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Garlic-Rosemary-Crusted Rack of Lamb

Oxmoor House JANUARY 2004

  • Yield: 4 servings (serving size: 2 ribs)
  • Cook time:45 Minutes
  • Prep time:10 Minutes
  • Stand:10 Minutes


  • 2 (1-ounce) slices white bread
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 garlic cloves, minced
  • 2 (1-pound) French-cut racks of lamb, trimmed (about 4 ribs per rack)
  • 2 large egg whites, lightly beaten
  • Cooking spray


Preheat oven to 425°.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine breadcrumbs and next 4 ingredients in a shallow dish. Dip meaty side of lamb racks in egg whites; dredge in breadcrumb mixture. Pat any remaining breadcrumb mixture onto rack.

Place lamb, meaty side up, on a broiler pan coated with cooking spray. Insert meat thermometer into thickest part of lamb, making sure thermometer does not touch bone.

Bake at 425° for 45 minutes or until thermometer registers 145° (medium-rare) to 160° (medium). Let stand 10 minutes before slicing.

Nutritional Information

Amount per serving
  • Calories: 375
  • Fat: 14.0g
  • Saturated fat: 4.9g
  • Protein: 50.4g
  • Carbohydrate: 8.1g
  • Cholesterol: 150mg
  • Iron: 4.9mg
  • Sodium: 552mg
  • Calories from fat: 35%
  • Fiber: 0.5g
  • Calcium: 49mg

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Garlic-Rosemary-Crusted Rack of Lamb recipe