A Recipe for Roasted Rack of Lamb

Name: Traditional Roasted Rack of Lamb
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 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

Prep: 10 mins

Cook: 40 mins

Total: 50 mins

Servings: 4 servings

79 ratings

Add a comment

Nutrition Facts (per serving)
557	Calories
29g	Fat
31g	Carbs
40g	Protein

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

Gather the ingredients.

The Spruce
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.

The Spruce
In a large sauté pan, heat some oil over high heat until it is almost smoking.
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.

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

The Spruce
Brush the lamb with the mustard on the fat-side and on the ends (but not on the lean side).

The Spruce
Dredge the lamb in the breadcrumbs, pressing them onto the mustard-coated meat so that they stick.
Set the lamb fat-side up on the roasting rack-topped sheet pan.

The Spruce
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.

The Spruce
Slice into two-rib sections and serve each person two pieces. Enjoy!