Herb Crusted Rack of Lamb (Carré d’agneau)

This Herb Crusted Rack of Lamb (Carré d’agneau) is one of those recipes that looks fancy but is surprisingly easy to pull off. The garlic, thyme, and Dijon form a flavorful crust that keeps the lamb juicy and tender. It’s perfect for when you want to cook something memorable without the stress.

📝 Ingredients

• 3 pounds rack of lamb
• 1 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoon Dijon mustard
• 2 tablespoon olive oil
• 2 cloves garlic (finely grated)
• 1 tablespoon parsley (finely chopped)
• 1 teaspoon thyme (fresh, or 1/2 teaspoon dried)
• 1/2 orange (zested)
• 1/2 teaspoon honey
• 1 shallot (small, finely chopped)
• 1/2 cup dry white wine
• 1/2 cup water (or chicken broth)
• 1 teaspoon butter

👨‍🍳 Instructions

1. 1Preheat the oven to 425 F and prepare a large ceramic baking pan or a regular baking sheet lined with parchment paper.
2. 2Pat the lamb dry and, if necessary, trim off the excess fat. Season it with 1 teaspoon of salt and black pepper on both sides and let it sit at room temperature for 30 minutes.
3. 3In a small bowl, mix mustard, 1 tablespoon olive oil, garlic, parsley, thyme, orange zest, honey, and ½ teaspoon of salt.
4. 4Heat the remaining one tablespoon of olive oil in a large heavy-bottomed skillet over medium-high heat. Sear lamb for 3-4 minutes on each side until golden.
5. 5Liberally coat the lamb with an herby mustard mixture. Transfer the lamb to a prepared baking pan and roast for 18-25 minutes or until the internal temperature reaches 135 F for medium-rare. For lamb well done, roast for another 15 minutes to reach 175 F.
6. 6Remove the lamb from the oven, cover loosely with foil, and let it rest for 15-20 minutes.
7. 7Meanwhile, spoon off about 1–2 tablespoons of fat and all the brown bits from the roasting pan and add them to a small pan.
8. 8Add shallot and saute over medium heat for 2-3 minutes until slightly brown. Pour in the wine, scraping up any browned bits from the bottom of the pan, and simmer for 1–2 minutes.
9. 9Add the water or broth and continue to simmer for 5–7 minutes, until slightly reduced.
10. 10Taste and adjust the salt, then whisk in the butter until the jus is glossy.
11. 11Remove from heat. Spoon a small amount of jus onto the serving platter and place the lamb on top. Serve the remaining jus on the side.
12. 12Serve immediately.