My Brother Jackson Flew In and Taught Me a Lamb Recipe So Good, it almost Ruined Steak for Me

Every time Jackson comes in town we try to cook together, and every time he blows me away with his recipes! I couldn’t be more proud of him and his wife Emerson, and I’m grateful for him taking the time to share this recipe he learned from his wife’s family!

This herb-crusted rack of lamb is one he swears by. It’s seared in garlic, rosemary, and butter then coated in a parmesan basil crust that turns golden and crispy in the oven. The flavor is next level.

This is the kind of recipe that made me fall in love with cooking…simple ingredients, easy to learn technique, and that special feeling you get when you share it with someone you love.
It’s now a new tradition in our home, and I hope it becomes one in yours too.

I also learned how to cut the rack of lamb after finishing the video lol

What’s your favorite meal to cook with family? Drop it in the comments! I’d love to try it next!

INGREDIENTS

For the Basil-Parmesan Crust:
• 3/4 cups panko breadcrumbs
• 1/2 cup grated Parmesan
• 1 cup fresh basil leaves
• 2-3 sprigs fresh thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil (or until moist, sandy breadcrumb texture)

For the Lamb:
• 1 rack of lamb (Frenched if possible)
• Salt & pepper
• ground red (cayenne) pepper
• 4–5 cloves garlic, smashed
• 2–3 sprigs fresh rosemary
• 3-4 sprigs fresh thyme
• 2 tbsp butter
• Dijon mustard (Grey Poupon preferred)

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INSTRUCTIONS

1. Preheat
• Oven to 375°F
• Heat pan on high

2. Make the Crust
• In a food processor, blend panko, parmesan, basil, thyme, salt, pepper, and olive oil
• Pulse until moist, green breadcrumb texture

3. Sear the Lamb
• Season lamb with salt and pepper and ground red pepper
• Sear fat side down (2 minutes), then rotate and sear all sides (1 minute each)

4. Add the Aromatics
• Add garlic, rosemary, and butter to the pan
• Baste for 2–4 minutes with spooned butter

5. First Roast
• Place lamb on a rack or oven-safe pan
• Roast at 375°F for 4 minutes
• Rest 3–5 minutes

6. Dijon + Crust
• Brush Dijon mustard all over the lamb
• Roll in basil-parmesan panko mixture until fully coated

7. Second Roast
• Return to oven for 5 minutes at 375°F
• Let rest 1–2 minutes

8. Final Blast
• Raise temp to 400°F
• Roast 3–4 minutes more for a golden crust
• Internal temp: 125–130°F for medium rare

9. Rest & Slice
• Rest for 10 minutes
• Slice between bones and serve

Thanks for watching, and for cooking with us!
If you love food that brings people together, hit that Subscribe button and stick around for more simple, bold, family-style meals every week.

#RackOfLamb #LambRecipe #FamilyCooking #TheBatesKitchen #EasyGourmet #CrustedLamb #HolidayMeals #CookingWithFamily #BrothersInTheKitchen

Chapters
0:00 Who is the best cook in the Bates family
1:02 Preparing the Rack of Lamb
2:05 Pre-seasoning the Lamb Chops
3:44 Preparing the Herb Crust Ingredients
5:27 Why Jackson Started Cooking
07:45 Making the Panko Herb Crust
09:16 Searing the Lamb
12:50 Basting with Butter and Herbs
14:10 Baking and Coating with Dijon
15:52 Coating in the Herb Rub
17:02 Resting
17:25 Taste Test and Final Thoughts