Rack of Lamb

Creating a gourmet meal doesn’t have to take all day. Lamb is a wonderful choice for a special occasion or when hosting a holiday feast, and can be cooked with delicious flavors in a short amount of time. In our home, we sometimes prefer to serve an entire rack of lamb, as it can be easily crusted, and looks lovely on a platter. You can also choose to carve it before serving.

Serving suggestion: pair the lamb with couscous, roasted beets, and a sauce such as Chimichurri sauce with leeks or apple chutney.


  • 2 lb rack of lamb
  • Pinch of salt
  • 14 tsp ground pepper
  • 1 tsp dried thyme
  • 3 tbsp olive oil
  • 6-8 tbsp Dijon mustard
  • 1 cup bread crumbs or panko crumbs


Preheat the oven to 425 degrees. Heat olive oil in an oven safe large pan. Season lamb with salt, pepper, and thyme. Add the lamb to the hot pan and brown on both sides, about 5 minutes each side. Set breadcrumbs in a plate. Remove the lamb from the pan, spread mustard all over the meat, then dip it into bread crumbs, making sure to coat the meat. Place it back in the pan and roast for 20 minutes.

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