Name: Garlic Herb 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, fat cap removed, 1 rack); 2 tablespoons olive oil (or grapeseed oil); 4 tablespoons Dijon mustard; 1½ tablespoons kosher salt; 8 ounces Panko breadcrumbs (do not substitute regular breadcrumbs); ½ cup freshly grated Parmesan cheese; 2 tablespoons unsalted butter (melted, ¼ stick); ½ cup fresh basil leaves (packed); ¼ cup fresh Italian parsley (flat leaf); 1 tablespoon fresh thyme leaves; 4 cloves garlic (peeled); 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 looking to wow your guests or just treat yourself to something truly special, I absolutely love sharing this Garlic Herb Rack of Lamb with Mint Yogurt Sauce Recipe. It’s got everything — tender, juicy lamb crusted with aromatic herbs and garlic, paired with a fresh, tangy mint yogurt sauce that just sings. I promise, once you try this, it’ll become your go-to celebratory dish or weekend splurge. Let me walk you through this fan-freaking-tastic recipe that’s easier than you think but tastes like you slaved over it for hours.

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Why You’ll Love This Recipe

Perfect Balance of Flavors: The garlic and herbs paired with creamy mint yogurt create a harmony of bold and fresh tastes.
Impress with Minimal Fuss: Despite its fancy look, this recipe is straightforward and user-friendly, ideal if you’re new to cooking lamb.
Great for Special Occasions: I love serving this for holidays or dinner parties—it always steals the show.
Versatile and Adaptable: You can easily tweak herbs or the sauce to suit what you have on hand or your taste preferences.

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

Each ingredient in this recipe plays a key role in building layers of flavor—or texture, like those crunchy Panko breadcrumbs. I like to pick fresh, fragrant herbs from my garden or farmer’s market for the most vibrant taste. Here’s what’s essential for this Garlic Herb Rack of Lamb with Mint Yogurt Sauce Recipe.

Rack of lamb: Go for a frenched rack with the fat cap trimmed—it helps the seasoning stick and makes for a beautiful presentation.
Olive oil (or grapeseed oil): Gives a rich base flavor and aids in browning the lamb.
Dijon mustard: Adds a subtle tang and acts as a binder for the herb crust.
Fresh basil leaves: Sweet, aromatic, and perfect for layering herbal notes in the crust.
Fresh Italian parsley: Brightens the herb mix with a clean, earthy tone.
Fresh thyme leaves: Woody and fragrant, thyme pairs wonderfully with lamb.
Garlic cloves: Both in the crust and the sauce, garlic brings warm depth and spice.
Unsalted butter: Melted butter enriches the herb coating and helps it crisp beautifully.
Kosher salt: Essential for seasoning and bringing out all the flavors.
Panko breadcrumbs: They add a crunchy topping—don’t substitute with regular breadcrumbs as it won’t have the same crispy texture.
Freshly grated Parmesan cheese: Adds savory umami and binds the breadcrumb topping.
Plain Greek yogurt: The base of the mint sauce, creamy and tangy.
Fresh mint leaves: Diced into the yogurt, fresh mint adds that classic coolness that pairs beautifully with lamb.
Lemon juice: Brightens the mint yogurt sauce with a fresh, zesty punch.
Ground black pepper and cayenne pepper (optional): For a little heat and to balance flavors in the sauce.

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 adaptable this Garlic Herb Rack of Lamb with Mint Yogurt Sauce Recipe is. Sometimes I like to switch up the herbs depending on what I have handy, or get creative with the sauce to put my own spin on it. Don’t be afraid to make it your own!

Herb Swap: I’ve swapped basil for rosemary on occasion for a stronger, piney aroma that complements lamb beautifully.
Spicy Kick: Adding a pinch of smoked paprika to the breadcrumb herb crust gives it a smoky heat that my family can’t get enough of.
Dairy-Free Yogurt Sauce: I’ve successfully replaced Greek yogurt with coconut yogurt for a dairy-free version, which still pairs nicely with the mint and lemon.
Smaller Portions: If cooking for two, you can easily halve the recipe—just keep an eye on the cooking time since smaller racks cook faster.

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

Step 1: Prep Your Rack of Lamb

Start by patting your rack of lamb dry with paper towels. This step is crucial because a dry surface browns better and helps the herb crust stick. You’ll want to remove any silver skin if it’s still there, and trim excess fat (if your butcher hasn’t already). Then, get your oven preheated to 425°F (220°C). I like to let the lamb sit at room temperature for about 20 minutes before cooking to ensure even roasting.

Step 2: Make the Herb Garlic Crust

Next, blend your fresh basil, parsley, thyme, garlic cloves, and kosher salt in a food processor until finely chopped. Then add the melted butter and Dijon mustard to create a paste-like consistency. This herby, garlicky paste tosses with the Panko breadcrumbs and Parmesan cheese to form a crunchy, flavorful crust that locks in the lamb’s juices. I once forgot the butter and the crust was dry — so don’t skip it!

Step 3: Sear and Roast Your Lamb

Heat your oil in a cast iron skillet over medium-high heat. Sear the lamb fat side down first until nicely browned (about 3-4 minutes), then flip and sear the other side for 2 minutes. This initial searing caramelizes the outside, giving you ultimate flavor. Immediately transfer the lamb to a baking sheet. Spread that herby breadcrumb mixture on top, pressing lightly to adhere, then roast in the oven for about 15-18 minutes for medium-rare. Use a meat thermometer—135°F (57°C) is what I aim for to get the perfect rosy center.

Step 4: Make the Refreshing Mint Yogurt Sauce

While the lamb roasts, stir together plain Greek yogurt, chopped fresh mint, minced garlic, lemon juice, kosher salt, black pepper, and a pinch of cayenne if you like a little heat. This sauce is the ultimate cool contrast to the rich, savory lamb and herb crust. I recommend chilling it until serving time to let the flavors meld and stay crisp and refreshing.

Step 5: Rest and Serve

Once out of the oven, let your rack rest loosely tented with foil for 10 minutes before slicing into individual ribs. Resting locks in all the juices and keeps the lamb tender. Then, serve with a generous dollop of that mint yogurt sauce on the side—it’s a match made in heaven. I still remember the first time I served this to my family; they went crazy for it and have asked for it every holiday since.

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

Room Temperature Lamb: I always let the lamb rest outside the fridge for about 20 minutes before cooking so it roasts evenly.
Use a Meat Thermometer: This is a game-changer for perfect doneness—I never rely on timing alone anymore.
Press Herb Crust Firmly: When applying the breadcrumb mixture, press it on gently so it sticks well but doesn’t fall off during roasting.
Don’t Skip Resting Time: Let the lamb rest after roasting to keep it juicy and tender rather than drying out when sliced immediately.

How to Serve Garlic Herb 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 garnish this dish simply—fresh mint leaves and a sprinkle of chopped parsley over the lamb add a fresh pop of color and flavor. A wedge of lemon on the side helps anyone who wants an extra zesty kick. I’ve also used edible flowers before to wow guests during special dinners, and they always get oohs and aahs!

Side Dishes

My go-to sides are roasted baby potatoes tossed with rosemary and garlic or a light couscous salad with cucumbers and cherry tomatoes for brightness. Steamed green beans tossed with toasted almonds and lemon zest are another favorite. The balance of hearty lamb and fresh sides makes the meal feel special but well-rounded.

Creative Ways to Present

For special occasions, I’ve laid the sliced rack on a large wooden board surrounded by sprigs of fresh herbs, lemon wedges, and small bowls of mint yogurt sauce for a beautiful family-style presentation. For a modern touch, plating each rack individually with a quenelle of sauce and microgreens feels elegant and restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I tightly wrap the lamb in plastic wrap and store it in an airtight container in the fridge. It keeps well for up to 2 days but is best eaten sooner to maintain tenderness and flavor.

Freezing

I’ve frozen leftover cooked rack of lamb before by wrapping it tightly in foil and then sealing in a freezer bag. Just be aware that the texture of the herb crust softens after freezing, but the lamb itself stays delicious for up to 3 months.

Reheating

To reheat, I gently warm slices in a low oven (around 300°F or 150°C) wrapped in foil to prevent drying out. Avoid microwaving if possible, as it tends to toughen lamb. Serve with fresh mint yogurt sauce to refresh the flavors.

FAQs

Can I use regular breadcrumbs instead of Panko in this recipe?

Regular breadcrumbs won’t give you the same lovely crunchy texture as Panko does in the herb crust. Panko breadcrumbs are larger and flakier, which helps create that crispy golden crust essential for this recipe’s signature bite. If you can’t find Panko, it’s better to omit breadcrumbs than use regular ones.
How do I know when the rack of lamb is cooked perfectly?

The best way is to use a meat thermometer. For medium-rare, aim for an internal temperature of about 135°F (57°C). Remember to let the lamb rest after roasting, as it continues to cook a bit more while resting, reaching the perfect doneness without drying out.
Is it necessary to remove the fat cap from the lamb?

Removing most of the fat cap helps the herb crust adhere better and prevents the rack from becoming overly greasy. However, leaving a thin layer can add flavor and moisture, so it’s about personal preference. I prefer trimming most of it for a cleaner finish and to highlight the herb topping.
Can I prepare the mint yogurt sauce in advance?

Yes! The mint yogurt sauce actually tastes better after sitting for a bit, allowing flavors to meld. You can prepare it the day before and keep it refrigerated, just give it a good stir before serving.

Final Thoughts

This Garlic Herb Rack of Lamb with Mint Yogurt Sauce Recipe holds a special place in my kitchen because it strikes that perfect balance between elegant and achievable. Whether you’re feeding a crowd or just making yourself feel fancy on the weekend, I can’t recommend it enough. I hope you enjoy it as much as my family does—once you try it, I’m sure you’ll be making it all year round for every special occasion and beyond.