A rack of lamb is a show-stopping centerpiece for any dinner table — elegant, flavorful, and surprisingly easy to prepare. Coated in fresh herbs, garlic, and breadcrumbs, this lamb develops a beautiful golden crust while staying tender and juicy inside. Paired with a silky red wine reduction, it’s a dish that feels both luxurious and comforting — perfect for holidays, celebrations, or when you want to elevate your home dining experience.
Recipe Details
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Prep Time: 20 minutes
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Cook Time: 35 minutes
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Total Time: 55 minutes
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Servings: 4
Ingredients
For the Lamb:
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2 racks of lamb (about 1 ½ – 2 pounds each), frenched
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3 tablespoons Dijon mustard
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3 cloves garlic, minced
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½ cup breadcrumbs (panko or fresh)
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2 tablespoons fresh rosemary, finely chopped
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2 tablespoons fresh thyme, finely chopped
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2 tablespoons fresh parsley, finely chopped
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3 tablespoons olive oil
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Salt and freshly ground black pepper, to taste
For the Red Wine Reduction:
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1 cup dry red wine
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½ cup beef or veal stock
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1 shallot, finely chopped
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2 tablespoons unsalted butter
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1 teaspoon fresh thyme
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Salt and pepper, to taste
Instructions
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Prepare the Lamb:
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Preheat oven to 400°F (200°C).
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Season racks of lamb generously with salt and pepper.
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Heat 1 tablespoon olive oil in a skillet over medium-high heat.
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Sear lamb on all sides until browned, about 2–3 minutes per side. Remove from skillet.
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Make the Herb Crust:
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In a small bowl, combine breadcrumbs, garlic, rosemary, thyme, parsley, and 2 tablespoons olive oil. Mix well.
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Brush Dijon mustard over the seared lamb racks.
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Press the breadcrumb-herb mixture onto the lamb to coat evenly.
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Roast the Lamb:
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Place lamb on a roasting pan, bone-side down.
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Roast in preheated oven for 20–25 minutes for medium-rare (internal temp 125–130°F), or longer for desired doneness.
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Remove from oven, cover loosely with foil, and let rest 10 minutes before slicing into individual chops.
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Prepare the Red Wine Reduction:
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In the same skillet used for searing, add shallots and cook until softened.
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Pour in red wine and stock, scraping up browned bits.
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Add thyme and simmer until reduced by half.
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Whisk in butter until smooth and glossy. Season with salt and pepper.
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Serve:
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Slice lamb into chops, arrange on a serving platter, and drizzle with red wine reduction.
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Garnish with fresh herbs if desired.
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Chef’s Notes
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For an extra-crispy crust, toast the breadcrumbs lightly in a pan before mixing with herbs.
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Pair with sides like garlic mashed potatoes, roasted asparagus, or a light couscous salad.
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Use a meat thermometer to ensure perfect doneness.
✨ From the D'Recipe Book at D’Rite Stuff ✨
Impress your guests with this gourmet lamb dish, prepared easily at home. Explore premium roasting pans, carving knives, and elegant serveware at dritestuff.com to make every dinner party shine.