wooden board with garlic herb panko crusted rack of lamb and 2 chops; roasted garlic cloves and sprig of rosemary

Roasted Rack Of Lamb With Garlic-Herb Rub

Contributor: Emily Paster

Rack of lamb is an elegant main course that is worthy of a special occasion or even a holiday dinner. While rack of lamb can be expensive, it is easy to cook to perfection and never fails to impress.

  • Author: Emily Paster
  • Prep Time: 20 minutes
  • Rest Time: 1 hour, 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 6 servings 1x
  • Category: Entree
  • Method: Roast
  • Cuisine: American


Units Scale
  • 6 cloves of garlic, peeled and halved
  • 1 cup dry, unseasoned bread crumbs such as panko
  • 1 cup flat-leaf or Italian parsley leaves, lightly packed
  • 1 Tbsp. fresh rosemary leaves
  • 2 tsp. Dijon mustard
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 2 and 1/2 lbs. Frenched racks of lamb
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper


  1. To make the garlic-herb crust, place the garlic, bread crumbs, parsley, rosemary, and mustard in the bowl of a food processor and process a few times.
  2. With the motor running, pour in the olive oil and process until the ingredients form a paste. Set aside.
  3. At least one hour before cooking, season the racks of lamb on both sides with the salt and pepper.
  4. Spread the herb mixture over the top side of the racks, that is, the side with the fat.
  5. Place the racks of lamb on a baking sheet and refrigerate until needed.*
  6. Preheat the oven to 450°F. Just before cooking, drizzle the top of the racks of lamb with a little more olive oil.
  7. Roast the racks of lamb for 20 to 25 minutes, until the internal temperature reaches between 125 and 130°F.
  8. Allow the lamb to rest for five minutes before carving into single or double chops for serving.
  9. Serve immediately.

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*May be prepared up to one day in advance.