Rack of Lamb

Left-overs? What left-overs? There won't be any with this roasted-to-perfection rack of lamb on the menu!
Dish type


  • 2 racks lamb (8 chops each)
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 3 tablespoons butter, melted
  • 1 cup fine breadcrumbs
  • 1 pinch salt
  • 4 tablespoons Dijon mustard


  1. Preheat oven to 350º F.
  2. Season lamb with salt and pepper
  3. In a bowl, stir together bread crumbs, garlic, thyme, rosemary, butter, and a pinch of salt; mix well.
  4. In a sauté pan with oil over medium-high heat sear lamb, one rack at a time. Try to achieve an equal sear all the way around the rack. Use an oven mitt for safety.
  5. Allow the meat to cool a little and brush the racks with mustard. Roll the racks in the breadcrumb mixture getting an equal amount all the way around. Transfer racks to baking dish.
  6. Roast the lamb about 20-25 minutes to about medium rare. Internal temperature should be 120º F.
  7. Chef Stu recommends allowing the meat to rest before slicing. A good rule of thumb is eight minutes per pound, or 10 minutes for this recipe