There’s something undeniably impressive about a perfectly cooked rack of lamb. With its tender, juicy meat and elegant presentation, it’s the show-stopping centrepiece. In this guide, we’ll take you through every step to create a French-trimmed rack of lamb with a flavourful herb and mustard crust using a blend of parsley, rosemary, and thyme. We’ll show you how to trim, sear, and roast your lamb to a crispy, golden exterior while keeping the inside perfectly medium-rare.
Trimming the meat around the bones is essential—not just for presentation, but for ensuring a tender, even texture with no chewy bits and no burnt bone tips. Achieving this precision is far easier with the Season S4 Boning Knife, which gives you the sharpness and control to cleanly work around fat and bones, making prep smooth, safe, and professional.
Number of servings: 2
Cooking time: 1 hour
Preparation time: 1 hour
Ingredients
Rack of lamb: around 450 g
Japanese panko breadcrumbs: 40 g
Fresh parsley: 10 g
Rosemary: 2 sprigs
Thyme: 10 g
Dijon mustard: 2–3 tbsp (you can substitute with melted butter)
Salt: to season
Method
Step 1: French the bones
Remove all fat and meat surrounding the bones. If you buy your lamb rack from a butcher, you might need to trim more than usual.
Run your Season S4 Boning Knife along the bones to remove the meat.
To remove fat, hold the knife with the blade facing down and scrape from the bottom to the top. The fat should come off easily.
Step 2: Remove the thick fat cap
If you see a thick white fat cap on top of the lamb, remove it for a better eating experience.
There may be a small amount of meat attached—don’t discard it; use it for making your jus.
Follow the natural line under the fat cap and slide the boning knife across. It should release without needing force.
Step 3: Remove excess fat and sinews
Sinews are the shiny silver skins on the lamb and can be chewy, so it’s best to remove them.
Poke the tip of the knife under the sinew, avoiding going too deep to preserve meat. Lift it gently and slide the knife across to remove a thin layer.
Remove all obvious sinews and fat. Be careful not to trim too much fat that connects the meat and bones, otherwise the meat may detach.
Step 4: Season and sear
Season the trimmed lamb with a pinch of salt, including the sides and edges.
Preheat your Season Tri-Ply Stainless Steel Frying Pan over medium-high heat and add a small amount of vegetable oil.
Sear the rack on each side for around 1 minute until golden brown. Only sear for colour—you do not want to cook the meat at this stage. Don’t forget to sear the sides.
Transfer the lamb to a plate. Mix freshly chopped parsley, rosemary, and thyme into panko breadcrumbs and season lightly with salt.
Generously brush Dijon mustard over the lamb to help the herb crust stick. If preferred, melted butter can be used instead.
Press the lamb into the herb crumb mixture, coating thoroughly on top and sides.
Step 5: Roast to perfection
Place the lamb on a roasting rack and roast in a preheated oven at 220°C for 6–8 minutes (time may vary depending on the size of your rack).
For precision, use the Season iProbe Thermometer to check the internal temperature. Aim for 47–49°C in the centre for medium-rare.
Let the lamb rest for at least 5 minutes before carving.
Use the Season S2 Carving Knife to slice and serve your perfectly cooked, herb-crusted rack of lamb.
Internal temperature guide before resting
These temperatures are for just before resting to prevent overcooking—the lamb will rise a few degrees as it rests.
Rare: 43–47 °C
Medium-Rare: 47–49 °C
Medium: 55–55 °C
Medium-Well: 57–60 °C
Well-Done: 63–6 °C
