Rosemary Crumbed Rack of Lamb

Rosemary Crumbed Rack of Lamb is an elegant, flavorful main course perfect for special occasions, dinner parties, or a romantic meal at home. This dish features a tender rack of lamb coated in a fragrant rosemary-garlic breadcrumb crust, roasted to perfection until the outside is golden and crisp while the inside remains juicy and pink. It’s a showstopping centerpiece that’s surprisingly easy to prepare.

Why You’ll Love This Recipe

This rack of lamb delivers restaurant-quality results with minimal effort. The rosemary crumb adds savory crunch and herbal aroma, complementing the rich, tender meat beautifully. Here’s why this recipe is a must-try:

• Elegant presentation for holidays or date nights
• Crispy, herbaceous crust with juicy, flavorful lamb
• Easy to make with just a few quality ingredients
• Pairs well with a wide variety of sides and sauces
• Impressive yet achievable for home cooks

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Rack of lamb (Frenched, about 8 ribs)
• Olive oil or melted butter
• Garlic cloves, minced
• Fresh rosemary, finely chopped
• Fresh parsley, chopped (optional)
• Dijon mustard
• Panko breadcrumbs (or regular breadcrumbs)
• Salt
• Black pepper

directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment.
2. Season the lamb generously with salt and pepper.
3. In a skillet, heat olive oil and sauté minced garlic until fragrant. Add chopped rosemary and breadcrumbs. Toast until golden, then let cool slightly.
4. Brush the meaty side of the lamb with Dijon mustard. Press the breadcrumb mixture onto the mustard-coated surface, forming an even crust.
5. Place the rack on the baking sheet, bone-side down. Roast for 20–25 minutes for medium-rare (internal temp: 125–130°F), or adjust to your preferred doneness.
6. Let the lamb rest for 10 minutes before slicing between the ribs.
7. Serve warm, optionally with pan jus or a red wine reduction.

Servings and timing

Serves 4
Prep time: 15 minutes
Cook time: 25 minutes
Rest time: 10 minutes
Total time: 50 minutes

Variations

• Herb crust mix: Add thyme or mint for a more complex flavor profile.
• Parmesan breadcrumb crust: Add finely grated Parmesan to the breadcrumb mix for a cheesy note.
• Spicy kick: Mix a bit of crushed red pepper or horseradish into the mustard.
• Nut crust: Add finely ground pistachios or almonds to the crumb mixture for extra texture and richness.
• Grilled version: Sear the lamb on a grill and finish in the oven with the crust.

storage/reheating

Store leftover lamb in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a 300°F oven until warmed through, about 10–12 minutes. Avoid microwaving, as it can dry out the meat and soften the crust.
Leftover lamb also makes a delicious sandwich or salad topping.

FAQs

What is the best cut of lamb for this recipe?

A Frenched rack of lamb (cleaned rib bones exposed) is ideal for presentation and ease of carving.

How do I know when the lamb is done?

Use a meat thermometer. For medium-rare, remove at 125–130°F and let it rest to finish cooking.

Can I make this ahead of time?

You can prepare the crust and coat the lamb in advance. Store covered in the fridge and roast just before serving.

What should I serve with rack of lamb?

Great sides include roasted potatoes, asparagus, sautéed greens, couscous, or a mint yogurt sauce.

Can I use dried rosemary?

Fresh rosemary gives the best flavor and texture, but dried can be used in a pinch—reduce the amount by half.

How do I get the crust to stick?

Mustard acts as a glue. Press the breadcrumb mixture firmly into the mustard layer before roasting.

Should I sear the lamb before roasting?

It’s not necessary for this recipe since the high-heat roast crisps the crust and browns the meat beautifully.

How do I slice a rack of lamb?

Use a sharp carving knife to cut between the bones into individual chops or double-cut chops for a heartier portion.

Is this dish kid-friendly?

It can be! The flavors are mild enough for adventurous eaters. Skip the mustard or herbs if needed.

Can I freeze cooked rack of lamb?

Yes, though the crust may lose some texture. Wrap tightly and freeze for up to 2 months. Reheat gently in the oven.

Conclusion

Rosemary Crumbed Rack of Lamb is a stunning yet simple dish that delivers bold flavor and tender texture in every bite. With its crispy, herb-coated exterior and succulent meat, it’s perfect for impressing guests or elevating a special dinner at home. Once you try this recipe, you’ll want to make it a regular part of your entertaining rotation.

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