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Rosemary-Crusted Rack of Lamb

If you've always wanted to learn how to make rack of lamb, then this easy recipe is for you!

Rosemary-Crusted Rack of Lamb
Rosemary-Crusted Rack of Lamb
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Make this holiday season one to remember when you add this recipe for Rosemary-Crusted Rack of Lamb to the menu! Fresh herbs and Dijon mustard are combined to create a delicious crust, while the lamb is cooked to tender perfection. This easy lamb recipe only looks complicated — it actually won't take you long to make, as the lamb will be ready to serve within about an hour. The difficult part will be waiting for the lamb to rest before serving! This recipe is sure to win you rave reviews from family and friends.

Serves4 to 6

Cooking Vessel SizeThis recipe is created for the 3 qt. Signature Oval Baker

Total Timeunder 1 hour


  • 1 cup panko bread crumbs
  • 1 tablespoon freshly minced rosemary
  • 2 tablespoons freshly minced parsley
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons extra virgin olive oil, divided
  • 1 (8-rib) Frenched* rack of lamb (about 1 1/2 pounds)
  • Additional salt and pepper to taste
  • 1 pound red potatoes, cut into 1/2-inch wedges
  • 2 squash or zucchini, cut into 1/2-inch wedges


  1. Preheat oven to 350 degrees F. Combine the panko bread crumbs, fresh herbs, Dijon mustard, salt, pepper, and 1 tablespoon of the olive oil to make a dense crust. Set aside.

  2. Trim all but a thin layer of fat from the lamb. Score the remaining fat with a sharp knife, and pat dry. Rub the meat all over with salt and pepper.

  3. Place the oval baker on the stovetop over medium-high heat for 3 minutes. Add 2 tablespoons of the olive oil and brown the lamb on all sides, about 10 minutes. Transfer to a baking dish or large plate.

  4. Add the vegetables to the hot baker. Cook 10 minutes, stirring occasionally. Meanwhile, pack the lamb with the crust on all sides.

  5. Place the lamb on top of the vegetables in the baking dish. Transfer to the oven and bake about 15 minutes, or until the internal temperature reaches 120 degrees F. Remove from the oven and place on a cutting board; loosely cover with foil and let rest for 10 minutes.

  6. Bring the lamb out whole to the table for a dramatic presentation, and carve into chops tableside.


*Typically you will buy a rack of lamb already Frenched, or cut so that the rib bones are exposed. You can also ask your butcher to do this for you.

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I'll try it today!

Beef Pot Roast with potatoes, carrots, and onions.

Years ago we discovered a recipe for Herb Pot Roast that was memorable enough to be put in first place. The seasonings were/are so tasty with any beef that we measure out batches ahead of time so we can make this anytime we have the meat for it. YUM!

I love to make beef tenderloin over the holidays and usually serve it on New Year's Eve to a small gathring of friends and relatives.


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