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Rack of Lamb Recipe

Rack of Lamb Recipe

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
TOTAL TIME: Prep: 10 min. Bake: 30 min. YIELD:8 servings

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

  • 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.

Nutritional Facts

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

Reviews for Rack of Lamb

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MY REVIEW
Reviewed Oct. 29, 2013

"Very good recipe and super easy too!"

MY REVIEW
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
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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Wine Pairings

Medium-Bodied Red Wine

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