This Roast Rack of Lamb is incredibly delicious and so festive.
Perfect for a holiday gathering of friends and family. So impressive!
I love to make it with persillade, which is a mixture of bread crumbs, herbs, garlic, and shallots.
Be sure not to over-cook the chops because if you do, the meat will dry out, and you definitely do not want dry lamb chops!
There are many cuts of lamb to choose from, and they are all delicious. But we think there is something so festive and just screams “special occasion” meal!
These are so flavorful and make an incredible presentation.
Gently press the persillade to the roast.
You may need to reapply as you assemble the roast into the standing position if you decide to present it in the manner.
It’s so impressive! And the overall taste of the persillade against the juicy, deeply flavorful lamb is truly something to behold.
When you bring this incredible Roast Rack of Lamb to your holiday table, your family and friends will truly be awe-inspired by your creation. Yes!
Rare to medium-rare is the way to go, and using an instant-read thermometer ensures a perfect rack of lamb. Your guests will be so impressed!!
For another amazing lamb recipe, you will love our Grilled Marinated Lamb Chops!
Now, go ahead and make this amazing Roasted Rack of Lamb recipe!
Roast Rack of Lamb
- Roasting pan
- 2 rack lamb each 1 1/2 lb - 1 3/4 lb, with 7 or 8 ribs, frenched and trimmed of excess fat
- 1 cup bread crumbs fresh, coarse, I use my food processor
- 3 tbsp olive oil
- 2 tbsp chicken stock
- 2 shallots finely chopped
- 2 garlic cloves chopped
- ¼ cup parsley fresh, finely chopped
- 1 tbsp thyme fresh, finely chopped
- 1 tbsp rosemary fresh, finely chopped
- Kosher salt and freshly ground black pepper
- Preheat oven to 450°F.
- Salt and pepper the racks of lamb all over.
- Place the racks of lamb, bone side down in a roasting pan and roast until an instant-read thermometer inserted into the thickest part of the lamb (but not touching the bone) registers 125 F for rare or 135 F for medium rare, about 20 - 25 minutes.
- While the meat is roasting, in a medium-sized bowl, combine the bread crumbs, oil, stock, shallots, garlic, parsley, thyme, rosemary, 1/4 teaspoon salt and 1/8 teaspoons of pepper and mix well.
- Pre-heat the broiler on high.
- Pat the bread crumb mixture evenly on the meat side of the lamb.
- Place the lamb under the broiler and broil until the topping is lightly browned, 2 - 3 minutes. Watch closely...don't let it burn!
- Transfer the racks to a cutting board and slice the racks into chops by cutting between the bones.
- Transfer the chops to a platter or arrange 2 or 3 chops on individual plates.
- Garnish with parsley and serve at once.