Rack or Crown Roast of Lamb


1 rack or crown of lamb (3 to 5 pounds)
Olive oil, to cover lamb
Dijon mustard, to brush on lamb
1 cup fresh bread crumbs, or ground almonds or macadamia nuts
2 cloves garlic, minced
1/4 cup minced fresh parsley
1/4 teaspoon rosemary crushed
1/4 teaspoon pepper
1/4 teaspoon thyme


Brush meat with olive oil and toast at 400 degrees F for 20 minutes. Brush on mustard. Mix crumbs or ground nuts with garlic, parsley, rosemary, pepper, and thyme, and gently apply a coating over the mustard by hand. Return to oven and continue to roast at 375 degrees F for 25 to 35 minutes (lamb should be pink inside after about 25 minutes of cooking). Serve with a mustard or garlic hollandaise sauce, if desired.


Serves 6 to 8.

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