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    Urban Bliss Life » All Recipes » Main Dish Recipes » Herb Crusted Rack of Lamb with Blackberry Balsamic Sauce

    Published: May 20, 2016 / Updated: March 24, 2023 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Herb Crusted Rack of Lamb with Blackberry Balsamic Sauce

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    herb crusted rack of lamb with text overlay
    herb crusted rack of lamb with text overlay
    herb crusted rack of lamb with text overlay
    herb crusted rack of lamb with text overlay

    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! 

    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.

    rack of lamb with blackberry balsamic sauce

    Lamb isn't something we make very 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 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 20 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. Over the years, I've reworked this recipe and made it my own.

    ✨ What makes this herb crusted rack of lamb recipe amazing?

    herb crusted rack of lamb

    I've tweaked that original recipe over the years and this rack of lamb recipe is definitely my favorite.

    • It's EASY to make. Truly!
    • The outer coating provides a delicious 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

    herb crusted 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 just 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 I 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 delicious 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 easy! 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.

    mustard over rack of lamb
    herb crusted rack of lamb
    1. In a medium bowl, mix together the breadcrumbs, herbs, and minced garlic. Set aside.
    2. Season the lamb evenly on both sides with salt and pepper. Then, brush the meat with Dijon mustard.
    3. Evenly coat the meaty parts of the rack of lamb with the herb-breadcrumb mixture.
    4. Place the herb crusted rack of lamb onto a large roasting pan with roasting rack or a large baking sheet lined with parchment paper.
    5. 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

    blackberry balsamic sauce
    blackberry balsamic sauce
    1. Add blackberries to a medium skillet over medium heat, and stir for about 2-3 minutes.
    2. 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.
    3. 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

    roasted rack of lamb sliced

    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.

    blackberry balsamic sauce

    🍽 Serving suggestions

    This lamb recipe is delicious with side dishes such as Garlic Lemon Asparagus, Mushroom Marsala, Instant Pot 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 delicious Easter desserts. We love serving these fun and festive Easter Egg Cheesecake, 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?

    I always prefer to sear rack of lamb before roasting. Searing gives the outside of the lamb a delicious flavorful outer coating and locks in the juices before roasting.

    Do I 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

    red wine pour

    Pair this rack of lamb recipe with a jammy Zinfandel.

    Or, go for the classic lamb wine pairing of a Cabernet Sauvignon. My favorite Pacific NW Cab right now? The 2016 Cabernet Sauvignon by Dama Wines, from Walla Walla, Washington.

    Kitchen tools and equipment

    To make this easy rack of lamb recipe, you just 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 very sharp knife (I love my Santoku knife for jobs like this.
    • Large skillet - A cast iron skillet is the best pan for this recipe. You can get a really 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 - I love this OXO basting brush because it's easy 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

    • stack of Easter mini egg cookies on a pink scalloped plate.
      Easy Mini Egg Cookies
    • easter egg cheesecake with whipped cream and mini chocolate eggs.
      Easter Egg Cheesecake
    • close up of green beans with garlic in a white bowl.
      Instant Pot Green Beans
    • closeup of crab deviled eggs in a blue egg holder.
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    Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

    rack of lamb with lemon wedges and fresh herbs on a white platter.

    Herb-Crusted Rack of Lamb with Blackberry Balsamic Sauce

    5 from 17 votes
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Recipe by Marlynn Schotland
    This herb crusted rack of lamb with blackberry balsamic sauce is a beautiful, elegant, and surprisingly easy dish to make. Perfect for any special occasion dinner but simple and fast enough to make for any weeknight meal as well!
    Servings: 4
    Calories: 632kcal
    PRINT PIN RATE

    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, 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.

    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.
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 632kcal | Carbohydrates: 14g | Protein: 20g | Fat: 54g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Cholesterol: 94mg | Sodium: 547mg | Potassium: 317mg | Fiber: 1g | Sugar: 3g | Vitamin A: 160IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 3mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

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      Reader Interactions

      Comments

      1. Chrisy says

        May 21, 2016 at 2:35 pm

        5 stars
        My husband loves this style of lamb, but I had never tried it before. You TOTALLY sold me on it with that sauce! Yum!

        Reply
      2. Holly says

        May 20, 2016 at 2:14 pm

        I'm not a fan of lamb, but I totally want to make that blackberry balsamic sauce.

        Reply
      3. Brettni Brumfield says

        May 20, 2016 at 2:07 pm

        Why am I so afraid to cook lamb? I don't know, but I've never given it a try.

        This looks delicious and easy to make. Pinning it now, will try it out soon!

        Reply
      4. Pech says

        May 20, 2016 at 1:57 pm

        I always think rack of lamb is fancy - especially considering it's like $50+ dollars to get at a restaurant. Very impressive dish, and you do make it sound so easy!

        Reply
      5. Abigail says

        May 20, 2016 at 10:57 am

        5 stars
        Your rack of lamb looks perfectly delicious and that sauce sounds absolutely amazing!

        Reply
      6. Ashley says

        May 20, 2016 at 9:59 am

        5 stars
        I've made lamb shoulder before but it was my first time making rack of lamb. And I love the sauce!

        Reply
      7. Faith says

        May 20, 2016 at 9:52 am

        5 stars
        This is so beautiful and SO elegant! I love the blackberry sauce with it. My hubby is crazy about lamb, but I had never made a rack of lamb before. So good!

        Reply

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

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