Roasted Rack of Lamb

4.8
(1,306)

A rack of lamb is seared in a hot pan, then coated with mustard and topped with a herby crust before it's roasted. I have been using this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.

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Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
10 mins
Total Time:
45 mins
Servings:
4

Ingredients

  • ½ cup fresh bread crumbs

  • 2 tablespoons minced garlic

  • 2 tablespoons chopped fresh rosemary

  • 1 teaspoon salt

  • ¼ teaspoon black pepper

  • 2 tablespoons olive oil

  • 1 (7 bone) rack of lamb, trimmed and frenched

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 2 tablespoons olive oil

  • 1 tablespoon Dijon mustard

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C). Move the oven rack to the center position.

  2. Combine bread crumbs, garlic, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; stir in 2 tablespoons olive oil to moisten the mixture. Set aside.

  3. Season rack of lamb all over with 1 teaspoon salt and 1 teaspoon pepper. Heat 2 tablespoons olive oil in a large heavy oven-proof skillet over high heat. Add lamb and sear on all sides, about 1 to 2 minutes: set lamb aside for a few minutes. Brush lamb with mustard and roll in bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

  4. Arrange the breaded rack of lamb bone-side down in the same skillet. Roast in preheated oven for 12 to 18 minutes for medium; an instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C), or continue to cook to desired doneness. Remove lamb from the skillet and allow to rest for 5 to 7 minutes, loosely covered with foil, before carving between the ribs.

Editor's Note:

Allow the internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits.

For medium-well: An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).

For well done: An instant-read thermometer inserted into the center should read at least 150 degrees F (65 degrees C).

Serve this with a side of roasted potatoes.

Nutrition Facts (per serving)

481 Calories
41g Fat
6g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 481
% Daily Value *
Total Fat 41g 52%
Saturated Fat 13g 67%
Cholesterol 94mg 31%
Sodium 1369mg 60%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 22g
Vitamin C 2mg 8%
Calcium 44mg 3%
Iron 2mg 12%
Potassium 308mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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