Rosemary Rack of Lamb


1/4 cup (60 mL) fresh bread crumbs
1 tbsp (15 mL) chopped fresh rosemary
1 tbsp (15 mL) grated Parmesan cheese
1 minced clove of garlic
1 pinch each of salt and pepper
1 tbsp (15 mL) Dijon mustard
1 lb (454 g) rack of lamb, (about 8 bones)
1 tbsp (15 mL) extra-virgin olive oil


In small bowl, combine bread crumbs, rosemary, Parmesan cheese, garlic, salt and pepper. Spread mustard evenly over lamb; coat with bread crumb mixture.

In ovenproof skillet, heat oil over medium-high heat; cook lamb, fat side down, until golden, about 2 minutes. 

Bake in 425°F (220°C) oven until meat thermometer registers 145°F (63°C) for medium-rare, about 15 minutes.

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