Roasted Rack of Lamb – 1

Roasted Rack of Lamb - 1




  • 1/4 cup      fresh bread crumbs
  • 1 tbsp        minced garlic
  • 1 tbsp        chopped fresh rosemary
  • 1/2 tsp       salt
  • 1/8 tsp       black pepper
  • 1 tbsp        olive oil
  • 3               rack of lamb, trimmed and frenched
  • 1/2 tsp      salt
  • 1/2 tsp      black pepper
  • 1 tbsp       olive oil
  • 1/s tbsp    Dijon mustard
  • Add all ingredients to list


Prep 20 m
Cook 20 m
Ready In 40 m

1. Preheat oven to 450 degrees F (230 degrees C).

2. In a large bowl, combine bread crumbs, garlic, rosemary, salt and pepper. Toss 2 tbsp olive oil to moisten mixture. Set aside.

3. Season the rack all over with salt and pepper. Heat 2 tbsp 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.

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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Roasting a Rack of Lamb