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Rack of Lamb with Garlic-Herb Crust

Oxmoor House
Prep time 10 mins
Cook time 33 mins
Other time 10 mins
Yield 8 servings
You'll hardly believe that this elegant and flavorful dish is so easy to prepare. The initial step of searing the racks in a skillet is key to locking in flavor. To save time, be sure to ask your butcher to french the lamb racks for you.


  • 2 (8-rib) lamb rib roasts (1 1/2 pounds each), frenched
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 1/2 cup fresh breadcrumbs
  • 1/4 cup minced fresh flat-leaf parsley
  • 1 tablespoon minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 large garlic cloves, minced
  • 2 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • Garnish: fresh rosemary

How to Make It

  1. Pat lamb dry with paper towels; season with 1 tsp. salt and 1/2 tsp. pepper. Heat oil in a large skillet over high heat. Cook lamb in hot oil 3 to 4 minutes on each side or until browned. Place lamb on a rack in a broiler pan.

  2. Combine breadcrumbs and next 5 ingredients in a small bowl. Combine mayonnaise and mustard in a small bowl. Brush mustard mixture over meaty top side of lamb racks; pat herb mixture evenly over mustard to adhere.

  3. Bake at 350° for 20 to 25 minutes or until a thermometer inserted into thickest portion registers 145° (medium rare). Let stand 10 minutes. Garnish platter, if desired. Cut each rack into double chops.

  4. Note: You'll want to ask your local butcher to french the racks of lamb for you, trimming them down to clean bones and small succulent eyes of meat that will be easy to cut apart after roasting.

Christmas with Southern Living 2008