Rack of Lamb Recipe
Rack of Lamb Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

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

Nutritional Facts

4-1/2 ounce-weight: 247 calories, 16g fat (7g saturated fat), 82mg cholesterol, 319mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 21g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Rack of Lamb in Taste of Home April/May 2003, p47

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Reviews forRack of Lamb

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jpdakine User ID: 4580757 49703
Reviewed Oct. 29, 2013

"Very good recipe and super easy too!"

MY REVIEW
Kitten719 User ID: 7398371 85915
Reviewed Sep. 7, 2013

"I made this for my husband, he said it was great and he especially loved the topping. Next time I cook lamb, I will make it the same way."

MY REVIEW
Trilby Yost User ID: 5195621 54615
Reviewed Aug. 8, 2010

"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."

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