Roasted Rack of Lamb

  • Recipe By
  • Published Jun 8th
  • Ready In40m
  • Servings4
  • Calories481
I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.

Roasted Rack of Lamb Ingredients

The following are the ingredients needed to make delicious Roasted Rack of Lamb for 4 servings:

  • 1/2 cup fresh bread crumbs
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon salt
  • 1/4 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

Roasted Rack of Lamb Cooking Instructions

  • Prep20m
  • Cook20m
  • Ready In40m

To cook Roasted Rack of Lamb, you need about 20 minutes of preparation time. The time needed to cook this Roasted Rack of Lamb is about 20 minutes , and you can serve your Roasted Rack of Lamb within 40 minutes . The following are the steps to cook Roasted Rack of Lamb easily:

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
  2. 2 In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
  3. 3 Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
  4. 4 Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.


  • Note
  • Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F

Nutrition Facts

Per Serving: 481 calories; 40.8 grams of fat; 5.6 grams of carbohydrates; 22.2 grams of protein; 94 milligrams of cholesterol; 1369 milligrams of sodium.

  1. Feb 14th 2010

    The rating is for the general recipe but there are IMPORTANT NOTES FOR BEGINNERS. The recipe was delicious, but if, like me, this is the first time cooking lamb, I wanted to mention some ...

  2. Mar 19th 2008

    I've been making this recipe for at least 11 YEARS and not once have I ever had anyone complain. I use it on my beef tenderloin too. I have people that would never touch lamb asking when th ...

  3. May 18th 2007

    Restaurant quality!! I made a few small additions as I picked up a few things from reviews and other recipes: In a fry pan, I heated up about 2 tbsn of olive oil, threw in the minced garlic ...

  4. Mar 6th 2007

    I used a petite rack of lamb from Costco, 8 ribs though. I agree with the many others who say the salt could be cut, but not eliminated, say by half. I let the meat rest out of the fridge fo ...

  5. Dec 29th 2006

    My oh my was this good! My guests were licking the bones! Remember when searing..DON'T TOUCH IT or MOVE IT AROUND. Everything will be much juicier! The old cast iron pan is the best to s ...

  6. Oct 15th 2006

    Can I give eleventeen stars?My tweaks:I didn't use any salt (easier to add to taste than to take away). I seared the lamb in olive oil and garlic.I ALWAYS have the jarred chopped garl ...

  7. Oct 11th 2006

    Fabulous recipe! It's very simple to put together and the results were excellent even though we used dried rosemary and granulated garlic. My husband has eaten a lot of lamb and he raved th ...

  8. Jan 21st 2006

    I think this is a great recipe. Like others I found that it took a little longer for me to cook - 30 minutes for medium lamb. I also used less salt and would use less garlic next time. Will ...

  9. May 28th 2002

    My mother in-law and my husband both thought that they were eating at one of the finest resteraunts! The lamb took a little longer than I had anticipated and is a little bit messy, but well ...