Rack of Lamb

Elevate your dinner table with this elegant Rack of Lamb recipe, a true showstopper perfect for special occasions or a gourmet night at home. Featuring a tender, juicy lamb rack coated in a flavorful crust of Dijon mustard, fresh rosemary, thyme, and crunchy breadcrumbs, this dish achieves the perfect balance of savory herbs and rich meatiness. The quick 20-minute prep includes creating an aromatic herb paste and pressing the breadcrumb crust onto the rack, while oven-roasting locks in incredible flavor and guarantees a beautiful medium-rare finish. Serve this herb-crusted rack of lamb alongside roasted vegetables or creamy mashed potatoes for a restaurant-worthy meal that’s surprisingly easy to make. Perfectly seasoned, quick to prepare, and bursting with flavor, this lamb recipe is sure to impress.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 whole (8 ribs) rack of lamb
• 4 pieces garlic cloves, minced
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 0.5 cup bread crumbs
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Trim excess fat from the rack of lamb, ensuring the bones are clean. Pat it dry with paper towels.

Step 3

Season the lamb generously with salt and black pepper on all sides.

Step 4

In a small bowl, mix the minced garlic, chopped rosemary, thyme, Dijon mustard, and olive oil to create a paste.

Step 5

Rub the herb and mustard mixture evenly all over the lamb rack, making sure to coat both sides.

Step 6

Press the bread crumbs onto the meat side of the lamb, ensuring it adheres to the mustard mixture.

Step 7

Place the lamb rack on a roasting pan, meat side up, and let it rest at room temperature for 15 minutes.

Step 8

Transfer the lamb to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium rare.

Step 9

Remove the lamb from the oven and loosely tent it with aluminum foil. Allow it to rest for 10 minutes before cutting.

Step 10

Slice the rack into individual chops by cutting between the bones and serve immediately.

Nutrition Facts

Serving size	1037.2 grams (1037.2g)

Amount per serving	% Daily Value*
Calories	2874

Total Fat 225.90g	290%
Saturated Fat 91.40g	457%
Polyunsaturated Fat 2.70g
Cholesterol 738mg	246%
Sodium 4027mg	175%
Total Carbohydrate 44.80g	16%
Dietary Fiber 3.70g	13%
Total Sugars 4.20g
Protein 156.60g	313%

Vitamin D 0IU	0%
Calcium 133mg	10%
Iron 18mg	101%
Potassium 2247mg	48%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.6%

Protein: 22.1%

Carbs: 6.3%