Roasted Rack of Lamb

A rack of lamb is 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.

How to Cook Rack of Lamb

You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:

Rack of Lamb Ingredients

These are the simple ingredients you’ll need to make this rack of lamb recipe at home:

  • Bread crumbs: Use store-bought or make your own bread crumbs.
  • Seasonings: This rack of lamb is seasoned with garlic, rosemary, salt, and black pepper.
  • Olive oil: Olive oil locks in moisture, preventing the meat from drying out.
  • Lamb: If you can, have your butcher trim and french (remove excess meat, fat and cartilage) the rack of lamb so you don’t have to do it at home.
  • Mustard: Dijon mustard gives the seasoned bread crumbs something to stick to. Plus, it adds irresistible flavor.

How Long to Cook Rack of Lamb

Roast the rack of lamb in an oven preheated to 450 degrees F for 12 to 18 minutes, depending on how you like your meat cooked.

  • 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).

Tip from JENNINE1980: Allow the internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits.


What to Serve With Rack of Lamb

Recipe creator JENNINE1980 suggests serving the roasted rack of lamb with Oven-Roasted Potatoes. For more delicious inspiration, explore our collection of Flavor-Packed Side Dish Recipes for Lamb.


Allrecipes Community Tips and Praise

“Quick and easy recipe, turned out perfect,” according to WSinc. “Worth it to mention: Don’t waste what’s left stuck to the pan and make a sauce out of it!”

“Very simple and really delicious,” raves IrishHarp. “I sautéed shallots before browning. Also when it was almost done I deglazed the pan with some good red wine. I removed the lamb and added one tablespoon of butter.”

“This recipe was delicious,” says sandrallaue. “The only thing I changed was I used dried thyme instead of fresh rosemary and it turned out wonderful. Very juicy and flavorful. The recipe was easy to follow.”


  • 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


  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.

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