| Difficulty Level:   | Serves 2 - 3 | Prep Time: 5 min  | Cooking Time: 12 - 15 min |


Rosemary Crusted Rack of Lamb is a succulent and flavorful dish that combines the tenderness of premium lamb with the aromatic essence of fresh rosemary. When cooked to perfection, the rosemary crust forms a golden and crispy exterior, while the meat remains juicy and tender inside. Each bite offers a harmonious blend of savory flavors, with the natural sweetness of the lamb complemented by the earthy and piney notes of rosemary. This elegant and visually stunning dish is a true showstopper, perfect for special occasions or when you want to impress your guests.

32 oz. Rack of Lamb (Frenched)
Salt & Coarse Pepper
2 Tbs. Dijon Mustard
2 tsp. Fresh Rosemary Leaves (Chopped)
1/2 Cup Panko Breadcrumbs
How to make the perfect rack of lamb: 
  1. Preheat oven to 350°F (180°C).
  2. Season the meat on all sides.
  3. Paint Dijon mustard over the meat side of the loin and cover both ends.
  4. Mix the Rosemary and the Panko breadcrumbs together and press into the Dijon mustard to form a crust.
  5. Place on an oven-proof pan and roast in the oven until the internal temperature at the center of the lamb loin is either medum-rare or rare (see below for reference) and the breadcrumbs coating is golden brown for 12-15 minutes.
    1. 120°F (48°C) for medium-rare
    2. 130°F (54°C) for medium*

*It is not recommended to cook lamb above 130°F (54°C)

How to assemble the dish:
  1. Cut the lamb into single or double-boned chops or cut the loin off the bone and slice the loin seperately.
  2. Enjoy!