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Rack of Lamb

This rack of lamb seared and roasted with fresh herbs and tangy mustard makes a show-stopping centerpiece for your holiday table or dinner party. It’s savory, rich and perfect with roasted potatoes or herbed couscous.

SKU 1386-recipe

  • 8 Serves


  • 2 racks of lamb (each about 2 to 2 ½ pounds, Frenched if desired)
  • ¼ cup minced fresh parsley
  • ¼ cup minced fresh oregano
  • ¼ cup minced fresh rosemary
  • 2 tablespoons minced fresh thyme
  • 1 cup freshly made bread crumbs (not too fine)
  • 1 tablespoon plus 1 teaspoon garlic, minced
  • 1 ½ tablespoons pitted oil-cured black olives
  • ½ cup extra virgin olive oil
  • salt and pepper to taste
  • 2 scant tablespoons Dijon mustard


  1. Preheat oven to 450°
  2. Combine the fresh herbs, bread crumbs, garlic, olives, and 5 tablespoons of olive oil.
  3. Heat large sauté pan over medium high heat. Season lamb with salt and pepper. Add extra virgin olive oil to coat pan.
  4. Place lamb racks in sauté pan and sear until golden brown, about 3-5 minutes.
  5. Remove the racks from the pan and carefully brush with mustard on the section right over the eyes of the chops and the section directly in front of the eyes of the chops; this will create a single layer of mustard over the rounded top and front of the racks (do not spread mustard on skinny rib bones or on the underside of racks).
  6. Gently pat the herb mixture on the mustard, and place lamb crust side up on a roasting rack with a catch pan below.
  7. Cook in the preheated oven until lamb reaches an internal temperature of 130°, about 10 to 12 minutes, or 12 to 15 minutes for fattier racks.
  8. Deglaze roasting pan with red wine and simmer, reducing by half.
  9. Allow racks to rest 10 minutes before carving.