Herb Crusted American Lamb with Crispy Artichokes and Potatoes

Prep Time

30 min

Cook Time

40 min

Total Time

70 min



stirped plate with rosemary sprigs, roasted artichokes, and lamb rib chops


Artichokes and Potatoes

  • 1 pound baby artichokes
  • 1 lemon, halved
  • 4 quarts water
  • 1 cup white wine
  • 3/4 cup salt
  • 4 sprigs thyme
  • 2 bay leaves
  • 2 cloves garlic, crushed
  • 1 lemon, peeled into 4 strips
  • 4 Yukon gold potatoes, halved
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly cracked black pepper, to taste
  • Fresh chopped chives 

Garlic Aioli

  • 1 cup mayonnaise
  • 2 tablespoons garlic, finely minced
  • 1 lemon, juiced
  • Salt and pepper, to taste 

Herb Crusted Lamb

  • 1 tablespoon olive oil
  • 2 pounds American Lamb rack
  • 2 tablespoons Dijon-style mustard
  • 1 tablespoon honey
  • 3 tablespoons butter, room temperature
  • 2 tablespoons Panko bread crumbs
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon garlic, minced


For the Artichokes and Potatoes: Prepare a bowl with enough water to cover the artichokes. Squeeze juice of lemon halves into the water; set aside. Remove tough outer leaves of artichokes until yellowish leaves are reached. With a paring knife, cut off the end of the stem; trim stem and base until you reach the light green leaves. Cut off about 3/4 inch from the top; cut in half lengthwise. Scoop out the choke (the fuzzy part) if present. After trimming and cutting each artichoke, place into prepared lemon water. 

In a large pot over medium-heat, add the water, salt, wine, bay leaves, thyme, garlic and lemon strips. Add artichokes; bring to a boil, cooking for 10 to 15 minutes until tender. Remove with a slotted spoon; drain on a rack lined with paper towels. Place potatoes into same cooking liquid; cook for 15 to 20 minutes until tender but not falling apart. Remove; cool. 

Gently smash potatoes with the palm of your hand. Toss potatoes and artichokes with oil; season with salt and pepper. Spread potatoes and artichokes out evenly on a sheet pan. Bake at 425°F until crispy, 20 to 25 minutes. Let cool slightly; sprinkle with chopped chives and kosher salt. 

For the Garlic Aioli: In a bowl combine mayonnaise, garlic, lemon juice, salt and pepper; set aside. 

For the Herb Crusted Lamb: In a heavy-bottomed skillet over medium-high heat, add 1 tablespoon oil; sear lamb rack, fat side down, until golden brown, about 6 to 8 minutes. Remove from heat. In a bowl, combine mustard and honey; mix. Brush the mixture on top of the lamb. In same bowl combine butter, bread crumbs, rosemary, thyme and garlic; mix thoroughly until a paste is formed. Spread evenly on top of lamb, pressing gently to ensure adhesion. Place lamb in oven; cook at 425°F for 25 to 35 minutes until an internal temperature of 128°F to 130°F is reached. 

To serve, place a dollop of Garlic Aioli on a plate, top with Artichokes and Potatoes and finish with Herb Crusted Lamb. Garnish with additional Garlic Aioli.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

herb crusted lamb rack in a cast iron pan
herb crusted lamb chops cut on a cutting board
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.

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One comment on “Herb Crusted American Lamb with Crispy Artichokes and Potatoes”

  1. I made the herb crusted lamb portion of this meal on already separated chops in a baking dish. I had ran out of rosemary and just used thyme - turned out amazing! I paired it with a hasselback-style potato and steamed broccoli. My husband complimented the meal as well!