Herb Crusted Rack of Lamb with Blackberry Balsamic Sauce

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 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?

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

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.

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

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

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 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.

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.