Gluten Free Herb Crusted Rack of Lamb is the perfect sunday roast, dinner party course, or special occasion meal. This stunning main course is gluten, dairy, top 8 and top 9 allergens free.
Jump to:
- Why We Like This Recipe
- Ingredients
- The Ingredient Low Down
- How to Make a Gluten Free Herb Crusted Rack of Lamb
- Low Food Waste Tips
- Like This Recipe? Sign up to our Newsletter so you never miss a recipe!
- Substitutions
- Variations /Adaptations
- Equipment
- Storage and Reheating Instructions
- Storage
- How to Send Gluten Free Herb Crusted Rack of Lamb as Leftovers for Lunch
- Top Tip
- FAQ
- Why We Choose Not to Sear Our Herb Crusted Rack of Lamb
- What To Serve With Herb Crusted Rack of Lamb
- Other Recipes You May Enjoy
- Have You Made Our Gluten Free Herb Crusted Rack of Lamb? Please Leave a Comment Below.
- Rate our Recipe.
- We Love To Hear From You!
- 📖 Recipe
- Food Safety
- Latest Posts
Why We Like This Recipe
Lamb is one of our favourite meats. It isn’t one typically thought of by most North American families. Since Rob is German and I am of British heritage lamb is one protein we have lots of experience with. It can be a strong flavour for those not used to it.
An herb crusted rack of lamb, or 2 to be exact, when tied into a crown of lamb and roasted is a guest wowing dish. It reminds me of something you’d see on the table of a grand house like in Downton Abbey. This is a special occasion meal for us and one we make to show off our cooking skills to our guests. This is a favourite main course of ours for Easter.
If you are not a fan of lamb the same dish can be made with pork that has been french trimmed.
Ingredients
- Racks of Lamb
- Shallot
- Garlic Cloves
- Fresh Mint
- White Wine Vinegar
- Olive Oil
- Water
- Salt and Pepper
- Fresh Sage
- Gluten Free Bread Crumbs
- Parsley
See recipe card for quantities.
The Ingredient Low Down
Racks of Lamb
To get a really good looking crown of lamb you will need 2 racks so it sits properly. You can usually get New Zealand or Welsh lamb frozen at the grocer. We buy our lamb directly from a farmer who raises them every spring and by fall we have a freezer full. It is a whole lamb that we purchase, so this dish is one we can only make once a year with our yearly lamb.
We love the peace of mind buying from a farmer. Knowing how they are raised, treated, and what the lambs eat is important to us. The butchering is done by a professional and federally inspected. We get to choose how we want our racks cut and I prefer the French cut as it is less work here for us for a dish like this. No trimming has to be done by Rob this way.
Shallot and Garlic Cloves
Shallots are a really mild flavour. They complement this dish without overwhelming the flavour with loads of onion flavour. If replacing the shallots, use the white part of a leek instead. The garlic should be fresh rather than dried and less than most of our recipes to keep a delicate flavour for the lamb.
White Wine Vinegar and Olive Oil
White wine vinegar is usually wine that has become vinegar. If you would prefer you could use spirit vinegar or apple cider vinegar. Really it is in the marinade to help tenderise the meat as acids will help break down the meat. Lemon juice could also be used in place of vinegar.
Olive oil is our favourite for marinades but if you prefer a neutral oil like canola, avocado, or coconut oil you could use it instead.
Fresh Mint, Fresh Sage, dried Parsley, Salt, and Pepper
We love fresh herbs in this dish. The only place we do not use it is in the bread crumb mixture. This is because fresh herbs will add moisture and make the bread crumbs tough to stay sticking to the meat. Dried parsley works best in this part. If switching fresh for dried, remember that in our recipes we use 3 times as many fresh herbs as we would dried herbs.
Always check all dried herbs and spices, including salt and pepper for cross contact with allergens. If they do not list it on the packages, double check with the manufacturer to be safe.
Gluten Free Bread Crumbs
There are two ways to get these. One, buy them already crumbed. Our favourite brand is PlummGood rice based bread crumbs. You can also blitz Gluten Free Panko Crumbs to make them really fine.
The second way is to save the ends (heels) of whichever bread you use, like Little Northern Bakehouse. Leave the bread out to dry after thawing if freezing for long periods between keeping enough.You can either put them in a food processor to turn them into crumbs or put them in a large ziploc freezer bag.
Squeeze out the extra air and seal the bag. Lay a thick cutting board on the counter then a towel and on top the ziploc then fold the town over the bag and bash it with the flat side of a meat tenderising hammer. Don’t do this on wood, granite, marble, or stone counters and really do not hammer dried bread on the stove. Use a safe surface that won’t be damaged as a base.
Check all brands for sesame as our packages are ones from before the packaging changes. Always verify with the manufacturer for cross contact in the packaging plants.
How to Make a Gluten Free Herb Crusted Rack of Lamb
Step 1
French Trim the 2 racks of lamb, if needed. The bones will be on the outside of the crown and the meaty side will be the outside of the crown.
Slice one cut from the bottom to about ⅓ of the up the rack. The cut should be about ¼ of an inch deep lengthwise through the thick part of the meat below the bones on the bone side which will be the outside of the crown. The cut should not go all the way through the meat but should be deep enough to use it as a trough for the butcher’s twine to tie the crown of lamb later.
On the outside of the lamb cut vertical slices in the meat between the bones. The cuts should not go deeper than ¼ of an inch. They are slits in the meat and not all the way through. They will help the lamb curl into the crown shape.Set the lamb aside.
To French cut a rack of lamb check out this article by Simply Recipes.To see a video on how to properly slice a rack of lamb for making a crown of lamb and how to tie it check out this excellent one by The Dear Martini Kitchen. We season our lamb after rather than before.
Step 2
In a large glass bowl combine all the marinade ingredients. Mix the marinade well.
Place the Lamb racks in the marinade and move them around until the meat is mostly covered. The bones can stick out. Add a little bit more water, if needed to just cover the meat.
Step 3
Let the lamb marinade for 30 mins to 1 hour in the fridge.
Step 4
While the lamb marinades make the rub. Place all the rub ingredients in a small bullet blender and blend until pureed. If you do not have a mini blender put the ingredients in a small glass bowl and use an immersion blender to puree.
Step 5
When pureed cover the rub in the container it was pureed in with a lid or plastic wrap and store it in the fridge.
Step 6
Mix the gluten free bread crumbs, parsley, and salt and pepper together well in a medium bowl. Set aside.
Step 7
Cut two large pieces of butchers twine about 2-2.5 feet long each. Set aside
Step 8
When the marinating time has passed, remove the bowl with the lamb and the rub bowl from the fridge. Preheat the oven to 375 F.
Step 9
Line a large enough cookie sheet with aluminium foil and rub a bit of olive oil on the foil. Wrap a large empty tin can with foil or place a full one in a ziploc baggie and seal it to not get it dirty. We find we can wrap it easily without the can as well, it just takes a bit of practice.
Step 10
Place the can on the cookie sheet. Take one rack of ribs out of the marinade and let the excess drip back into the bowl before placing on the cookie sheet. Place the rack of ribs around the half can with the rib side out.
Step 11
Repeat with the second rack of ribs. Holding the first in place with one hand or getting a helper to hold the meat upright.
Step 12
Pick up the precut butcher’s twine and feed it through the long cut along the base of bones and tie the ends pulling the meat together around the can to form a circle or crown.
Step 13
Take the second piece of twine and tie it tightly half way up the bones pulling the lamb into a circle and tight enough to have the lamb stand after the can is removed.
Step 14
Remove the can from the middle of the lamb crown.
Step 15
Take the rub and slather the meat with it. Make sure to do both inside and out of the crown.
Step 16
Using your hands grab a handful of bread crumb mix and press it into the rub on the meat. Pat the breaded mix to the meat to make sure it stays. Do both the inside and outside of the crown.
Step 17
Cover the tops of the bones with a bit of aluminium foil. Leave the middle open to allow air exchange.
Step 18
Bake for 25-35 minutes at 375 F. Check often to make sure the crust isn’t browning too quickly. If the Herb Crust is starting to brown too quickly, cover the outside loosely with foil and continue cooking.
The internal temperatures for a rack of lamb are as follows:
Rare 120 F
Medium Rare 125 F
Medium 130 F
Well 145 F
Make sure to take the temperature of the thickest part of the meat and the thickest part of the meat next to the bones.
Step 19
Pull out the cookie sheet with the lamb from the oven and cover loosely with foil for 15 mins to let it rest.
Step 20
Move the crown to a plate with a bed of herbs for serving. Remove the butcher’s twine by cutting with kitchen scissors before serving.
Step 21
Cut the lamb between the bones to form lamb lollipops. Carve at the table for the best effect.
Hint: Cover the tops of the bones with aluminium foil to prevent them from burning. IF the outside starts to brown too quickly it can also be covered with foil.
Low Food Waste Tips
1- When trimming the rib rack to a French cut, save the meat and fat and add to make broth. Cube the extra meat, freeze it and add it to Lamb Tikka Masala.
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Substitutions
- Pork - instead of Lamb you can make this with pork. The racks won’t curve into a crown easily and will need to be cooked longer. The internal temperature should be 165 F for pork.
- Dried Herbs - If switching out the fresh herbs for dried ones reduce the amount of the herbs used to ⅓ of what the recipe calls for.
Variations /Adaptations
- Spicy - add chilli pepper flakes and spicy paprika to the rub.
- Mint - Add mint to both the rub and the breaded mix, if desired. Use dried mint when adding to the bread crumb mix.
- Lamb Lollipops - Instead of a crown of lamb you can cut the lamb into the lollipops before cooking and pan fry them in a wee bit of oil. Just sear and get colour on them. Slather the rub on the lamb then press on the bread crumb mix. Put the lollipops in a flat layer in a glass casserole dish and bake at 400 for 8- 10 minutes or until the internal temperature is 130 F for medium and 145 F for well done. The lamb should still be somewhat pink inside when medium.
Equipment
The usual roast equipment is needed such as a lined cookie sheet, cutting board and knife, measuring cups, and a bowl to make an herb crusted rack of lamb
What is unusual is the need for butcher’s twine to hold the crown shape while the lamb cooks. It can usually be bought from a grocer in the equipment aisle or meat counter. Butcher's twine is also available on amazon or in a butcher or especially kitchen shop. Using the proper twine is very important. It must be butcher’s twine which is food safe. Craft, gardening, or regular twine may be coated with unsafe materials for using with food.
Storage and Reheating Instructions
Storage
Some of the herb crust may fall off with the moisture of storing the lamb. Press it back on as best as is possible before cooking.
-Fridge
In the fridge, wrap the uncut lamb crown in plastic wrap. If cut, the lollipops could be stored in a sealing container with a piece of paper towel to soak up the moisture and prevent the crust from falling off.
-Freezer
Due to the crust this dish doesn't freeze well. We do not recommend storing the herb crusted rack of lamb in a freezer.
Reheating
Lamb is usually served slightly pink inside. When reheated the pink colour will be lost and the meat may dry out slightly.
-Oven
You can reheat this dish by cutting the lamb into the lollipops and baking for 8-12 minutes at 425F. The lamb should be laid in a glass casserole dish in a single layer to cook evenly.
-Stove Top
Heat a lightly oiled pan over medium heat. Cut the lamb into lamb lollipops. Pan fry the leftovers in the pan until heated through, turning halfway.
How to Send Gluten Free Herb Crusted Rack of Lamb as Leftovers for Lunch
There isn’t usually much left for use to send for lunch. When we do send it the bones are trimmed off the lamb and we fry the chop up in a hot pan with a smidge of oil. When warmed through the lamb is cut in bite sized pieces, for the kids. We then put it in a prewarmed thermos with the reheated side dishes on the bottom, if those are being sent as well. Screw the lid on tight and send it with a fork in the lunch.
Top Tip
To cut your own rack of lamb into the French tip style you can follow this article from Simply Recipes on how to properly trim the meat back. If you prefer a quicker and easier method, when you are buying your lamb ask your butcher to French cut the racks.
Most butchers will do this for a small fee when you are buying the meat from them. It saves a ton of time to get them to do it as it can be fussy work and take a while the first couple of times you french trim the lamb. Ask to keep the trimmed off bits. The fat and meat can be be added to other dishes or used to make Lamb broth.
FAQ
First you have to remove the butcher’s twine holding the rack of lamb in a crown and discard the twine. Then slice the lamb in between the bones to form what are commonly referred to as lamb lollipops. Serve the lamb lollipops to guests sliced in this manner. Guests should use a knife and fork to cut the meat from the bone and into pieces. It is usually seen as poor manners to grab the lollipop by the bone and gnaw away on it.
To sear or not sear can be quite controversial. We chose not to sear a rack of lamb as it can be a faff to sear the meat, coat it in a thick liquid that will help the bread crumbs stick and then the breading mix.
To say a meat or dish is herb crusted means it has a fine bread crumb and herb mix pressed onto a poultice like mustard or our like our sage coating. The crust cooks up in the oven and forms a beautiful breaded exterior on the meat that adds texture and flavour to the meal.
Why We Choose Not to Sear Our Herb Crusted Rack of Lamb
We find that trying to do this on a cut of meat where the outside is warm can lead to the crust sliding off the meat. If we just marinade our lamb and then cook it without a crust we do sear our lamb first. We find the salve on the main course and the crust keeps the meat nice and juicy.
The theory behind searing is to quickly cook the exterior of the meat to lock in juices, however the meat shouldn’t dry out when cooked to the proper temperature. There are other ways to sear meat such as in the oven and reverse searing. The first is when the meat is put into a really hot oven and the temperature is reduced to actually cook the dish. Reverse searing is the opposite. The meat is cooked and then in the last few minutes the heat is turned up considerably to get that sear on the outside of the lamb.
What To Serve With Herb Crusted Rack of Lamb
A rack of lamb tied in a crown shape is usually quite a posh dish to serve. It is often reserved for special occasions, dinner parties or roast dinners. This is one you serve while still tied and carve it at the table to show off how gorgeous it really is. We usually put ours on a bed of fresh herbs from our year round window sill garden.
We like to pair starchy side dishes such as mashed potatoes, smashed potatoes or a pasta side like our dairy free carbonara style pasta. A vegetable side like thyme carrots or peach balsamic asparagus are a perfect accompaniment for a rack of lamb. A nice side salad to top it all off and of course, don’t forget the staple mint sauce!
Other Recipes You May Enjoy
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Have You Made Our Gluten Free Herb Crusted Rack of Lamb? Please Leave a Comment Below.
Rate our Recipe.
We Love To Hear From You!
📖 Recipe
Equipment
- Cookie Sheet
- Aluminium Foil
- Bowls of various sizes
- Butcher’s Twine
- Knife and Cutting Board
- Mini blender or immersion blender
Ingredients
Meat
- 2 rack of lambs french trimmed
Marinade
- 1 Shallot minced
- 2 Garlic Cloves minced
- ¼ C Fresh Mint roughly chopped
- ¼ C White Wine Vinegar
- 3 Tbsps Olive Oil
- 1 ½ C Water
Rub
- 3 Tbsps Fresh Sage chopped finely
- 2 Shallots minced
- 3 Tbsps Olive Oil
- 1 Garlic Clove minced
- 2-3 Tbsps Water
- ¼-⅛ teaspoon Salt and Pepper each
Crust
- 1 C Gluten Free Bread Crumbs rice based
- 3 Tbsps Parsley dried
- ¼ teaspoon Salt
- ⅛ teaspoon Pepper
Instructions
- French Trim the 2 racks of lamb, if needed. The bones will be on the outside of the crown and the meaty side will be the outside of the crown.Slice one cut from the bottom to about ⅓ of the up the rack. The cut should be about ¼ of an inch deep lengthwise through the thick part of the meat below the bones on the bone side which will be the outside of the crown. The cut should not go all the way through the meat but should be deep enough to use it as a trough for the butcher’s twine to tie the crown of lamb later.On the outside of the lamb cut vertical slices in the meat between the bones. The cuts should not go deeper than ¼ of an inch. They are slits in the meat and not all the way through. They will help the lamb curl into the crown shape.Set the lamb aside. (See Notes)
- In a large glass bowl combine all the marinade ingredients. Mix the marinade well.
- Place the Lamb racks in the marinade and move them around until they are covered. Add a little bit more water, if needed to just cover the meat. The bones don’t need covering.
- Let the lamb marinade for 30 mins to 1 hour in the fridge.
- While the lamb marinades make the rub. Place all the rub ingredients in a small bullet blender and blend until pureed. If you do not have a mini blender put the ingredients in a small glass bowl and use an immersion blender to puree.
- When pureed, cover the rub in the container it was pureed in with a lid or plastic wrap and store it in the fridge.
- Mix the gluten free bread crumbs, parsley, and salt and pepper together well in a medium bowl. Set aside.
- Cut two large pieces of butchers twine about 2-2.5 feet long each. Set aside
- When the marinating time has passed, remove the bowl with the lamb and the rub bowl from the fridge. Preheat the oven to 375 F.
- Line a large enough cookie sheet with aluminium foil and rub a bit of olive oil on the foil. Wrap a large empty tin can with foil or place a full one in a ziploc baggie and seal it to not get it dirty. We find we can wrap it easily without the can as well, it just takes a bit of practice.
- Place the can on the cookie sheet. Take one rack of ribs out of the marinade and let the excess drip back into the bowl before placing on the cookie sheet. Place the rack of ribs around the half can with the rib side out.
- Repeat with the second rack of ribs. Holding the first in place with one hand or getting a helper to hold the meat upright.
- Pick up the precut butcher’s twine and feed it through the long cut along the base of bones and tie the ends pulling the meat together around the can to form a circle or crown.
- Take the second piece of twine and tie it tightly half way up the bones pulling the lamb into a circle and tight enough to have the lamb stand after the can is removed.
- Remove the can from the middle of the lamb crown.
- Take the rub and slather the meat with it. Make sure to do both inside and out of the crown.
- Using your hands grab a handful of bread crumb mix and press it into the rub on the meat. Pat the breaded mix to the meat to make sure it stays. Do both the inside and outside of the crown.
- Cover the tops of the bones with a bit of aluminium foil. Leave the middle open to allow air exchange.
- Bake for 25-35 minutes at 375 F. Check often to make sure the crust isn’t browning too quickly. (See Notes)
- Pull out the cookie sheet with the lamb from the oven and cover loosely with foil for 15 mins to let it rest.
- Move the crown to a plate with a bed of herbs for serving. Remove the butcher’s twine by cutting with kitchen scissors before serving.
- Cut the lamb between the bones to form lamb lollipops. Carve at the table for the best effect.
Notes
To see a video on how to properly slice a rack of lamb for making a crown of lamb and how to tie it check out this excellent one by The Dear Martini Kitchen. We season our lamb after rather than before. If the Herb Crust is starting to brown too quickly, cover the outside loosely with foil and continue cooking. The internal temperatures for a rack of lamb are as follows:
Rare 120 F
Medium Rare 125 F
Medium 130 F
Well 145 F
Make sure to take the temperature of the thickest part of the meat and the thickest part of the meat next to the bones.
Nutrition
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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