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Close-up of a succulent rack of lamb, sliced and herb-crusted, resting on a wooden board. Garnished with fragrant rosemary sprigs for an irresistible finish.

Rack of Lamb

Rack of lamb is one of those dishes that feels impressive but doesn’t ask too much of you. With a handful of fresh ingredients and simple steps, it turns out beautifully every time—whether you make it for Easter, cook it for guests, or just want a nicer family dinner. You can prep it ahead, stash leftovers in the fridge, or freeze slices for later. It’s versatile, unfussy, and makes any meal feel a bit more special.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 652kcal
Author: Mandy Applegate

Ingredients

  • ½ cup fresh breadcrumbs
  • 2 tablespoons garlic minced
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons olive oil
  • 1 (7 bone) rack of lamb trimmed and frenched
  • 2 teaspoons salt
  • 1 ¼ teaspoons black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
US Customary - Metric

Instructions

  • Preheat the oven to 450°F (230°C) and position the oven rack in the center.
  • In a bowl, mix the breadcrumbs, minced garlic, chopped rosemary, 1 teaspoon salt, and ¼ teaspoon pepper. Stir in 2 tablespoons of olive oil to moisten the mixture. Set aside.
    ½ cup fresh breadcrumbs, 2 tablespoons garlic, 2 tablespoons chopped fresh rosemary, 2 tablespoons olive oil
  • Season the rack of lamb with 1 teaspoon salt and 1 teaspoon pepper.
    1 (7 bone) rack of lamb, 2 teaspoons salt, 1 ¼ teaspoons black pepper
  • Heat 2 tablespoons of olive oil in a large oven-safe skillet over high heat. Sear the lamb on all sides for 1-2 minutes. Remove from the skillet and let it rest briefly.
    2 tablespoons olive oil
  • Brush the top of the lamb with Dijon mustard and coat evenly with the breadcrumb mixture. Cover the exposed bones with foil to prevent burning.
    1 tablespoon Dijon mustard
  • Place the lamb bone-side down on a baking tray and roast for 12-18 minutes for medium doneness (internal temperature of 130°F (50°C). If the breadcrumbs brown too quickly, cover with foil until the last 5 minutes.
  • Remove from the oven and let the lamb rest for 5-7 minutes, loosely covered with foil. Carve between the ribs and serve.

Notes

  • Use fresh breadcrumbs: They add more texture and flavor than store-bought dry breadcrumbs, and they crisp up better when roasted.
  • Trim the rack: Ask your butcher to do this, or do it yourself—removing excess fat and exposing the bones makes for a cleaner look and even cooking.
  • Don’t skip the sear: Browning the meat on all sides before roasting helps lock in flavor and gives you a great crust under the breadcrumb topping.
  • Let it cool slightly before adding mustard: If the lamb is too hot, the mustard might slide off. Give it a minute or two to cool down before brushing it on.
  • Use a thermometer: It’s the best way to make sure the lamb is cooked exactly how you like it. Aim for 130°F for medium.
  • Foil the bones: This small step keeps the exposed bones from burning or turning too dark in the high oven heat.
  • Let it rest after roasting: Resting keeps all the juices inside, so you don’t lose flavor when slicing.
  • Carve carefully between ribs: Use a sharp knife to slice cleanly between the bones—it makes serving much easier and more appealing.

Nutrition

Calories: 652kcal | Carbohydrates: 12g | Protein: 20g | Fat: 58g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Cholesterol: 94mg | Sodium: 792mg | Potassium: 300mg | Fiber: 1g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 3mg
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