Rack of Lamb

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I use to be intimidated by the photographs in cookbooks and magazines of recipes that looked too difficult to prepare. I did’t even want to try though it looked so delicious! This beautiful presentation of rack of lamb over a bean puree looks so professional and it is so easy to do. It takes around 30 to 40 minutes to make this most impressive dish. It’s perfectly seasoned, and the cook time is quick. The lamb slices beautifully, is tender and moist, and has a wonderful savory flavor. This Lamb is perfect for your Easter Celebration or any dinner for that matter. It’s an elegant presentation without requiring any fuss or special skills! It turns out juicy, tender and cooked to medium rare perfections with a delicious crusty exterior. You can serve the lamb with a variety of your favorite sides, garden greens, mashed or smashed potatoes, creamy or grilled polenta, grilled vegetables or my favorite creamy bean puree! Go to RECIPES AND PRESS “EASTER SUNDAY”



2 racks of lamb, 1-1/2 to 1-3/4 pounds, (7 to 8 chops) each rack.

1/2 cup Dijon mustard

2 tablespoons low-sodium soy sauce

2 teaspoons fresh thyme chopped

1 tablespoon fresh rosemary

2 garlic gloves, chopped

1/4 cup  extra-virgin olive oil

Zest from one lemon

1/4 cup fresh lemon juice

1/4 teaspoon kosher salt

Lots of cracked pepper

1-1/2 cups panko crumbs

6 small mint sprigs, for garnish


Preheat the oven to 375°F.

Remove lamb from refrigerator and let sit at room temperature for 1 hour.

Take out of packaging, rinse dry well with paper towels and place on a baking sheet.

In a food processor combine, Dijon mustard, soy sauce, thyme, rosemary, garlic, olive oil, lemon zest, lemon juice, salt and pepper. Pour into small bowl, add panko crumbs and mix gently until just combined. Do not over mix.

Divide the panko mixture between the two racks and spread over the top.

Place a oven proof meat thermometer inserted diagonally into center of meat. Roast 15 minutes, roast until thermometer registers 120°F, 5 to 10 minutes more.

Turn the broiler to high and place lamb 4″ inches from heat source and brown the panko until crusty. Don’t leave the oven as the panko toasts up quickly and could burn.

Remove from oven and transfer the lamb to a cutting board and cover loosely with foil. Let stand for 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)

Slice the racks into chops by cutting between the bones.


2-15 ounce cans of white beans. Navy or cannellini beans
1/2 teaspoon kosher salt
Cracked pepper
2 scallions, chopped small
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
1 teaspoon of fresh thyme leaves pulled off stem and 5 basil leaves


Place the beans in a calendar and rinse gently with cool water until in runs clear. Drain all the water out and pour into a food processor. Add salt, pepper to taste, scallion, and lemon juice and olive oil into a food processor, process until smooth. Adjust the seasoning adding more salt if necessary.

To serve the lamb, slice in between the ribs to separate the chops. Place 1/4 cup of the bean puree on the middle of a dinner plate and spread into a circle. Place three lamb chops thick side down in the puree to help them stand together. Garnish with fresh mint and serve lemon wedges sliced into quarters on the side!




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1 Comment

  1. dholcomb1

    sounds wonderful


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