Jackie Kennedy Onasis Roast Rack of Lamb
Elevate your culinary repertoire with the timeless elegance of Jackie Kennedy Onassis Roast Rack of Lamb. This sophisticated dish combines tender, French-trimmed lamb racks coated in a fragrant blend of Dijon mustard, fresh rosemary, and thyme, creating a flavorful herb crust. A layer of golden breadcrumbs adds the perfect crunch, while a brief sear in olive oil deepens the lamb’s natural richness. Roasted to perfection and served juicy and tender, this recipe achieves decadent results with minimal effort—ready in under an hour. Ideal for impressing guests at a dinner party or celebrating a special occasion, this dish pairs beautifully with roasted vegetables or velvety potato gratin. With its refined flavors and simple preparation, this roast rack of lamb recipe is a culinary nod to classic sophistication.
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Recipe Information
Ingredients
- 2 racks rack of lamb (French trimmed)
- 4 cloves garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 3 tablespoons Dijon mustard
- 1 cup breadcrumbs
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter (optional, for basting)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with aluminum foil or parchment paper for easy cleanup.
Trim any excess fat from the racks of lamb, ensuring the bones are clean. Lightly season the lamb with salt and pepper on both sides.
In a small bowl, mix together minced garlic, rosemary, thyme, Dijon mustard, and 1 tablespoon of olive oil to form a thick paste.
Evenly spread the mustard and herb mixture over the meaty part of the lamb racks, pressing gently to ensure it adheres.
In a separate bowl, mix breadcrumbs with 2 tablespoons of olive oil to moisten them slightly. Press the breadcrumb mixture onto the mustard-coated lamb to form a crust.
Heat a large skillet over medium-high heat and sear the lamb racks briefly (about 1-2 minutes) on the fatty side to deepen the flavor. Optionally, add butter to the skillet for basting during the process.
Place the crusted racks of lamb bone-side down on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes for medium-rare doneness (internal temperature of 130-135°F/54-57°C).
Remove the lamb from the oven and cover loosely with aluminum foil. Let it rest for 5-10 minutes to allow the juices to redistribute.
Carve the lamb into individual chops by slicing between the bones. Serve warm with your choice of sides, such as roasted vegetables or a potato gratin.
Nutrition Facts
Calories |
4035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.0 g | 397% | |
| Saturated Fat | 122.5 g | 612% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 863 mg | 288% | |
| Sodium | 5812 mg | 253% | |
| Total Carbohydrate | 88.6 g | 32% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 7.5 g | ||
| Protein | 226.2 g | 452% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 193 mg | 15% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 2781 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
