Roasted Rack of Lamb

A rack of lamb is topped with a herby crust before it's roasted. I have been using this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.


Recipes · Meat and Poultry · Lamb


Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 45 mins
Additional Time: 10 mins
Servings: 4

Ingredients

Ingredients List

  • ½ cup fresh bread crumbs

  • 2 tablespoons minced garlic

  • 2 tablespoons chopped fresh rosemary

  • 1 teaspoon salt

  • ¼ teaspoon black pepper

  • 2 tablespoons olive oil

  • 1 (7 bone) rack of lamb, trimmed and frenched

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 2 tablespoons olive oil

  • 1 tablespoon Dijon mustard


Directions

  1. Preheat the oven to 450 degrees F (230 degrees C). Move the oven rack to the center position.

  2. Combine bread crumbs, garlic, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; stir in 2 tablespoons olive oil to moisten the mixture. Set aside.

  3. Season rack of lamb all over with 1 teaspoon salt and 1 teaspoon pepper. Heat 2 tablespoons olive oil in a large heavy oven-proof skillet over high heat. Add lamb and sear on all sides, about 1 to 2 minutes: set lamb aside for a few minutes. Brush lamb with mustard and roll in bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

  4. Arrange the breaded rack of lamb bone-side down in the same skillet. Roast in preheated oven for 12 to 18 minutes for medium; an instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C), or continue to cook to desired doneness. Remove lamb from the skillet and allow to rest for 5 to 7 minutes, loosely covered with foil, before carving between the ribs.


Nutrition Facts (per serving)

Nutrition Facts
481 Calories
41g Fat
6g Carbs
22g Protein


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