• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 rack of lamb (7bone), frenched and trimmed

  2. 1 teaspoon black pepper

  3. 1 teaspoon salt

  4. 1 tablespoon mustard (Dijon)

  5. 1/2 cup bread crumbs (fresh)

  6. 2 tablespoons garlic , minced

  7. 1/4 teaspoons black pepper

  8. 2 tablespoons olive oil

  9. 2 tablespoons freshly chopped rosemary

  10. 1 teaspoons salt

Instructions Jump to Ingredients ↑

  1. First preheat your oven 450 degrees F (230 degrees C). Place oven rack in the center of your oven.

  2. Next, combine your bread crumbs, rosemary, garlic, 1 teaspoon salt and 1/4 teaspoon pepper, in a large mixing bowl. Add 2 tablespoons of olive oil to make mixture moisten up. Set this bowl to the side.

  3. Season the rack of lamb with salt and pepper. Use an oven-proofed skillet to heat 2 tablespoons of olive oil. Sear rack of lamb for approximately 2 minutes on all sides. Set aside to cool for a few minutes, next brush Dijon mustard over rack of lamb. Evenly coat lamb with the bread crumb mixture. Complete preparation by covering the bones with foil to prevent them from turning black.

  4. Put the rack bone side facing down in the skillet. In a preheated oven, roast your lamb for approximately 12-18 minutes, depending on how done you like your meat. Check the center of your meat with a thermometer after about 10-12 minutes, and depending on your taste, remove the meat or cook longer. Let it sit covered for approximately 5-10 minutes before cutting roast between the ribs.


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