With my easy method and a simple herb crust, you can make a perfectly cooked Oven Roasted Rack of Lamb right at home. It’s an elegant main dish that feels special enough for holidays but is simple enough for a weekend dinner.
When I was growing up in South Georgia, lamb just wasn’t something we ate. Nobody around us raised sheep, and you certainly didn’t find it at the local grocery store. We had plenty of beef, pork, chicken, and fresh fish, but lamb? Not so much.
I do remember Mama cooking it once, maybe a leg of lamb or mutton, and even now I wonder where she found it. It definitely didn’t come from the local Piggly Wiggly.
These days, lamb is much easier to find, and I’ve come to appreciate just how simple and impressive it can be. A rack of lamb looks fancy, but the process is straightforward. A quick sear, a brush of Dijon mustard, a generous coating of herbed crumbs, and into the oven it goes. The result is tender, flavorful, and worthy of any special occasion.
Recipe Snapshot: Oven Roasted Rack of Lamb
Cuisine: American
Cooking Method: Oven
Total Time: 35 Minutes
Servings: 4
Primary Ingredient(s): Pizza Dough, Pepperoni, Romaine, Cheese
Skill Level: Easy
What Makes This Recipe Special
Following this simple recipe, you’ll create an elegant dish with surprisingly easy effort. A quick sear builds deep flavor, and the Dijon and herb crumb coating creates a beautiful, flavorful crust. It cooks in just 20 minutes, making it great for entertaining or any dinner when you want something a little special without spending the whole afternoon in the kitchen.
Ingredient Notes
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- Rack of lamb – Look for “frenched” racks with 7 to 8 ribs. A frenched rack of lamb is a rack where the little bit of meat, fat, and tissue between the rib bones has been removed, which creates the clean, classic “lollipop” presentation. Many racks are available already prepared, but if you need to do that process yourself, here’s a good visual demonstration of how to french a lamb rack.
- Fresh bread crumbs – These make a softer, more flavorful crust than dried crumbs. To make them, all you need to do is pulse day-old bread two or three times in a food processor.
- Fresh rosemary – Lamb and rosemary are really classic flavor partners. Use fresh rosemary for the best taste.
- Dijon mustard – The mustard acts as a binder for the crumb coating and adds a subtle tang. My preferred Dijon is Maille brand. It’s more mellow than most Dijons.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations and Substitutions
- Substitute thyme or parsley for part of the rosemary if you prefer.
- Add a little finely grated Parmesan to the crumb mixture for extra richness
- Swap Dijon for whole grain mustard for more texture
How to Make Oven Roasted Rack of Lamb
- To start, place a rack in the center of the oven and preheat to 400 degrees.
STEP 2. Prepare the fresh bread crumbs using whatever leftover bread you have on hand. Just pop your bread into a food processor and let it work until you have fresh bread crumbs. Mix together the bread crumbs, garlic, rosemary, salt, pepper, and olive oil. Stir with a fork until everything is nicely distributed and well coated with the oil. Put the mixture into a shallow pan to make applying it to the racks easier.
STEP 3. Remove the racks from their packaging and wipe them dry with paper towels. Season the racks of lamb on both sides with salt and pepper.
STEP 4. Heat the remaining olive oil in a large, heavy skillet over medium-high heat. Sear the racks on all sides, including the ends, until they are a light golden brown. Remove the racks from the pan and let them rest, and cool for 5 or 6 minutes.
STEP 5. When the racks have cooled enough to handle, brush each on all sides with the Dijon mustard. Use a really good Dijon mustard since its flavor is prominent in the recipe. My all time favorite brand? Maille. Roll the racks in the crumb mixture until evenly coated. Pat the mixture onto each rack so that it adheres well.
STEP 6. Wipe out the skillet – no need to wash it – and arrange the racks, bone side down, back in the skillet. Cover the ends of the bones with foil to prevent burning. Drizzle a little additional olive oil over the coating if you like.
STEP 7. Roast the lamb in the preheated oven for 12-20 minutes. Using an instant read meat thermometer, begin checking by taking a reading in the center of the meat after 12 minutes. Cook to desired degree of doneness. Medium rare is 140 to 150 degrees. Medium is 160 degrees. Most people agree that lamb is best not cooked beyond medium.
STEP 8. Remove the racks from the oven and let them rest for 10 minutes before carving. Cut between each rib to cut the rack into chops for serving.
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Recipe Tips
- Use freshly made bread crumbs for the best texture and flavor in the crumb coating. To make them, simply pulse leftover bread in a food processor until finely crumbed.
- Don’t skip searing the racks before coating them. The browning achieved in this step greatly enhances the flavor.
- Use a good quality Dijon mustard such as Maille for brushing onto the lamb.
- Plan for enough time to allow the racks to rest for 10 minutes before serving. The resting time allows the juices to redistribute throughout the meat.
- If the lamb is browning too quickly in the oven, tent the exposed bones with foil to prevent them from burning while the meat continues to cook.
Recipe Troubleshooting Tips
- To prevent the crust from falling off, make sure the lamb has cooled slightly after searing and press the crumbs firmly onto the surface.
- Start checking the temperature early. Lamb cooks quickly and continues to rise in temperature while resting.
- Be sure to sear all sides well before placing in the oven so you don’t wind up with uneven browning.
How to Serve
Popular side dishes for roasted rack of lamb include garlic mashed potatoes, roasted vegetables such as asparagus, broccoli, or green beans, and rolls such as my Angel Biscuits.
Storing Leftovers
Store any leftover lamb in an airtight container in the refrigerator for up to 4 days. Reheat gently in a low oven so the meat doesn’t dry out.
You can also freeze cooked lamb for up to 3 months. Wrap it tightly and thaw overnight in the refrigerator before reheating.
Questions About Oven Roasted Rack of Lamb
Total cooking time will be 12-20 minutes, depending on your desired degree of doneness. Using an instant-read meat thermometer, start checking at the 12-minute point. Insert the thermometer in the center of the meatiest portion of the rack. Medium rare is 140 to 150 degrees. Medium is 160 degrees. Lamb is best when not cooked beyond medium.
A rack with 7 to 8 ribs typically serves 2 people, but that does depend on portion size. The standard serving is one-half rack per person.
Yes, the herb crust mixture can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator.
Searing the lamb before coating it is an important step that builds flavor and gives the meat a beautiful crust.
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If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Oven Roasted Rack of Lamb
Ingredients
For the Crumb Topping:
- 1 cup fresh bread crumbs
- 4 cloves garlic minced
- 2 tablespoons fresh rosemary chopped
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 4 tablespoons olive oil
For the Racks of Lamb:
- 2 racks of lamb with 7 to 8 rib bones each, frenched
- 2 teaspoons salt
- 2 teaspoons black pepper
- 4 tablespoons olive oil
- 2 tablespoons Dijon mustard
Instructions
- Preheat the oven to 400 degrees. Oven rack should be in center of oven.
- In a shallow pan, combine the bread crumbs, garlic, rosemary, salt, pepper, and olive oil. Toss to mix well.1 cup fresh bread crumbs, 4 cloves garlic, 2 tablespoons fresh rosemary, 2 teaspoons salt, ½ teaspoon ground black pepper, 4 tablespoons olive oil
- Season the racks of lamb on both sides with salt and pepper. Heat the remaining olive oil in a large, heavy skillet over medium-high heat. Sear the racks for several minutes on each side or until golden brown all over. Allow to rest and cool for 5-6 minutes.2 racks of lamb, 2 teaspoons salt, 2 teaspoons black pepper, 4 tablespoons olive oil
- Brush each rack with the Dijon mustard and roll in the crumb mixture until evenly coated. Pat the mixture onto each rack so that it adheres well.2 tablespoons Dijon mustard
- Wipe out the skillet. Arrange the racks, bone side down, back in the skillet and cover the ends of the bones with a piece of foil to prevent burning.
- Roast the lamb in the preheated oven for 12-20 minutes until the desired degree of doneness. Using an instant-read thermometer, begin checking by taking a reading in the center of the meat after 12 minutes. The internal temperature for medium rare is 140 to 150 degrees. Medium is 160 degrees. Lamb is best not cooked beyond medium.
- Remove the racks from the oven and let them rest for 10 minutes before carving into chops between each rib.
Notes
- Use freshly made bread crumbs for the best texture and flavor in the crumb coating. To make them, simply pulse leftover bread in a food processor until finely crumbed.
- Don’t skip searing the racks before coating them. The browning achieved in this step greatly enhances the flavor.
- Leftovers may be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at a low temperature or in the microwave until warmed through.
- May be frozen for up to 3 months. Wrap tightly in plastic wrap or aluminum foil, or place in a freezer-safe container. Thaw overnight in the refrigerator before reheating following the same instructions as above.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Absolutely gorgeous!!!
Thank you!
I do love lamb, but admit that rack of lamb intimidates me a bit. You make it look easy… and delicious!
It is really easy, Sues. Give it a try and I’m sure you’ll agree!
I’m not a huge lamb fan myself (also didn’t grow up with it, and never developed a taste for it), but my adopted state of Colorado is a great source for lamb. (( http://www.denverpost.com/food/ci_5682099 )) Lots of ways to order it online too!
Good to know about that source. Thanks, Clint.
My husband would most likely LOVE me more if I made him this, it looks great!
Mutton and lamb are NOT the same at all…so if you had mutton, then I could understand you never wanting to have “lamb” again. Here in Sonoma county we have the best, sweetest lamb, especially spring lamb. When I buy New Zealand Lamb I love to cook it long and slow in wine and rosemary…tender…tasty.
Yes, you’re correct. Lamb is under one year of age. Mutton is older and has a much stronger taste and smell.
Yes, I did roast a leg of lamb one Easter. After that experience I have not tried anything else with lamb. I thought it would be nice to have a special Easter dinner with lamb and mint jelly. Well—-to say the least this Southern cook did not know what she was doing. That lamb smelled so bad we had to leave home. Ugh. Don’t know where I bought it but it wasn’t in our home town.
I knew I remembered that! I wasn’t going to tell about how bad it smelled, but I remember it to this day :-)
Ooooh…. I love lamb! Growing up, my best friend was armenian and her dad made the BEST shish kebab – absolutely love making rack of lamb for parties – soooo easy and sooooo good!
Do you know I’ve never made shish kebab. And I agree, rack of lamb is a fantastic party recipe. Easy and always goes over great!