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Roasted Rack of Lamb

This recipe for rack of lamb is VERY showy and impressive but also incredibly easy. You know what they say - work smarter, not harder. This is the lamb version of that saying. A recipe you can easily make in about 30 minutes, that will leave your guests (or just you) very pleased and impressed.


  • ½ cup plain breadcrumbs

  • 2 cloves of garlic

  • 2 sprigs rosemary (fresh is best)

  • 2 tsp. salt

  • 1 tsp. black pepper

  • 4 tbsp. olive oil

  • Rack of lamb

  • Dijon mustard


Preheat your oven to 450°F (230°C). If your rack is 6 bones or larger, you can cut them in half. Really, you can cut them in half if they’re less too.

In a bowl, mix your breadcrumbs, chopped garlic and rosemary. Once it’s all mixed, add 2 tablespoons of olive oil or just enough to moisten the mixture. Save it for later.

Heat a heavy bottom oven-proof skillet or pan over high heat. Season the rack with salt and pepper. Add olive oil to the pan and sear the rack of lamb on all sides until lightly toasted. About 1-2 minutes on each side.

Once they’re done, brush them with Dijon mustard and roll them in the bread crumb mixture. Make sure they’re fully coated.

Place the racks back in the skillet. If you want to get fancy with it, and why wouldn't you, you can crisscross the bones and roast them like that (seen in the photo above). If you want to not be fancy, place them in bone side down. For rare, roast for 12-13 minutes (my preference). For well done, roast for about 18 minutes. Using a meat thermometer can help with this. At the bottom of this post, I've included a handy little chart that shows desired level of doneness and the corresponding internal temperature. When you take it out of the oven, cover it and let it rest for 5 minutes. You have to remember that the lamb will continue to cook once it’s resting, so plan accordingly.

Carve between each bone and serve. I like to serve this dish on a bed of roasted green veggies, so that the colour of the lamb really pops. For both fashion and function!

Rare: 115 to 120°F

Medium-rare: 120 to 125°F

Medium: 130 to 135°F

Medium-well: 140 to 145°F

Well-done: 150 to 155°F

If you're more of a visual person, check out the video below illustrating the recipe step-by-step with tips and tricks peppered in. Video Length: 2:36


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Erika Kirec
Erika Kirec
May 04, 2020

We have wild shallots in my forest. Give me a good idea to use them. Or better yet a recipe using them Ontario wild.


Erika Kirec
Erika Kirec
May 04, 2020

That’s just mouth watering. If you say it’s easy we will try

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