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Herb-Crusted Rack of Lamb

Martha Holmberg

Servings: four to six.


  • 2 racks of lamb, about 1-1/4 lb. each, chine bones removed, rib bones frenched, and meat trimmed of all but a thin layer of fat
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 2 Tbs. chopped fresh thyme
  • 1 cup soft fresh breadcrumbs
  • 1/4 cup olive oil
  • 2 Tbs. Dijon mustard

Nutritional Information

  • Nutritional Sample Size based on three servings
  • Calories (kcal) : 470
  • Fat Calories (kcal): 273
  • Fat (g): 30
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 290
  • Sodium (mg): 135
  • Carbohydrates (g): 7
  • Fiber (g): 1
  • Protein (g): 41


  • Position an oven rack in the middle of the oven and heat the oven to 475°F. Season the lamb with salt and pepper. Combine the garlic, parsley, thyme, and breadcrumbs in a shallow bowl. Moisten the mixture with enough olive oil to make the mixture hold together.
  • Heat a large dry skillet over high heat. Put the lamb, meat side down, in the skillet. With tongs, hold the lamb against the skillet for a minute to give it a nice brown crust. Turn the meat to sear it on all sides for a total of 4 minutes. Remove the meat from the skillet and paint the meaty side of the rack with the mustard. Roll the meat in the herb mixture to coat it. Sear and coat the second rack in the same way.
  • Transfer the racks to a roasting pan just large enough to hold them. Cover the rib bones with strips of foil so they don’t burn and roast until medium rare, 20 to 25 minutes (120°F internal temperature). If you want a crispier crust, finish cooking under the broiler for 2 minutes. Let the racks rest for 5 minutes before carving.
  • Use a carving knife to cut between the rib bones. Arrange the chops on warm serving plates. Serve hot. (The chops will cool quickly, so the best strategy is to carve the racks at the table.)


“Frenching” the rack of lamb–exposing the ribs and trimming away all the meat, fat and sinew between the bones–gives it a neater look. Watch our technique for frenching a rack of lamb or ask your butcher to do it for you.


Rate or Review

Reviews (7 reviews)

  • Eileen2817 | 07/26/2014

    I've made this several times, always to rave reviews. The meat is lovely and rosy and the herb crust along with the mustard complement the lamb beautifully. It's a little bit of work to brown the meat then roast it, but totally worth the effort. I've browned the lamb early in the day so that I could clean up after and it was every bit as good. Thanks for this one Molly.

  • ellen_in_charlotte | 07/06/2014

    OMG- so good! Had one rack for two of us, so I halved the ingredients for the crust. Added about a Tbs of minced fresh rosemary because it goes so well with lamb.I cooked at 425 - a compromise with a recipe from another site calling for 350. 20 min @ 425 was perfect; turned on the broiler for a few minutes to crisp up the top. I let it rest for 5 minutes after it came out of the oven and it was exactly medium-rare. Will be my go-to lamb rack recipe, with the addition of rosemary.

  • User avater
    favorablyimpressed | 04/03/2010

    This is my "go-to" recipe for rack of lamb. I've been using it for years. Another Molly Stevens winner.

  • BillieM | 06/23/2008

    I made this recipe again last night. It is easy and delicious. For a dinner party, I prepare the racks earlier in the afternoon and then take out of the fridge about an 30 minutes ahead of time. Pop them in the oven and I monitor carefully when they reach 120 degrees. They are just perfect at that point.

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