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 mins
Cook Time30 minutes mins
Resting Time15 minutes mins
Total Time1 hour hr
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
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
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