Print Options

Back to Herb-Crusted Rack of Lamb with Mushroom Sauce >

Include these items:

Taste of Home Logo

Herb-Crusted Rack of Lamb with Mushroom Sauce

 Herb-Crusted Rack of Lamb with Mushroom Sauce
With this easy, surefire recipe, you don't have to be intimidated to prepare rack of lamb for a holiday dinner. Rice pilaf and roasted asparagus are a lovely way to round out the meal.
4 ServingsPrep: 25 min. Bake: 15 min.


  • 2 frenched racks of lamb (1-1/2 pounds each)
  • 1 tablespoon steak seasoning
  • 4-1/2 teaspoons olive oil
  • 1 tablespoon Dijon mustard
  • 1/3 cup panko (Japanese) bread crumbs
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1 tablespoon minced fresh mint or 1 teaspoon dried mint
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried rosemary, crushed
  • 3/4 pound sliced fresh mushrooms
  • 2 tablespoons olive oil
  • 1/4 cup butter, divided
  • 4 garlic cloves, minced
  • 1/2 cup dry red wine or beef broth
  • 1/4 cup beef broth
  • 1/2 teaspoon honey
  • 2 tablespoons minced chives, optional


  • Sprinkle lamb with steak seasoning. In a large skillet over
  • medium-high heat, cook lamb in oil for 2 minutes on each side. Brush
  • with mustard.

2 of 2

Herb-Crusted Rack of Lamb with Mushroom Sauce (continued)

Directions (continued)

  • In a small bowl, combine the panko, thyme, mint, Worcestershire sauce
  • and rosemary; press onto lamb. Transfer to a greased 15-in. x 10-in.
  • baking pan. Bake, uncovered, at 375° for 15-20 minutes or until
  • meat reaches desired doneness (for medium-rare, a meat thermometer
  • should read 145°; medium, 160°; well-done, 170°).
  • In a large skillet, saute mushrooms in oil and 2 tablespoons butter
  • until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring
  • to a boil; cook until liquid is reduced by half. Remove from the
  • heat. Stir in the broth, honey, remaining butter and chives if
  • desired.
  • Remove lamb from oven and loosely cover with foil. Let stand for 5
  • minutes before slicing. Serve with sauce. Yield: 4 servings (1 cup
  • sauce).
Nutritional Facts: 1/2 rack with 1/4 cup sauce equals 532 calories, 39 g fat (14 g saturated fat), 130 mg cholesterol, 861 mg sodium, 10 g carbohydrate, 1 g fiber, 33 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.