Rack of Lamb With Mustard and Herbs

"My daughter served this for a dinner party recently, and we all really liked it, so I asked her for the recipe. She said she got if from her one of her Williams-Sonoma cookbooks, though I don't know which one. But I think this recipe produces a wonderfully flavorful rack of lamb that we all enjoyed. I hope you do, too."
photo by Chef floWer photo by Chef floWer
photo by Chef floWer
Ready In:
2 racks of lamb




  • Season lamb with salt and pepper.
  • Heat oil in sauté pan over medium-high heat. Sear lamb, one rack at a time. Using tongs, hold each rack upright; sear ends, about 20 seconds each. Rack should look golden. Transfer racks to 13x9-inch baking dish.
  • In a bowl, stir together bread crumbs, garlic, thyme, rosemary, butter, and a pinch of salt; mix well.
  • Brush seared lamb with a thin layer of mustard. Sprinkle bread crumbs over surface of lamb, pressing so it adheres well.
  • Roast lamb at 400° until a thermometer reads 120° (about 20 minutes for rare, 25 minutes for medium-rare).
  • Before slicing, let lamb rest on cutting board 10 minutes to allow juices to redistribute.

Questions & Replies

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  1. Hubby and Little Miss (DD) loved the lamb. I don't eat red meat so I can't comment on the flavour but Little Miss (6 year old) had second servings. I only used one rack of lamb and it was more then enough for one adult and one child. I will make this one again when we have company. Served it with Recipe #408349. Thank you so much NorthwestGal for posting your recipe.
  2. This is an awesome meal. It is from the Williams-Sonoma Bride & Groom Cookbook. I made it for the first time for Christmas dinner for my husband and me and we loved it. Since it was just the two of us, we had enough leftovers to make lamb pitas the next day and it was just as good. Then I made it for my mom & stepdad and it made enough for seconds for all four of us.


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