Lamb Rack Roast – Easy Recipe

This simple rack of lamb recipe uses a thick marinade and a flavorful paste before roasting, which creates a more consistent crust than recipes I have used with only a paste.  Finishing the lamb with a drizzle of Lucini Basil – Infused Extra Virgin Olive Oil and/or Lucini Fig Infused Balsamic adds a gourmet touch and is guaranteed to wow even the most foodie of your friends.  To show off the beautiful lamb, set it on your table for the 10-15 minute resting period before carving.

Do not forget to show off the full rack of lamb before carving!!


  • 1            Lamb rack, Frenched and excess fat removed
  • 2 TB     Dijon mustard
  • 1 TB     Ketchup
  • 1 tsp    Chili powder
  • 10        Oregano leaves, chopped fine  (or 1 tsp dried Oregano, crushed)
  • 4 TB    Extra Virgin Olive Oil
  • 1 TB     fresh Garlic, minced
  • 1 TB     prepared Horseradish
  • 1 TB     fresh Basil, minced (Oregano, Thyme or Rosemary can be substituted here)
  • 1 tsp    Salt
  • 1/4 C  Breadcrumbs
  • 1/4 C  White wine
  • 8           Parsley sprigs, including stems


Combine mustard, ketchup, chili powder and oregano in a bowl and mix well.   Coat lamb evenly with mixture and marinate in the refrigerator for 2 – 24 hours.

Preheat the oven to 425 degrees.

Heat 2 TB olive oil in the roasting pan and brown the rack of lamb on all sides.  Remove the lamb to a plate.  Deglaze the pan with the wine.

While browning the lamb, heat the other 2 TB oil in a small pan.  Add garlic, horseradish, basil and salt and saute until garlic turns light gold.  Remove pan from heat and mix in bread crumbs until a paste is achieved and the bread crumbs are fully integrated.

Coat the meat side of the lamb with the garlic/bread crumb mixture.  Set the parsley (and other fresh herbs such as bay leaves or thyme if you are so inclined) in the bottom of the roasting pan, place a backing rack on top and then return the lamb to the pan.  Roast the lamb in the oven for 15-20 minutes until the internal temperature reads 125-130 degrees (for medium rare).   Remove from the oven, and allow to rest for 10 minutes.  Slice the rack of lamb into ‘chops’ and serve 2 per person.  I top 1 chop with 1 tsp of Lucini Basil – Infused Extra Virgin Olive Oil and the other chop with Lucini Fig Infused Balsamic and both chops with a bit of minced parsley leaves chopped fine.


5 responses to “Lamb Rack Roast – Easy Recipe

  1. Bread crumbs are not listed in the ingredients. How much bread crumbs is needed for this recipe? Thanks!

  2. Hi Susan —

    It should be 1/4 Cup of bread crumbs. Let me know if you get a chance to try it!


  3. Hi Susan,
    Where does the horseradish come in? Thanks

  4. Hi Sandy —

    The horseradish is added along with the garlic and basil while the lamb is browning.


  5. It looks easy and delicious. My favorite combination

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