Roasted Rack of Lamb Recipe
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Roasted Rack of Lamb

By: JENNINE1980  
"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."

Rating: This weblink has been rated 359 times with an average star rating of 4.8 Read Reviews (286)

Rate/Review | 8,633 people have saved this

What to Drink?

Wine Cabernet Sauvignon
Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 4 Servings
 

Ingredients

  • 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

Directions

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

Footnotes

FOOTNOTE

  • 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

Nutritional Information open nutritional information

Amount Per Serving  Calories: 481 | Total Fat: 40.8g | Cholesterol: 94mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 6, 2007 by RPerlow 
I used a petite rack of lamb from Costco, 8 ribs though. I agree with the many others who say... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 18, 2007 by msp 
Restaurant quality!! I made a few small additions as I picked up a few things from reviews and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2006 by knowsgoodtaste 
My oh my was this good! My guests were licking the bones! Remember when searing..DON'T TOUCH... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2003 by luv2bebizee1 
My mother in-law and my husband both thought that they were eating at one of the finest... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2006 by KittySkyfish 
Fabulous recipe! It's very simple to put together and the results were excellent even though... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2008 by Gina'sEast 
I've been making this recipe for at least 11 YEARS and not once have I ever had anyone... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2006 by Kiltswinger 
Can I give eleventeen stars? My tweaks: I didn't use any salt (easier to add to taste than... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2003 by JOHANN 
My wife and I prepared this recipe with "Rack of Pork Loin", centre cut. We replaced the fresh... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2006 by KEANSOR 
Absolutely awesome. Everything was perfect, including the timing (12 mins. for rare). Served... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2006 by flashtrash 
I think this is a great recipe. Like others I found that it took a little longer for me to... MORE

 
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