Roasted Rack of Lamb

Roasted  Rack of Lamb


Prep: 20 mins 

Cook: 20 mins 

Total: 40 mins 

Servings: 4 



  • 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 


  • Step 1 
  • Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position. 
  • Step 2 
  • In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside. 
  • Step 3 
  • Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring. 
  • Step 4 
  • Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs. 






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