Roasted Rack of Lamb

Not bad. A 15 minute cook time is about right. It’s a crime to overcook lamb which should be served medium-rare i.e. a temperature AT SERVING of about 132-5F (no more). You’ll need the rack of out the oven well before (15-20F) that point given the exterior will be at 450F and it will continue to cook while resting for 5 minutes (while watching the temp which will change rapidly). Skip the breadcrumbs (if you must, panko is better). All that’s needed is a light smearing of mustard (or just baste with olive oil), embedding shards of garlic (or sprinkle dried garlic), a good sprinkle of salt and a liberal coating of herbes de Provence. There’s really no need to do the sear (given the high cook temp) nor wrap the exposed rib bones in foil (given the short cook time). Ideally serve in rib ‘lots’ rather than carving the individual ribs. Let people do the separation on the plate as the lamb will dry out very quickly if cut ahead of time. The most important thing (as with any meat) is to let the rack come fully to room temperature before cooking. A couple of hours on the kitchen counter prior to preparation is a must.

This recipe is absolutely delicious. My family also loved it. I followed the recipe exactly as written and it was perfect each time. I’ve made this 3 times now and have added it to my regular rotation. It’s always a big hit. Thank you!

Same as everyone else – cook twice as long. Go a little easier on salt. Guests said it was the best MEAL, not best lamb meal, they’d ever eaten and they eat food with expensive chefs all over the world! I was proud to give them such a great experience.

Definitely needs longer in the oven I’d say 30 minutes and rest for 7

Excellent recipe we all enjoyed the taste and flavor. Reduced the salt as well and still fine the fresh garlic had sprouted so used the minced garlic. However the cook time we had to double and the rest the meat for 10 minutes to bring the center section upto temperature

This recipe was excellent. I added crushed mint and thyme to the mixture along with the rosemary. The lamb came out extremely tender.

Loved it! Followed instructions exactly as given, with the exception of using packaged seasoned bread crumbs vs fresh bread crumbs stated in recipe.

First timer here. It was simple and easy to do. One warning though, don’t use Italian breadcrumbs without cutting back on the salt. Lavish the mustard too.

Oh my gosh. Delicious! Made exactly as recipe instructed…though my breadcrumbs were Panko Italian seasoned. My only regret is I am eating this alone and should be sharing it with the whole neighborhood. Thank you for a wonderful, easy recipe for a first time “rack cook.”

Great recipe. We had fresh rack of Ontario lamb. The results tasted like one of the best restaurant meals I have ever had. Served with Greek lemon roast potatoes. Wonderful Easter meal.

Added some lemon juice and parm cheese to the crumbs. It was perfect!

Turned out to be a really nice flavour and consistency. Baked to 135 f and it was perfect. Might add cayenne next time.

Second time I made it. Flavor is wonderful. I use my air-fryer on bake & the crumbs are browner than I would like, but they aren’t burned. Reading so many recipes that slave over cooking lamb, this recipe is the easiest and the best! Next time I’ll follow the reviews for those that made a gravy with the bits in the pan. My boyfriend loved it too & he likes his meat medium well. So I cook his an extra 5 minutes and its perfect.

I like to mix fresh garlic, rosemary, salt, pepper, a bit of jalapeño, Dijon, bread and olive oil in a small food processor making a thick paste which I spread evenly over a nicely browned rack of lamb then roasting at 450 F for 15 – 20 minutes (exposed bone wrapped in foil). Quite amazing. Simple but Michelin star!

I followed the recipe and it was great! It was moist, came out a little more rare than medium rare but just the way I like it. The mustard added a really nice flavor too. Excellent dinner.

Fantastic. We followed the recipe and it turned out great. Highly recommend this recipe.

My husband and I eat rack of lamb on a regular basis. I buy it at Costco and it is always very good. I found this recipe today and it was OVER THE TOP delicious. I used panko bread crumbs and didn’t add any salt but otherwise made no changes. Cooked 20 minutes at 425 (I had veggies roasting) and let rest for 5 minutes. A few minutes less would have been better as we like ours medium rare but the lamb was moist, the bread crumbs were crunchy and they tasted as good as they could have. I will definitely make these again.

Simple tender and delicious… Thank You

Quick and easy recipe, turned out perfect. Worth it to mention – don’t waste what’s left stuck to the pan and make a sauce out of it! After removing the lamb to rest, drain 95% of the excess oil from the pan leaving behind all the good bits still stuck to the pan. Add 1 shallot (small, thinly sliced) and 2 tbsp of unslated butter, cook for 3-4 minutes on low-medium or until shallot is translucent in color. Turn up heat to medium-high and add 3/4 cup of red wine and cook it down for 3 minutes. Add 3/4 cup of beef stock and cook it down for 3 minutes. Then add 1 tsp of salt, 1 tsp of pepper and 1 tsp of thyme and cook down for another 3-5 minutes. Strain sauce with fine mesh strainer into small gravy boat or bowl. By now the lamb should have rested long enough. Slice the rack up and spoon/drizzle sauce over lamb as desired.

Very simple and really delicious. I sautéed shallots before browning. Also when it was almost done I deglazed the pan with some good red wine. I removed the lamb and added one tablespoon of butter. In my top 5 favorites

Great recipe! Delicious. Mine did take closer to 20 mins, I think because the lamb was right out of the refrigerator. But the flavors and ease of this recipe make it outstanding.