Herb-Crusted Rack of Lamb Recipe
Herb-Crusted Rack of Lamb Recipe photo by Taste of Home
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Herb-Crusted Rack of Lamb Recipe

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For those who enjoy a main course of lamb, here's a quick and delicious treatment for it. The easy preparation gives me the extra time I need to focus on other menu items.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 4 servings


  • 1/2 cup fresh bread crumbs
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 2 frenched racks of lamb (1-1/2 pounds each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon Dijon mustard


  1. Preheat oven to 375°. In a shallow dish, combine bread crumbs, parsley, thyme and garlic. Add oil and toss; set aside. Sprinkle lamb with salt and pepper. In a large skillet, brown meat on both sides. Brush mustard over top of meat, then roll in crumb mixture.
  2. Place racks in a shallow baking pan side by side with bones interlaced resting against each other. Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 10 minutes before slicing. Yield: 4 servings.
Originally published as Herb-Crusted Rack of Lamb in Taste of Home Christmas Annual Annual 2013, p55

Medium-Bodied Red Wine

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

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LoveCookingYum User ID: 8680740 240676
Reviewed Dec. 30, 2015

"Made this for my very critical family for Christmas dinner & they absolutely loved it. They even said that it was restuarant quality. I made it just as the recipe said to. It was very simple to make. I will be using this recipe again ????"

KapaluaPrincess User ID: 6515781 183295
Reviewed Apr. 15, 2014

"Delicious! I cooked it for my husband's birthday and he loved it. It would be very impressive for a dinner party. Great flavors."

Robin72 User ID: 6666934 179584
Reviewed Dec. 26, 2013

"Made this for Christmas dinner. Our dinner guests gave it top reviews and demanded the recipe.

Use Dorot frozen parsley and garlic. Also used some Panko in with the bread crumbs."

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