Name: Herb-Crusted Rack of Lamb with Mint Yogurt Sauce Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 2 pounds rack of lamb (frenched with fat cap removed, 1 rack); 2 tablespoons olive oil (or grapeseed oil); 4 tablespoons Dijon mustard; ½ cup fresh basil leaves (packed); ¼ cup fresh Italian parsley (flat leaf); 1 tablespoon fresh thyme leaves; 4 cloves garlic (peeled); 2 tablespoons unsalted butter (melted, ¼ stick); 1½ tablespoons kosher salt; 8 ounces Panko breadcrumbs (do not substitute regular breadcrumbs!); ½ cup freshly grated Parmesan cheese; 1 cup plain Greek yogurt; ½ cup chopped fresh mint leaves (diced); 2 cloves garlic (minced, about 2 teaspoons); 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 tablespoon freshly squeezed lemon juice (from 1 lemon); 1 pinch ground cayenne pepper (optional)

If you’re on the hunt for a show-stopping, flavor-packed centerpiece for your next special dinner, you have to try this Herb-Crusted Rack of Lamb with Mint Yogurt Sauce Recipe. I absolutely love how this turns out — juicy lamb coated with a fragrant herb crust, paired perfectly with a refreshing mint yogurt sauce that cuts through the richness. When I first tried making this, I was amazed at how elegant and restaurant-quality it felt at home. Stick with me, and I’ll walk you through everything so you nail it on your first go!

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Why You’ll Love This Recipe

A Perfect Balance of Flavors: The herb crust adds savory depth while the mint yogurt sauce brings a cool, bright contrast that’s irresistible.
Impress Without Stress: You’ll find the steps straightforward with tips to help even first-timers serve up a stunning holiday-worthy meal.
Versatile for Occasions: Whether it’s Easter brunch, a festive Christmas dinner, or a special weekend treat, this recipe fits any celebration.
Crowd-Pleaser: My family goes crazy for this — every bite feels gourmet and comforting at the same time.

A large rack of roasted lamb with a green herb and spice crust covers the top layer, showing a rough, seasoned texture mixed with hints of yellow and dark green. The lamb bones extend from the left side, clean and light brown in color. Underneath the lamb, on a white plate with a faint floral pattern, there is a layer of cooked small carrots in shades of orange, deep red, and pale orange, scattered around the meat. Fresh green mint leaves are placed sporadically among the carrots, adding a pop of bright green. The whole dish sits on a white marbled surface with a soft, natural light illuminating the details of the meat and vegetables. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients in this Herb-Crusted Rack of Lamb with Mint Yogurt Sauce Recipe come together to create layers of flavor and texture. Don’t worry if some sound fancy — fresh herbs really make a difference here, and you’ll find that using Panko breadcrumbs gives you the perfect crispy crust.

Rack of lamb: Look for a frenched rack with the fat cap removed to ensure even cooking and a sophisticated presentation.
Olive oil: Or grapeseed oil works well—the neutral flavor helps the herbs and mustard shine without burning.
Dijon mustard: This is your secret weapon for a tangy base that also helps the herb crust stick.
Fresh basil leaves: Packed full of fragrant oils, they add a sweet, aromatic lift to the herb mixture.
Fresh Italian parsley: Adds a mild, peppery note and lovely green color.
Fresh thyme leaves: Tiny but mighty, thyme brings a lovely earthiness that pairs perfectly with lamb.
Garlic: Both in the crust and sauce—fresh garlic amps up the flavor.
Unsalted butter: Melted to mix into the crust—adds richness and helps it brown beautifully.
Kosher salt: Essential for seasoning and drawing out the lamb’s natural flavors without overwhelming it.
Panko breadcrumbs: Don’t substitute regular breadcrumbs here—the light, flaky texture is key to a crispy crust.
Parmesan cheese: Freshly grated gives a savory, nutty touch that crisps up in the oven.
Plain Greek yogurt: Thick and creamy, forming the base of the refreshing mint sauce.
Fresh mint leaves: Chopped finely, they bring the signature bright flavor to the yogurt sauce.
Lemon juice: Adds a zesty tang, balancing richness in the sauce.
Ground black pepper & optional cayenne: Just a little heat wakes up your taste buds without overpowering the dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how this Herb-Crusted Rack of Lamb with Mint Yogurt Sauce Recipe lends itself to little tweaks, depending on what you have on hand or your dietary needs. Feel free to spice it up or keep it simple—this recipe is forgiving and welcoming to experimentation too!

Spicy Twist: I once added a touch more cayenne pepper to both the crust and the sauce for a smoky heat that my spice-loving crew adored.
Herb Swap: If you don’t have basil, I’ve replaced it with fresh rosemary or oregano with great success—they each bring a unique dimension.
Dairy-Free Option: Swap the Greek yogurt for coconut yogurt to keep the sauce creamy and fresh without dairy.
Breadcrumb-Free Crust: For a low-carb version, I’ve skipped Panko and pushed the herb and Parmesan crust just a little thicker—it still has great flavor, just a softer texture.

How to Make Herb-Crusted Rack of Lamb with Mint Yogurt Sauce Recipe

Step 1: Prep Your Lamb and Herb Mixture

First things first – make sure your rack of lamb is nicely frenched and trimmed. Pat it dry with paper towels to help the mustard stick. Blend together fresh basil, parsley, thyme, garlic, and kosher salt in a food processor until finely chopped. This is going to be your herb crust’s flavor bomb, so take a moment to smell it—it’ll smell amazing!

Step 2: Coat With Mustard and Press On the Herb Crust

Brush the rack all over with Dijon mustard. This not only adds tang but also acts like glue for the crust. Mix melted butter with Panko breadcrumbs and Parmesan cheese, then stir in your chopped herbs. Press this herb-crumb mixture firmly over the mustard-coated lamb, making sure it covers completely and sticks well. This crust will bake up golden and crunchy – definitely a highlight!

Step 3: Roast to Perfection

Place the rack on a roasting tray, fat side up, and roast in a preheated oven at 425°F (220°C). I usually time it for about 20-25 minutes for medium-rare, but start checking around 18 minutes with a meat thermometer — you want 125-130°F internal temperature. Let it rest for 10 minutes before slicing; resting is key to juicy lamb!

Step 4: Whip Up the Fresh Mint Yogurt Sauce

While the lamb is roasting, mix plain Greek yogurt with chopped fresh mint, minced garlic, lemon juice, kosher salt, pepper, and a tiny pinch of cayenne if you like a hint of heat. Stir it well and refrigerate until serving—it’s the perfect cool partner to the warm, savory lamb.

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Pro Tips for Making Herb-Crusted Rack of Lamb with Mint Yogurt Sauce Recipe

Choose Quality Lamb: I’ve learned that starting with a good frenched rack ensures even cooking and a nicer presentation without extra work.
Don’t Skip Resting: Resting the lamb after roasting locks in the juices – rushing this step made my first attempts a bit dry.
Use a Meat Thermometer: It’s the best way to avoid over or under-cooking – I always check around 18 minutes for perfect medium-rare.
Panko Breadcrumbs Make the Difference: The crunch just isn’t the same with regular breadcrumbs – trust me, this upgrade is worth it.

How to Serve Herb-Crusted Rack of Lamb with Mint Yogurt Sauce Recipe

The dish shows six lamb chops placed in a row on a white plate with a thin gold rim. Each chop is coated with green herb crust on the outer edge and has a pinkish, tender center. Dollops of white sauce with green herb bits sit on top of each chop. Underneath and around the lamb chops, there is a layer of cooked baby carrots in orange, purple, and light yellow colors, along with scattered mint leaves for garnish. The plate rests on a surface with a white marbled texture and a woman's hand is partly visible holding the edge of the plate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle some extra chopped mint and a few lemon zest curls right on top of the sliced lamb for freshness and a little extra pop of color. A light drizzle of olive oil over the finished rack also adds a lovely sheen and richness.

Side Dishes

My go-to sides with this recipe are roasted baby potatoes tossed in rosemary and garlic, and a crisp green salad with a lemon vinaigrette. Sometimes, I throw in some steamed asparagus or sautéed green beans to keep things vibrant and seasonal.

Creative Ways to Present

For special occasions, I love arranging the rack as a crown on a platter with the ribs pointing outwards like petals, spooning the mint yogurt in the center. It’s a great way to wow guests visually before they even take a bite.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you might!), wrap the lamb tightly in foil or plastic wrap and store it in the fridge for up to 3 days. I’ve found slicing it before storing makes reheating easier and better distributed.

Freezing

I don’t usually freeze the whole rack, but sliced leftovers freeze well. Just flash freeze portions on a tray, then transfer to airtight bags. When you’re ready, thaw overnight in the fridge — this keeps the texture much nicer.

Reheating

To reheat, I like to gently warm slices in a 300°F oven covered loosely with foil to keep moisture in, about 10-15 minutes. Avoid microwaving if you can — the crust loses its crispness and lamb can dry out quickly.

FAQs

Can I prepare the herb crust in advance?

Absolutely! You can mix the herb crust and keep it covered in the fridge for up to a day before you plan to roast the lamb. Just bring it to room temperature before applying to the meat to help it adhere better.
What if I prefer my lamb more well-done?

No problem – simply increase the roasting time by a few minutes and use a meat thermometer to ensure it reaches your preferred internal temperature: 135°F for medium, 145°F for medium-well.
Can I use dried herbs instead of fresh?

While fresh herbs provide the best flavor and aroma, you can substitute dried herbs at about one-third the amount. Just mix them thoroughly into the crust and expect a slightly different but still tasty result.
Is the mint yogurt sauce necessary?

While the lamb is delicious on its own, the mint yogurt sauce adds a refreshing brightness and creaminess that perfectly balances the rich herb crust and meat. I highly recommend making it.
What sides pair best with this rack of lamb recipe?

Classic sides like roasted potatoes, sautéed greens, or a crisp salad complement the lamb’s flavor beautifully, but feel free to get creative with seasonal vegetables or grain salads to suit your taste.

Final Thoughts

Honestly, this Herb-Crusted Rack of Lamb with Mint Yogurt Sauce Recipe has quickly become my go-to for when I want to impress guests or celebrate something special at home. It’s elegant yet approachable, and every time I serve it, friends and family are blown away. I encourage you to give this a try—it’s such a rewarding dish that makes any meal feel like a festive occasion. Plus, once you get the hang of it, you might just find it becoming a beloved classic in your kitchen, too!