then-boyfriend, now-husband of 20 years. We thought it was SO fancy! And, it was… but the secret is that it is a SUPER EASY RECIPE to make!
This was also one of the first dishes We made for the in-laws early on during one of our trips overseas to visit them. Over the years, We've reworked this recipe and made it the own.
✨ What makes this herb crusted rack of lamb recipe amazing?
We've tweaked that original recipe over the years and this rack of lamb recipe is definitely the favorite.
- It's EASY to make. Truly!
- The outer coating provides a tasty CRUNCH from the garlic and herbs.
- Dijon mustard adds a layer of zesty tang to every bite.
- Fresh herbs add brightness to this rich game meat.
- It looks absolutely STUNNING and elegant on any dinner table!
- It's a great Easter recipe!
🌿 Key ingredients for rack of lamb
This is an awesome main course meal that you can make with under 10 ingredients. For the rack of lamb, you'll need the following ingredients:
- Rack of lamb – You'll need a rack of lamb that is French cut. Many racks of lamb come French cut in grocery stores in the US. You can also ask your butcher to do this for you. A "Frenched" or "French cut" rack of lamb simply means the bones are stripped clean, as you can see below. It makes the dish look even MORE fancy!
- Olive Oil– Use the best extra virgin olive oil you can afford for the best flavor.
- Garlic– This recipe calls for two minced garlic cloves but if you love garlic, feel free to add a clove.
- Dijon mustard – Dijon mustard adds some tang and acts as the binding agent for the herb breadcrumb mixture.
- Breadcrumbs – Use plain breadcrumbs as the base for the herb crust coating for the rack of lamb.
- Herbs – You can use a variety of herbs for the crust, but We particularly enjoy using thyme, mint, and rosemary.
- Salt and pepper – Use kosher salt and ground black pepper.
For the blackberry balsamic sauce, you'll need
- Blackberries– If you are making this recipe during the summer, when fresh blackberries are in season, use fresh blackberries. But if blackberries are not in season, you can absolutely use frozen blackberries. No need to thaw them beforehand. Simply allow them to cook a little longer.
- Balsamic vinegar – Using balsamic vinegar in this sauce adds a tasty tang and balances out the sweetness of the blackberries.
- Olive oil– Use the same extra virgin olive oil you used for the lamb.
- Mint– Finely chop mint leaves to give the sauce a bright, fresh, herbal hint.
✅ Step-by-step instructions for making rack of lamb
Making this rack of lamb recipe is so simple! Be sure to print out the full recipe card at the bottom of this post, which contains the full ingredient measurements and step-by-step instructions.
Here are the instructions with some helpful cooking tips.
- In a medium bowl, mix together the breadcrumbs, herbs, and minced garlic. Set aside.
- Season the lamb evenly on both sides with salt and pepper. Then, brush the meat with Dijon mustard.
- Evenly coat the meaty parts of the rack of lamb with the herb-breadcrumb mixture.
- Place the herb crusted rack of lamb onto a large roasting pan with roasting rack or a large baking sheet lined with parchment paper.
- Then roast in a 425° degree oven for 20-25 minutes, or when a thermometer shows the internal temperature of the meat to be 125°F – 130°F.
While the rack of lamb is roasting, make the blackberry balsamic sauce.
💜 Make the blackberry balsamic sauce
- Add blackberries to a medium skillet over medium heat, and stir for about 2-3 minutes.
- Add balsamic vinegar, olive oil, and mint leaves (reserve a few for garnish). Increase heat to medium-high and bring the mixture to a boil, then reduce heat to low.
- Sprinkle mint leaves and stir. Then remove from heat.
This sweet, jammy sauce is absolutely amazing drizzled on top of the herb crusted rack of lamb!
🔥 Lamb cooking tips
When the internal temperature of the rack of lamb reaches 130° to 135°F, it should be done at medium rare and you can remove the lamb from the oven. Then, allow it to sit at room temperature for 10 minutes before slicing.
Slice the garlic and herb crusted rack of lamb between the bones.
Then serve with a side of the balsamic blackberry sauce.
🍽 Serving suggestions
This lamb recipe is tasty with side dishes such as Garlic Lemon Asparagus, Mushroom Marsala, Pressure-cooker Green Beans, and Green Beans with Bacon and Shallots.
Serve some Garlic Rosemary Focaccia Bread on the side, along with a Melon and Prosciutto Caprese Salad.
If you're serving this for Easter dinner, pair it with some tasty Easter desserts. We love serving these fun and festive Easter Egg Cheesecak e, Mini Egg Cookies, and Easter Brownies.
👩🏻🍳 Frequently Asked Questions
Do you have to French cut rack of lamb?While you do not HAVE to use French cut rack of lamb, it is usually more desirable for the presentation. It also makes the lamb easier to eat.
Should you sear rack of lamb before roasting?We always prefer to sear rack of lamb before roasting. Searing gives the outside of the lamb a tasty flavorful outer coating and locks in the juices before roasting.
Do We need to bring a rack of lamb to room temperature before roasting?It's not necessary, however, taking your rack of lamb out of the refrigerator and letting it sit at room temperature for 30 minutes before roasting helps the lamb cook more evenly.
At what temperature is rack of lamb done?Rack of lamb is done at medium rare when a thermometer shows the internal temperature of the meat to be 130°F to 135°F degrees. Allow the lamb to rest for 10 minutes before slicing.
🍷Best wine pairings for lamb
Pair this rack of lamb recipe with a jammy Zinfandel.
Or, go for the classic lamb wine pairing of a Cabernet Sauvignon. The favorite Pacific NW Cab right now? The 2016 Cabernet Sauvignon by Dama Wines, from Walla Walla, Washington.
Kitchen tools and equipment
To make this simple rack of lamb recipe, you simply need a few kitchen tools.
- Cutting board and knife– Use a sturdy cutting board and sharp knife to prep your ingredients. If you need to French cut the lamb rack on your own, be sure to use a separate cutting board that you specifically use for meat and a quite sharp knife (We love the Santoku knife for jobs like this.
- Large skillet – A cast iron skillet is the best pan for this recipe. You can get a truly beautiful sear on meat using cast iron skillets.
- Roasting pan – You'll need a large roasting pan for this recipe. But, you can also use a large baking sheet covered in parchment paper.
- Basting brush – We love this OXO basting brush because it's simple to clean and does a great job basting large cuts of meat.
More Hearty Dinner Recipes
- Dutch Oven Pot Roast
- Classic Beef Bourguignon
- Air Fryer Lobster Tail
- Cast Iron Rib Eye Steak with Chimichurri Sauce
- Tortellini with Steak and Creamy Pesto Sauce
- Slow Cooker Mongolian Beef
More Easter dinner ideas
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Herb-Crusted Rack of Lamb with Blackberry Balsamic Sauce
By Marlynn Schotland Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 4
This herb crusted rack of lamb with blackberry balsamic sauce is a beautiful, elegant, and surprisingly simple dish to make. Perfect for any special occasion dinner but simple and fast enough to make for any weeknight meal as well!
Equipment
- Cast Iron Skillet
- Roasting pan
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 rack of lamb, French cut
- 2 tablespoons Dijon mustard
- ½ cup breadcrumbs
- 1 tablespoon mint, finely chopped
- 1 tablespoon parsley, finely chopped
- 1 tablespoon rosemary, finely chopped
- 2 garlic cloves, minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Blackberry Balsamic Sauce
- ¾ cup fresh blackberries
- ¼ cup balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon mint leaves, roughly chopped
Instructions
- Preheat oven to 425° degrees.
- In a medium to large bowl, combine breadcrumbs, mint, parsley, rosemary, and garlic. Set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Use tongs to lower the rack of lamb into skillet and sear for 1-2 minutes on each side, simply until the outside of the lamb is nicely browned.
- Remove meat from skillet and coat the meaty part of the rack of lamb with Dijon mustard. You can use a basting brush to brush the mustard on the lamb.
- Gently dredge the rack of lamb in the herb breadcrumb mixture.
- Place rack of lamb onto a roasting pan large enough to hold the rack of lamb. Roast for 20-25 minutes. In the meantime, make the Blackberry Balsamic Sauce.
Make the Blackberry Balsamic Sauce
- Add blackberries to a medium skillet over medium heat, and stir for about 2-3 minutes.
- Add balsamic vinegar, olive oil, and mint leaves (reserve a few for garnish). Increase heat to medium-high and bring the mixture to a boil, then reduce heat to low.
- Sprinkle mint leaves and stir. Then remove from heat.
- The lamb is finished roasting when a thermometer shows an internal temperature of 130° to 135°F. Remove and allow rack of lamb to rest for about 10 minutes. Use a carving knife to cut between the bones and serve with Blackberry Balsamic Sauce.
Notes
Serves 4-6 people Doneness: The ideal cook on rack of lamb is 135°F for medium rare. It's important to let the meat rest for 10-15 minutes after removing it from the oven. This helps the meat stay nice and juicy. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.Nutrition
Calories: 632 kcal, Carbohydrates: 14 g, Protein: 20 g, Fat: 54 g, Saturated Fat: 20 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 26 g, Cholesterol: 94 mg, Sodium: 547 mg, Potassium: 317 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 160 IU, Vitamin C: 3 mg, Calcium: 67 mg, Iron: 3 mgNutrition information is automatically calculated, so should only be used as an approximation.