Rack of Lamb Recipe

Rack of Lamb Recipe photo by Taste of Home

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I first started cooking in college and have continued to do so ever since. Grilling is what I like best, but I bake this rack of lamb in the oven for the best results.—Bob Paffenroth, Brookfield, Wisconsin

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Rack of Lamb Recipe

Prep: 10 min. Bake: 30 min.

Yield: 8 Servings

10 30 40

Ingredients

4 racks of lamb (1 to 1-1/2 pounds each), trimmed
2 tablespoons Dijon mustard
1 cup soft bread crumbs
1/4 cup minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter, melted
1 garlic clove, minced

Directions

Place lamb on a rack in a greased large roasting pan; brush with mustard. In a small bowl, combine the bread crumbs, parsley, salt and pepper. Press onto the meat. Combine butter and garlic; drizzle over meat.
Bake, uncovered, at 375° for 30-35 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove from the oven and cover loosely with foil. Let stand for 5-10 minutes before slicing. Yield: 8 servings.

Nutritional Analysis: 4-1/2 ounces cooked lamb equals 247 calories, 16 g fat (7 g saturated fat), 82 mg cholesterol, 319 mg sodium, 3 g carbohydrate, trace fiber, 21 g protein.

Originally published as Rack of Lamb in Taste of Home April/May 2003, p47

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Rack of Lamb

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(1-1) of 1 reviews

Reviewed on Aug. 08, 2010 by Trilby Yost

These racks of lamb are so tasty. The oven roasting makes them tender and the breadcrumb topping is my favorite part! When my DH and I want to impress guests, this does the trick. It even converts those who say they don't like lamb.