Traditional Roasted Rack of Lamb

Herb and breadcrumb crusted roasted rack of lamb

The Spruce

  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 4 servings (4 portions)
Nutritional Guidelines (per serving)
557 Calories
29g Fat
31g Carbs
40g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings (4 portions)
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 tends to be one of those go-to dishes among people who cook for a living, especially around the holidays. It's easy to make, fast to cook, and very impressive for the guests. All these facts can work in your favor, too.

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

This rack of lamb recipe features the classic combination of Dijon mustard along with an herb and breadcrumb crust. But for a minimalist take, you could just sear it, brush it with olive oil, coat it in herbs (fresh rosemary, if you had to pick just one) and roast it. Rack of lamb is pretty foolproof as long as you don't overcook it.


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

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
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  3. In a large sauté pan, heat some high-heat oil like safflower or sunflower oil 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. Then turn it 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. Now set the rack aside, drain the fat from the pan, add fresh oil and get it hot, and repeat for the second rack.

  6. Preheat your oven to 425 F.

  7. Combine the breadcrumbs, herbs, Kosher salt, and black pepper to taste, along with a drizzle of olive oil in a food processor and pulse until just blended, and 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 bone-side.

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

  10. Set the lamb fat-side up on a sheet pan with a roasting rack and transfer to the oven.

    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. Then slice into two-rib sections and serve each person two pieces.

    Finished rack of lamb
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  12. Serve and 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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