Herb Crusted Rack of Lamb
Tender roasted lamb with an herb-crusted golden exterior. High in protein and iron, this remission-friendly centerpiece works best when you're stable and ready for richer fare.
Herb Crusted Rack of Lamb
Tender roasted lamb with an herb-crusted golden exterior. High in protein and iron, this remission-friendly centerpiece works best when you're stable and ready for richer fare.
Ingredients
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
Lamb
Herb Crust
Coating
Instructions
Remove lamb from refrigerator 30 minutes before cooking to bring to room temperature.
Tip: Cold meat cooks unevenly—this step is essential for medium-rare throughoutPreheat oven to 450°F (230°C).
450°F (230°C)Equipment: ovenCombine breadcrumbs, parsley, rosemary, thyme, garlic-infused oil, and 1/4 teaspoon salt in a small bowl. Mix until the crumbs are evenly coated.
Equipment: small bowlHeat olive oil in a large oven-safe skillet over high heat until shimmering.
Equipment: large oven-safe skilletTip: The oil should shimmer but not smoke—that's your cue it's readyPat lamb racks completely dry with paper towels, then season all sides generously with salt and pepper.
Equipment: paper towelsPlace racks fat-side down in the hot skillet and sear for 4 minutes, until deeply browned and caramelized.
Flip and sear the opposite side for 2 minutes, until golden.
Transfer to a plate and let cool for 5 minutes—this prevents the mustard from sliding off.
Brush the fat side of each rack with a thin, even layer of Dijon mustard.
Equipment: pastry brushPress herb mixture firmly onto the mustard-coated surface, patting to adhere. Cover the entire fat side evenly.
Tip: Press firmly—the mustard acts as glue for the herb crustReturn racks to the skillet, crust-side up, with bones curving upward.
Roast for 20-25 minutes, until an instant-read thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare.
130°F (54°C)Tip: Use an instant-read thermometer for precision. Medium-rare (130-135°F) yields the most tender result.Remove from oven and let rest for 10 minutes. Do not skip this step.
Tip: Resting is essential—internal temperature will rise to about 135°F (57°C) and juices redistributeSlice between the bones into individual chops and serve immediately.
Equipment: sharp knife
Prepare
Sear
Crust
Roast
Notes
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 300°F (150°C) oven for 10-12 minutes. Lamb is best enjoyed fresh; reheating can dry it out.
SCD substitution
Traditional breadcrumbs are illegal on SCD. Use finely ground almonds or almond flour instead—press it firmly so it adheres to the mustard. The texture will be slightly different but equally delicious.
Frenched racks
Ask your butcher to "french" the racks, which means cleaning the bones for an elegant presentation. This is typically done at no extra charge.
Temperature precision
Use an instant-read thermometer for best results. Medium-rare (130-135°F / 54-57°C) is ideal for tender, juicy lamb. For medium, cook to 140°F (60°C).
Serving size
Each rack typically has 8 ribs and serves 2 people (4 chops per person). For smaller appetites or when pairing with multiple sides, 2-3 chops may be sufficient.
Room temperature matters
Letting the lamb sit at room temperature for 30 minutes ensures even cooking from edge to center. Cold lamb will overcook on the outside before the center reaches temperature.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
