Rack of Lamb Recipe
Rack of Lamb Recipe photo by Taste of Home

Rack of Lamb Recipe

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

Nutritional Facts

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.

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

Nutritional Facts

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.

Medium-Bodied Red Wine

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

Reviews for Rack of Lamb

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
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2 Star
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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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