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Classic Rack of Lamb

Cook lamb the easy way with this hearty recipe for juicy, herb-crusted Rack of Lamb! Each tender bite is coated in Dijon mustard and a rich breadcrumb crust, making this elegant main course a real crowd-pleaser.

overhead shot of breadcrumb coated lamb chops arranged on a serving platter with a side of green beans placed above the chops.

If you’re looking for the perfect dinner recipe for special occasions, look no further than this easy recipe for roasted rack of lamb. It’s the epitome of best flavor, featuring tender, juicy lamb topped with a herbed crunchy crust and cooked to pink perfection! Roasted quickly in a hot oven, this dish simplifies the cooking process, making it accessible even for those cooks who are new to lamb. Utilizing a meat thermometer ensures the timing is spot-on, rendering the whole dish practically foolproof. And the robust gourmet taste is out of this world.

What Is A Rack of Lamb?

A rack of lamb is essentially a row of rib chops that are still attached, sort of like a beef rib roast, but it’s lamb. This meat is very tender, and it’s best served rare or medium-rare. It’s a luxurious option that’s also easy to cook.

up close shot of breadcrumb coated lamb chops arranged on a serving platter with a side of green beans placed above the chops.

Ingredients You’ll Need

To make this classic rack of lamb recipe, you need just a handful of simple ingredients! Each one plays an important role in creating the complex, enjoyable flavors in this recipe. Here’s the full list in detail:

  • Breadcrumbs: You can use regular bread crumbs, panko crumbs, or pork rind crumbs.
  • Herbs: An herb mixture of crushed dried rosemary and thyme adds a beautiful taste and fragrance. You could also use fresh herbs, but chop them finely.
  • Garlic Powder: Adds a more intense and savory flavor.
  • Olive Oil: Or substitute your favorite neutral oil.
  • Lamb Rack: This recipe is for one 8-to-10 bone rack of lamb (about 1.5 to 2 pounds), trimmed and frenched. I suggest bringing the meat to room temperature before you start preparing it.
  • Salt and Black Pepper
  • Garlic: No need to mince, just crush.
  • Mustard: I adore dijon mustard here, but use whatever you have on hand.
cooked frenched rack of lamb.

How to Cook A Rack Of Lamb

Now, let’s get to the most important part: cooking! Because the lamb cooks so quickly, keep in mind that your side dishes should preferably be made in advance or started before you begin working on the main course.

  1. Prep the Oven, Crust Mixture, and Lamb Rack. First, preheat the oven to 450˚F and set the oven rack in the center position. Next, mix the breadcrumbs, herbs, seasonings, and a little olive oil together in a bowl. Finally, pat the lamb rack dry with paper towels and season it with salt and pepper all around.
  2. Sear the Meat. Now, to seal in the juices and give the lamb a gorgeous color, heat some olive oil or vegetable oil in a large, oven-safe skillet set over high heat. Once the oil is hot, stir in the crushed garlic, and then lay the rack of lamb in the oil to sear for about 1 to 2 minutes per side. 
  3. Prepare to Roast. Take the skillet off the heat, and carefully remove the lamb from the skillet. Brush it with Dijon mustard, and roll it in the breadcrumb mixture to coat. Finally, return the lamb to the skillet and cover the ribs with aluminum foil to prevent burning. 
  4. Roast. Roast the rack of lamb for 15 to 22 minutes, or until the internal temperature registers at 125˚F (that’s for rare lamb. Cook to 135˚F for medium-rare). I can’t stress this part enough: Please use an Instant-Read Thermometer for accurate cooking results.
  5. Rest. Remove the lamb from the oven, transfer to a cutting board, and loosely cover with foil. Let the lamb rest for about 10 minutes before cutting so that the juices can redistribute through the meat.
  6. Enjoy! Cut in between the ribs, garnish with fresh parsley, and serve!

Should I Cut the Rack of Lamb Before Cooking?

It depends! If your lamb came un-frenched, you may want to tackle that yourself before cooking or just leave it as-is. You will also want to cut away the excess white fat from the top of the rack and any silver skin that you see. However, it is not necessary or advised that you portion out the rack into chops before cooking. I recommend cooking the rack as a whole and then carving it into chops afterward.

overhead shot of lamb chops arranged on a serving platter with a side of green beans placed above the chops.

Helpful Tips

  • Choosing a Good Lamb Rack: To avoid tough lamb with an inferior flavor, look for a lamb rack that’s rosy-red or even pinkish in color. Avoid dark red lamb; it’s not as fresh and will not have as good a flavor or texture. Another good sign of fresh, tender lamb is a pure white fat cap with a fine grain, without discoloration or a rough, grainy appearance.
  • Is Frenched Lamb Rack Better? Most recipes for rack of lamb require that the lamb is “frenched,” meaning that the layer of fat and meat attached to each rib is removed. This leaves the tender eye of the chop attached to clean bone, which is a classic presentation that looks beautiful (and provides a handy handle for diners!). However, frenching the lamb is not technically necessary, and in fact, some people love the flavorful, chewy rib meat and fat. So it’s really up to you!
  • Serving Sizes: If you are not familiar with cooking lamb, it’s important to know that compared to beef or even pork, lamb chops and rack of lamb can seem quite tiny! You’ll need to plan on 2 to 3 chops per person. If you’re serving more than three or four people, you will probably need two racks.

Serving Suggestions

To serve a rack of lamb, just whip up a favorite side dish or two – you really don’t need anything fancy, because the lamb is the star of the show! Here are some tried-and-true favorites that will complement this classic main course.

  • Carrots: Roasted carrots are a must-have with lamb and beef, in my book! These shiny, ultra-flavorful Honey Balsamic Roasted Carrots are especially gorgeous.
  • Potatoes: Potatoes are so versatile, you can’t go wrong! Tender baked potatoes, crispy roasted potatoes, or Classic Creamy Mashed Potatoes are all sure to please.
  • Veggie Medley: Boost the color (and the nutrition!) in your menu with these mouthwatering Grilled Vegetables with Lemon Dressing. They’re super-refreshing and perfect with savory lamb.
up close side shot of breadcrumb coated lamb chops arranged on a serving platter with a side of green beans placed above the chops.

How to Store and Reheat Leftover Lamb

  • You can store leftover lamb in the fridge for up to 3 days, wrapped in plastic wrap or stored in an airtight container. You could also freeze it for up to 2 months. Thaw in the refrigerator before reheating.
  • Serve the lamb at room temp, or reheat gently over medium heat in a covered skillet, adding a little water if it seems dry. Be careful not to overcook the lamb.
overhead shot of breadcrumb coated lamb chops arranged on a serving platter with a side of green beans placed above the chops.
Print Recipe
5 from 5 votes

Classic Rack of Lamb

Rack of lamb coated in Dijon mustard and a rich breadcrumb crust. It’s a great recipe for entertaining and for the holidays!
Prep Time10 minutes
Cook Time30 minutes
Resting Time15 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: easter dinner ideas, holiday dinner, how to cook rack of lamb, roast rack of lamb
Servings: 4
Calories: 652kcal




  • 8 to 10 bone rack of lamb, about 1.5 to 2 pounds, trimmed and frenched
  • ¾ teaspoon salt, or to taste
  • ½ teaspoon fresh ground black pepper, or to taste
  • 2 tablespoons olive oil
  • 4 cloves garlic, crushed
  • 2 tablespoons dijon mustard


  • Preheat oven to 450˚F and set oven rack in the center position.
  • In a square or rectangular baking dish combine the bread crumbs, dried rosemary, thyme, and garlic powder; add 2 tablespoons olive oil and stir until thoroughly combined. Set aside.
    You can use a mixing bowl for this, but it's much easier to coat the lamb if it's in a square or rectangular shaped dish.
  • Pat dry lamb rack with paper towels, then season it with salt and pepper all around.
  • Heat 2 tablespoons olive oil in a large oven safe skillet set over high heat.
  • When oil is hot, stir in the crushed garlic and sear the rack of lamb for about 1 to 2 minutes per side, or until just browned.
  • Remove skillet from heat; remove lamb from the skillet.
  • Brush the lamb with dijon mustard and roll it in the bread crumb mixture to coat.
  • Return lamb to the skillet and cover the exposed ribs with foil so they do not burn while roasting.
  • Roast for 15 to 22 minutes, or until internal temperature registers at 125˚F for RARE, or 135˚F for medium-rare. Please use an Instant Read Meat Thermometer for accurate results, and start checking around the 15-minute mark.
  • Remove lamb from oven; transfer to a cutting board and loosely cover with foil. Let rest for 10 minutes before cutting.
  • Cut in between the ribs, garnish with parsley, and serve.


Calories: 652kcal | Carbohydrates: 12g | Protein: 21g | Fat: 58g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Cholesterol: 94mg | Sodium: 688mg | Potassium: 300mg | Fiber: 1g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 3mg

More Classic Main Courses


  • Beth
    Sep 12, 2022 at 5:00 pm

    5 stars
    What I love about this recipe is the simplicity. There are some dishes that don’t need fancy overhauls, and rack of lamb is one of those.

  • Erin | Dinners, Dishes and Dessert
    Sep 13, 2022 at 1:56 am

    Looks fabulous! Can’t wait to make this for dinner!

  • Sandra
    Sep 13, 2022 at 11:02 am

    Never thought cooking lamb could be this easy! I can’t wait to make it again!

  • Erik
    Sep 13, 2022 at 11:49 am

    5 stars
    The crumb crust is seriously so good!

  • Allyson Zea
    Sep 13, 2022 at 2:12 pm

    5 stars
    You can’t go wrong with this classic dish! Thank you so much for the easy recipe!

  • Catalina
    Sep 13, 2022 at 5:17 pm

    5 stars
    Lamb is my favorite type of meat. Your dish looks so fancy. Must make!

  • Dvanevery
    Jul 6, 2023 at 5:07 pm

    5 stars
    I have used this recipe many times and love it! I think people think that preparing lamb is intimidating yet, it is so simple and so tasty!


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