This roasted rack of lamb recipe will impress even the toughest of critics.
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.”
Editorial contributions by Corey Williams
Ingredients
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½ cup fresh bread crumbs
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2 tablespoons minced garlic
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2 tablespoons chopped fresh rosemary
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1 teaspoon salt
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¼ teaspoon black pepper
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2 tablespoons olive oil
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1 (7 bone) rack of lamb, trimmed and frenched
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1 teaspoon salt
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1 teaspoon black pepper
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2 tablespoons olive oil
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1 tablespoon Dijon mustard
Directions
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Gather all ingredients. Preheat the oven to 450 degrees F (230 degrees C). Move the oven rack to the center position.
![Ingredients to make roasted rack of lamb]()
Dotdash Meredith Food Studios
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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.
![A glass bowl with bread crumbs, garlic, rosemary, salt, pepper, and olive oil]()
Dotdash Meredith Food Studios
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Season rack of lamb all over with 1 teaspoon salt and 1 teaspoon pepper.
![A rack of lamb on a small baking sheet, seasoned with salt and pepper]()
Dotdash Meredith Food Studios
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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.
![A cast iron pan with a seared rack of lamb]()
Dotdash Meredith Food Studios
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Brush lamb with mustard and roll in bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
![A baking sheet with a rack of lamb covered in seasoned bread crumbs, with three of the bones covered with aluminum foil `]()
Dotdash Meredith Food Studios
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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.
![A skillet with a roasted rack of lamb, with the bones covered in aluminum foil]()
Dotdash Meredith Food Studios
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Remove lamb from the skillet and allow to rest for 5 to 7 minutes, loosely covered with foil, before carving between the ribs.
![A platter decorated with fresh rosemary, with a roasted rack of lamb and two carved slices]()
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 481 | Calories |
| 41g | Fat |
| 6g | Carbs |
| 22g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 481 | |
| % Daily Value * | |
| Total Fat 41g | 52% |
| Saturated Fat 13g | 67% |
| Cholesterol 94mg | 31% |
| Sodium 1369mg | 60% |
| Total Carbohydrate 6g | 2% |
| Dietary Fiber 1g | 2% |
| Total Sugars 0g | |
| Protein 22g | 44% |
| Vitamin C 2mg | 2% |
| Calcium 44mg | 3% |
| Iron 2mg | 12% |
| Potassium 308mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
