Traditional Roasted Rack of Lamb

Herb and breadcrumb crusted roasted rack of lamb

The Spruce

Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 4 servings
Nutrition Facts (per serving)
557 Calories
29g Fat
31g Carbs
40g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 557
% Daily Value*
Total Fat 29g 37%
Saturated Fat 12g 60%
Cholesterol 129mg 43%
Sodium 651mg 28%
Total Carbohydrate 31g 11%
Dietary Fiber 3g 12%
Protein 40g
Calcium 144mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Roasted rack of lamb is a go-to dish for special occasions or holiday feasts. It's easy to make, fast to cook, and a very impressive centerpiece.

Rack of lamb comes from the lamb rib primal with eight ribs attached. It's incredibly tender and can be cooked whole or sliced into individual lamb rib chops first. For this recipe, we sear the whole rack and then roast it in the oven for a beautiful presentation.

This rack of lamb recipe features the classic combination of Dijon mustard and an herb and breadcrumb crust. If you'd like to keep it minimal, you could just brush it with oil, sear it, coat it in herbs (fresh rosemary is especially good), and roast. However you prepare it, the key is to not overcook the tender hunk of meat.


  • 2 racks of lamb (have your butcher "French" the rib bones and trim excess fat)
  • Kosher salt (to taste) 
  • Freshly ground black pepper (to taste)
  • Sunflower oil (or safflower oil)
  • 1 1/2 cups breadcrumbs
  • 1 tablespoon parsley (fresh, chopped)
  • 1 tablespoon thyme (fresh leaves, chopped)
  • 1 tablespoon rosemary (fresh, chopped)
  • Olive oil
  • 1/4 cup Dijon mustard

Steps to Make It

  1. Gather the ingredients.

    Rack of lamb ingredients
    The Spruce
  2. Take the lamb out of the fridge and season it generously with Kosher salt and freshly ground black pepper. Let the lamb sit out at room temperature for 30 minutes before you begin.

    Season lamb with salt and pepper
    The Spruce
  3. In a large sauté pan, heat some oil over high heat until it is almost smoking.

  4. Place one rack fat-side down in the oil and sear for 2 minutes until it is nicely golden-brown. Flip over and brown the other side for another minute. Sear the ends as well, for about a minute each, so that the entire outside has a beautiful brown crust.

    Brown both sides of rack of lamb
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  5. Set the rack aside. Drain the fat from the pan and add fresh oil to the pan. Heat over high heat and repeat with the second rack of lamb.

  6. Preheat the oven to 425 F. Line a rimmed sheet pan with aluminum foil and top with a roasting rack.

  7. Combine the breadcrumbs, herbs, salt, and black pepper to taste in a food processor. Add a drizzle of olive oil and pulse just until blended. Transfer the seasoned crumbs to a sheet pan.

    Combine the breadcrumbs, herbs, Kosher salt, black pepper, and olive oil in a food processor
     The Spruce
  8. Brush the lamb with the mustard on the fat-side and on the ends (but not on the lean side).

    Brush rack of lamb with mustard
    The Spruce
  9. Dredge the lamb in the breadcrumbs, pressing them onto the mustard-coated meat so that they stick.

  10. Set the lamb fat-side up on the roasting rack-topped sheet pan.

    Add rack of lambs to rack in oven
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  11. Roast for 30 minutes or until the ends of the lamb feel firm and spring back when you squeeze them. Remove the lamb from the oven and let it rest for 15 minutes, tented with foil.

    Finished rack of lamb
    The Spruce
  12. Slice into two-rib sections and serve each person two pieces. Enjoy!


  • Because the rack is curved, you'll have to tip it back and forth when you sear it so that as much of the surface area is browned as possible.

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