Dijon roast rack of lamb

    40 min

    A rack of lamb is seared, and covered with a mix of breadcrumbs, Dijon mustard, garlic and rosemary before roasting. The result is succulent, perfectly roasted lamb. Try the same technique with beef or pork.

    1038 people made this

    Serves: 4 

    • 25g (1 oz) fresh breadcrumbs
    • 6 cloves garlic, minced
    • 2 tablespoons chopped fresh rosemary
    • 1 teaspoon salt
    • 1/4 teaspoon freshly ground black black pepper
    • 2 tablespoons olive oil
    • 1 (7 bone) rack of lamb, trimmed and frenched
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 2 tablespoons olive oil
    • 1 tablespoon Dijon mustard

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 230 C / Gas mark 8. Move oven shelf to the centre position.
    2. In a large bowl, combine breadcrumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
    3. Season the lamb all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven safe frying pan over high heat. Sear lamb for 1 to 2 minutes on all sides. Set aside for a few minutes.
    4. Brush lamb with the mustard. Roll in the breadcrumb mixture until evenly coated. Cover the ends of the bones with aluminium foil to prevent charring.
    5. Arrange lamb bone side down in the frying pan. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the temperature you prefer. With a meat thermometer, take a reading in the centre of the meat after 10 to 12 minutes and remove from oven, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

    How to roast lamb

    Watch our video to see how easy it is to roast lamb to perfection. Watch now!

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    Reviews in English (836)


    I made this last night it was so simple to make yet really tasty, mine did take longer to cook but it was worth the wait, all cookers vary. I'll be making it again.  -  12 Oct 2012


    Yummy truly scrumptious.  -  20 Nov 2011


    This recipe was easy and delicious. In reference to the previous comment, if the lamb was at room temp (rather than straight from the fridge) when you put it in I don't think you would have had a problem. I would recomend to anyone  -  24 Sep 2011