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

Ingredients

FOR THE CRUST

FOR THE RACK OF LAMB

  • 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

Instructions

  • 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.

Nutrition

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