Roasted Rack of Lamb – 2

Roasted Rack of Lamb - 2 




  • 23 g 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
  1. 1 ( 3 bone) rack of lamb, trimmed and frenched
  2. 1/2 tsp salt
  3. 1/2 tsp black pepper
  4. 1 tbsp olive oil
  5. 1/2 tbsp Dijon mustard (9 g)
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Prep 20 m
Cook 20 m
Ready In 40 m

  • Preheat oven to 450 degrees F (230 degrees C).
  • Move oven rack to the center position.
  • In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tbsp olive oil to moisten mixture. Set aside.
  • 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.
  • 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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