Herb-crusted rack of lamb

Name: Herb-crusted rack of lamb
Total time: 40 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Rack of lamb — 300 g; Mustard — 15 g; Breadcrumbs — 25 g; Fresh rosemary — 5 g; Garlic — 8 g; Olive oil — 15 ml; Asparagus — 150 g; Salt — 3 g; Ground black pepper — 1 g

Juicy rack of lamb with a crispy mustard and Parmesan crust, rosemary, roasted to a pink center, served with pan-seared asparagus.

Time: 40 min
Serving: 1133 kcal
Ingredients: ≈ $15.27
Protein: 62 g

High protein Premium

Ingredients

1 Rack of lambpack 600 g ≈ $26.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 300 g
2 Mustard 15 g
3 Breadcrumbs 25 g
4 Fresh rosemarypack 20 g ≈ $2.00 5 g
5 Garlic≈ $10.00 per kg 8 g
6 Olive oil 15 ml
7 Asparaguspack 400 g ≈ $4.50Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 150 g
8 Salt 3 g
9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Prepare a large skillet (28–30 cm) and a baking sheet, and preheat the oven to 200 °C; season the lamb rack¹ with salt and pepper to taste.
Sear the lamb rack¹ in oil on medium heat for about 4 minutes per side, until a golden crust forms.
Spread the meat with mustard, then dredge in breadcrumbs mixed with chopped rosemary and garlic⁵ so the coating sticks to every part.
Place the rack¹ on the baking sheet in the oven and roast at 200 °C for about 15 minutes, until the center is pink.
Remove from the oven, let rest for 5 minutes, then slice along the bones before serving.
In the same skillet, sauté the asparagus⁷ over medium heat for about 3 minutes, season to taste, until tender with a slight crunch, and serve alongside the rack¹.

Tips

Why it works: Sear the lamb first to lock in juices. If you skip this, the crust will burn in the oven while the inside stays raw. Use medium heat to avoid charring before the crust sets.
Substitutions: Replace breadcrumbs with crushed cornflakes (25g) for a lighter texture, or swap rosemary for thyme (5g) if unavailable. Use Dijon mustard instead of regular for sharper flavor.
Common mistakes: Overcooking turns the center gray; check doneness with a meat thermometer (63°C internal). If the crust detaches, the breadcrumbs weren’t pressed firmly enough.
Storing and reheating: Eat fresh or within 2 days; reheat in a skillet with oil over low heat for 2–3 minutes. Freezes poorly. Crust becomes soggy.
Serve with: Pair with a bold red wine like Cabernet Sauvignon and crusty bread to soak up the pan juices. Works for weekend dinners when you want to impress guests.

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Nutrition

Per serving and share of 2000 kcal

Calories	1133 kcal	57%
Protein	62 g	82%
Fat	86 g	123%
Carbs	30 g	11%
Per 100 g	217 kcal

Cost

≈ $15.27per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), October 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is rack of lamb.