Oven Roasted Rack of Lamb
With my easy recipe and tips, you can make a perfect Oven Roasted Rack of Lamb for an elegant dinner that friends and family will love!
When I was growing up, lamb was something that we just didn’t eat. Nobody in south Georgia raised sheep and it was nowhere to be found in the grocery stores. I imagine that you would have had to go to a big city back then to buy fresh lamb. Of course, we had beef, pork, chicken, game, and all sorts of fish, but lamb…nope. It was very rare.
Now that I think about it, I do remember Mama roasting a leg of lamb—or maybe mutton—one time. I need to remember to ask her where she got that because I know for a fact it couldn’t have been at the local Piggly Wiggly or the IGA, either. Wow…things that make you go “hmmmm.”
You know, a large percentage of the lamb sold in the U.S. comes from New Zealand. A few years ago, they had a problem with lamb production in that country, which caused prices to go through the roof. As of right now, it’s selling for $25.79 per pound on Amazon Fresh.
I know that’s a lot, especially if you’re cooking for a family. But don’t let rack of lamb intimidate you. It’s really simple. For this recipe, all that you’re doing is creating a crumb coating, browning the lamb, brushing it with Dijon mustard, slapping the coating on, and finishing the cooking in the oven. Easy-peasy-lemon-squeezy.
Ingredient List
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- Fresh Bread Crumbs
- Garlic Cloves
- Fresh Rosemary
- Salt and Black Pepper
- Olive Oil
- Two Racks of Lamb (7-8 bones each, frenched)
- Dijon Mustard
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
How long to cook rack of lamb at 400?
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.
Can I use dried rosemary instead of fresh for the herb crust on the rack of lamb?
Yes, dried rosemary leaves can be used as a substitute for fresh. Because dried herbs substitute at one-third the quantity of fresh, you’ll need two teaspoons of dried rosemary leaves for this recipe.
Can I prepare the herb crust mixture ahead of time?
Yes, the herb crust mixture can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator.
Expert 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.
How to Serve Rack of Lamb
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.
How to Store Leftovers
Completely cooled 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 to prevent overcooking, or briefly in the microwave until warmed through.
For longer storage, the lamb 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.
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Recipe
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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.
- 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.
- 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.
- 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.
Step-by-Step Photos and Instructions for Making Oven Roasted Rack of Lamb
- To start, place a rack in the center of the oven and preheat to 400 degrees.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
— This post was originally published on April 5, 2013. It has been updated with new photos and additional information.
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!