Oven Roasted Rack of Lamb
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
1291 kcal
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Course
Main Course
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Cuisine
American
Oven Roasted Rack of Lamb
Description
The Oven Roasted Rack of Lamb recipe highlights racks of lamb that are seasoned and seared in olive oil to achieve a golden crust. After resting, they are coated with Dijon mustard and rolled in a mixture of fresh bread crumbs, minced garlic, chopped rosemary, salt, pepper, and olive oil, which adds an herby, aromatic crust. The lamb is then oven roasted until it reaches the desired doneness, ensuring a tender and juicy center while maintaining a crispy crumb exterior.
The flavor balance comes from the earthy rosemary and pungent garlic in the crumb topping combined with the rich, slightly tangy mustard glaze, creating layers of savory notes. This dish pairs well with roasted vegetables or a simple green salad for a balanced meal.
Use fresh bread crumbs processed from leftover bread for the best crumb texture. Searing the lamb before coating locks in flavor and juices. The recipe can be prepared ahead by cooking and storing leftovers tightly covered in the refrigerator for up to four days or freezing for up to three months, with proper thawing before reheating gently in the oven or microwave.
Ingredients
For the Crumb Topping:
- 1 cup fresh bread crumbs
- 4 cloves garlic minced
- 2 tablespoons rosemary chopped, fresh
- 2 teaspoons salt
- ½ teaspoon black pepper ground
- 4 tablespoons olive oil
For the Racks of Lamb:
- 2 lamb rack 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
- Make fresh bread crumbs from leftover bread using a food processor for the best crumb topping texture.
- Sear the lamb racks first to develop flavor before adding the mustard and crumb coating.
- Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently to preserve texture.
- For freezing, wrap tightly and freeze for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1291 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 1291kcal | 65% |
| Carbohydrates | 22g | 7% |
| Protein | 40g | 80% |
| Fat | 115g | 177% |
| Saturated Fat | 42g | 210% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 56g | 280% |
| Cholesterol | 189mg | 63% |
| Sodium | 2746mg | 114% |
| Potassium | 572mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 42IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 107mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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