Rack of Lamb
Elevate your dinner table with this elegant Rack of Lamb recipe, a true showstopper perfect for special occasions or a gourmet night at home. Featuring a tender, juicy lamb rack coated in a flavorful crust of Dijon mustard, fresh rosemary, thyme, and crunchy breadcrumbs, this dish achieves the perfect balance of savory herbs and rich meatiness. The quick 20-minute prep includes creating an aromatic herb paste and pressing the breadcrumb crust onto the rack, while oven-roasting locks in incredible flavor and guarantees a beautiful medium-rare finish. Serve this herb-crusted rack of lamb alongside roasted vegetables or creamy mashed potatoes for a restaurant-worthy meal that’s surprisingly easy to make. Perfectly seasoned, quick to prepare, and bursting with flavor, this lamb recipe is sure to impress.
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Recipe Information
Ingredients
- 1 whole (8 ribs) rack of lamb
- 4 pieces garlic cloves, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 0.5 cup bread crumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C).
Trim excess fat from the rack of lamb, ensuring the bones are clean. Pat it dry with paper towels.
Season the lamb generously with salt and black pepper on all sides.
In a small bowl, mix the minced garlic, chopped rosemary, thyme, Dijon mustard, and olive oil to create a paste.
Rub the herb and mustard mixture evenly all over the lamb rack, making sure to coat both sides.
Press the bread crumbs onto the meat side of the lamb, ensuring it adheres to the mustard mixture.
Place the lamb rack on a roasting pan, meat side up, and let it rest at room temperature for 15 minutes.
Transfer the lamb to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium rare.
Remove the lamb from the oven and loosely tent it with aluminum foil. Allow it to rest for 10 minutes before cutting.
Slice the rack into individual chops by cutting between the bones and serve immediately.
Nutrition Facts
Calories |
726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 70% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 913 mg | 40% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 1.0 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 617 mg | 13% | |
*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.
