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4.58 from 7 votes

Roasted Rack of Lamb

This Herb Crusted Roasted Rack of Lamb gets a quick pan sear, brushed with dijon mustard and a rosemary, mint, garlic and breadcrumb coating.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dinner, Main
Cuisine: American, Western
Keyword: garlic lamb recipe, herb crusted rack of lamb, roasted lamb recipe
Servings: 2 servings
Calories: 1286kcal


  • 1/2 cup breadcrumbs
  • 3 garlic cloves minced
  • 2 tbsp rosemary chopped, fresh
  • 4 tbsp mint chopped, fresh
  • 1 tsp salt
  • 1/4 tsp red pepper flakes
  • 2 tbsp butter melted
  • 1 rack of lamb 7 bone, trimmed
  • 1 tsp salt
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard


  • Preheat oven to 450˚F.
  • In a large bowl, combine bread crumbs, garlic, rosemary, mint, kosher salt and red pepper flakes. Add 2 tablespoons melted butter to moisten mixture, toss with fork to incorporate. Set aside.
  • Season the rack of lamb all over with salt. Heat 2 tablespoons olive oil in a large heavy 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. Press the bread crumb mixture firmly until evenly coated on all sides. Cover the ends of the bones with foil to prevent charring.
  • Arrange the rack bone side down in the skillet or roasting pan. Roast the lamb in preheated oven for 40 minutes. With a meat thermometer, take a reading in the center of the meat for a temperature of 135˚and remove the meat, or let it cook longer, to your taste. The meat will continue to cook for the desired 140° final cook time.
  • Let it rest for 10 minutes, loosely covered, before carving between the ribs. Arrange 3-4 lamb chops on each plate and serve.


Calories: 1286kcal | Carbohydrates: 24g | Protein: 41g | Fat: 113g | Saturated Fat: 47g | Cholesterol: 219mg | Sodium: 1778mg | Potassium: 612mg | Fiber: 3g | Sugar: 1g | Vitamin A: 670IU | Vitamin C: 4.5mg | Calcium: 154mg | Iron: 6.1mg