Classic Rack of Lamb

5 from 5 votes

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

Cook Time30

Resting Time15

Total Time1

Course: Main Course

Cuisine: American

Keyword: easter dinner ideas, holiday dinner, how to cook rack of lamb, roast rack of lamb

Servings:

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.