Herb-crusted rack of lamb with blackberry balsamic sauce is a beautiful, elegant meal that is surprisingly easy to make! Make this delicious lamb recipe for special occasions like holiday dinners, anniversary dinners, birthday dinners, or to make an easy, fancy weeknight dinner!
When I was in my twenties, I found this amazing rack of lamb recipe and made it for dinner with my then-boyfriend, now-husband of 15 years. I 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 I made for my in-laws early on during one of our trips overseas to visit them. There’s a funny story about asking the butcher in their Swiss town for rack of lamb and going back and forth with him until he finally says “no rack of lamb, we just have lamb rack.” It’s one of those stories that is funnier if you were actually there, but I just have to share it still makes me smile and warms my heart when I think about it.
It’s good to have those kind of food memories, isn’t it? Do you have stories and food memories like that?
Anywhoo, this rack of lamb is absolutely delicious – and truly EASY to make!
I’ve since adapted it to suit our tastes: Dijon mustard adds some tang and acts as the binding agent for the herb breadcrumb mixture. I also added a variety of fresh herbs, and on a whim one day, I made the blackberry balsamic sauce and found it to be the perfect sauce to serve with this dish!
Make sure you buy a rack of lamb that is French cut or ask your butcher to do this for you. A “Frenched” or “French cut” rack of lamb just means the bones are stripped clean, as you can see below. It makes the dish look even MORE fancy! ;)
Coat the rack of lamb with an herb-breadcrumb mixture.
Then roast in a 425 degree oven for 20-25 minutes.
Meanwhile, while the rack of lamb is roasting, make the blackberry balsamic sauce. This sweet, jammy sauce is absolutely amazing drizzled on top of the herb crusted rack of lamb!
That’s it! It’s such a SIMPLE, easy dinner recipe, isn’t it?
One that creates a gorgeous dish that looks like it took all day to prepare!
I made this dish last week – on a Thursday night! – and served it with scalloped potatoes au gratin and sautéed zucchini.
- 2 tablespoons olive oil
- 1 rack of lamb French cut
- 2 tablespoons Dijon mustard
- 1/2 cup breadcrumbs
- 1 tablespoon mint finely chopped
- 1 tablespoon parsley finely chopped
- 1 tablespoon rosemary finely chopped
- 2 garlic cloves minced
- 1/2 teaspoon salt
- Blackberry Balsamic Sauce
- 1/2 cup fresh blackberries
- 1/4 cup balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon mint leaves roughly chopped
- Preheat oven to 425 degrees.
- In a large, shallow 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, just 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.
- 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.
- When the lamb is finished roasting, 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.
Have you ever made rack of lamb at home before? What’s your one go-to “fancy” but surprisingly easy dish to make for special occasions?