Ina Garten's Rack of Lamb

Elevate your dinner table with Ina Garten's Rack of Lamb, a show-stopping recipe that combines elegance and ease. This dish features tender, Frenched racks of lamb coated in a fragrant blend of garlic, rosemary, thyme, and Dijon mustard, which is then topped with crisp, golden panko breadcrumbs for a perfectly crunchy crust. Searing the lamb in an oven-safe skillet before roasting ensures a beautifully caramelized finish, while a short resting period locks in the juices for maximum flavor and tenderness. Ready in just 40 minutes, this gourmet masterpiece is ideal for special occasions or an indulgent weeknight treat. Serve it with roasted vegetables, creamy mashed potatoes, or a fresh salad for an unforgettable meal.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 racks Rack of lamb (trimmed and Frenched)
• 6 cloves Fresh garlic
• 2 tablespoons Fresh rosemary (stems removed)
• 2 tablespoons Fresh thyme (stems removed)
• 3 tablespoons Dijon mustard
• 1 cup Panko breadcrumbs
• 3 tablespoons Olive oil
• 2 teaspoons Kosher salt
• 1 teaspoon Freshly ground black pepper

Directions

Step 1

Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or aluminum foil for easier clean-up.

Step 2

Season the racks of lamb generously on both sides with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.

Step 3

In a food processor, combine garlic, rosemary, thyme, Dijon mustard, and 2 tablespoons of olive oil. Blend until it forms a smooth paste.

Step 4

Using a pastry brush or your hands, evenly spread the herb-mustard mixture over the rounded side (meaty side) of each rack of lamb.

Step 5

Press the panko breadcrumbs onto the herb-coated side of the lamb racks, ensuring an even crust.

Step 6

Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Place the lamb racks in the skillet, crust-side up, and sear for 2-3 minutes to brown the meaty side. Avoid flipping to preserve the crust.

Step 7

Transfer the skillet to the preheated oven and roast for 15-20 minutes or until the internal temperature reaches 125°F (52°C) for medium-rare, or your desired level of doneness. Use a meat thermometer for accuracy.

Step 8

Remove the lamb from the oven and let it rest on a cutting board loosely covered with aluminum foil for about 10 minutes to allow the juices to redistribute.

Step 9

Slice the racks into individual chops by cutting between each rib bone. Serve immediately, garnished with extra rosemary or thyme if desired.

Nutrition Facts

Serving size	(1073.5g)

Amount per serving	% Daily Value*
Calories	3353.3

Total Fat 265.2g	0%
Saturated Fat 99.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 662.2mg	0%
Sodium 3211.9mg	0%
Total Carbohydrate 48.0g	0%
Dietary Fiber 3.7g	0%
Total Sugars 3.6g
Protein 183.7g	0%

Vitamin D 0IU	0%
Calcium 157.7mg	0%
Iron 18.0mg	0%
Potassium 2199.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.0%

Protein: 22.2%

Carbs: 5.8%