Recipe courtesy of Kathleen Daelemans

Oven Roasted Rack of Lamb

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 6 servings
  • Nutrition Info
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3 racks of lamb, 6 bones each, frenched

Salt and pepper

Dijon mustard

Seasoned bread crumbs, for dredging


  1. Preheat oven to 500 degrees F.
  2. Season lamb with salt and pepper. Brush lamb with Dijon mustard, to coat. Dredge in breadcrumbs. Place on a rack into the oven for 20 minutes. Remove and allow to rest for 10 minutes. Slice and serve.