Rack of Lamb With Sage Crust

"A true classic"
photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:




  • Preheat the oven to 475°F.
  • Season the lamb generously with salt and pepper.
  • Place a large cast-iron skillet over high heat, when very hot, add the oil and sear one of the racks all over until it is very brown, about 2 minutes per side.
  • Transfer to a roasting pan fitted with a rack, laying it rounded side up.
  • Repeat with the remaining rack.
  • Cover with foil and set aside.
  • Place the remaining ingredients, except the vinegar, in a food processor.
  • Add 1/2 tsp salt and 1/4 tsp pepper, and process until it forms a paste.
  • Press the paste onto the racks.
  • Roast until desired doneness, 15 min for medium rare.
  • Allow to rest for 5 min, covered, then carve and serve drizzled with balsamic vinegar.

Questions & Replies

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  1. rosslare
    Absolutely divine! Made as instructed, great results! Crispy outside and pink and juicy inside!Wonderful garlic and sage aromas!For variety, I might try adding 1 lemons zest to the crumb mixture, next time.
  2. bridget.horder
    The instructions are to ambiguous no stars see ya
  3. Bergy
    What a SAGE chef you are. I would give this a 6 if we could,excellent flavor and I love lamb. I scaled the recipe down to do 1/2 rack and it worked well. Thanks Malrkey for a great recipe. Added comments- I love lamb and I love this recipe!!! I did an 8 rib rack, - The flavor was excellent and this is a definate do again recipe Thanks Malarkey testay 2 Jan 08 This is such a tasty recipe I made it yet again -perfect every time. I served it with a wonderful parsnip recipe#189176 they compliment each other perfectly. Thanks again Malarkey 11 Oct 09Had it for our Thanksgiving dinner - Love this recipe
  4. Vicki in AZ
    Lovely! Definitely 5 stars.


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