Dijon Rack of Lamb

Dijon Rack of Lamb

cracking-pepper, freshly-ground-pepper, lamb, dijon, Panko

Christmas dinner means one thing in my family:  Rack. Of. Lamb.  

Foodie Note: Read through this recipe before Christmas dinner as it advises you to marinate the lamb overnight.  If this step gets skipped and the chef opts for a quick marination, no worries.  In my family we have a saying, “If you don’t tell them, they’ll never know…”  This may be morally questionable advice outside the kitchen, but let’s save that for another day.

This recipe was adapted from Metropolitan Market.

rack-of-lamb, marinate, thyme, garlic, fresh-lamb

seared-lamb, rack-of-lamb, dijon, raw, holiday-dinner, garlic

Serves 4


1 rack of lamb

¼ cup Dijon mustard

3 cloves garlic, minced

4 springs thyme, chopped

1 tablespoon olive oil

¼ cup Panko breadcrumbs



1)    Roast lamb with olive oil and pepper.  Press garlic and thyme on the meat.  Let marinate 2 hours or over night

2)   Preheat oven to 425*F

3)   Heat a shallow roasting pan over medium heat. Place rack fat side down into hot pan.  When the meat starts to sizzle, place in oven.  Turn over after 10 minutes, coat with Dijon sprinkle with Panko breadcrumbs.  Cook 10 more minutes and remove from oven.  The meat should register 110*F.  Set aside for 15 minutes to rest

4)   Reheat the lamb in the oven for 5 minutes;  medium rare will be 145*F.  Slice into chops and serve alongside Salt and Pepper Fingerling Potatoes and herbed Greek yogurt.

Dijon, thyme, rack-of-lamb, roasted, pan-fried, marinate, rare