Rack of Lamb with Dijon Crust and Rosemary Cherry Tomatoes Recipe

By
Sydney Oland
Sydney Oland: Contributing Writer at Serious Eats
Sydney Oland
Sydney Oland lives in Whitehorse, Yukon Territory, where she develops recipes and owns and operates three businesses: a bean-to-bar chocolate company, an ice cream company, and a collective food production space. Previously, she wrote brunch and British food recipe columns for Serious Eats.
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Updated April 09, 2019
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One of the many reasons rack of lamb is such a treat is that it is so simple to prepare. A few minutes putting a crust together and tossing some tomatoes and rosemary in a roasting pan, followed by a hot oven, and dinner can hit the table in less than an hour. Cherry tomatoes are not at their peak in January, but roasting them under the rack of lamb coats them in lamb juice and concentrates their flavor.

In my opinion, the best way to make sure your lamb is cooked to perfection is taking its temperature with a calibrated thermometer and letting it rest. Around 10 minutes seems to be a good resting time for an average-sized rack of lamb. A few roasted potatoes and a light red wine and a spectacular Sunday supper is sitting on your table in no time flat.

Recipe Details

Rack of Lamb with Dijon Crust and Rosemary Cherry Tomatoes Recipe

Active 10 mins
Total 40 mins
Serves 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • 2 tablespoons breadcrumbs

  • 1/2 teaspoon finely chopped fresh rosemary

  • 1 tablespoons Dijon mustard

  • Kosher salt and cracked black pepper

  • One 1 1/4 to 1 1/2-pound (8-bone) rack of lamb, frenched

  • 1 pint cherry tomatoes

  • 2 sprigs rosemary

  • 1 tablespoon olive oil

Directions

  1. Preheat oven to 450°F. Combine breadcrumbs and chopped rosemary then season with salt and pepper. Spread mustard on fat cap of lamb rack, then press breadcrumb mixture evenly over mustard.

  2. Place tomatoes and rosemary sprigs in baking sheet and toss with olive oil. Season with salt and pepper. Place lamb, breadcrumb side up, over tomatoes; then place rack in oven. Roast until internal temperature reaches 125°F, then rest for 10 minutes for medium rare. Serve with light red wine and crusty bread.

Special equipment

Roasting pan

This Recipe Appears In

Nutrition Facts (per serving)
390Calories
27gFat
6gCarbs
32gProtein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories390
% Daily Value*
Total Fat 27g34%
Saturated Fat 12g60%
Cholesterol 98mg33%
Sodium 923mg40%
Total Carbohydrate 6g2%
Dietary Fiber 1g5%
Total Sugars 2g
Protein 32g
Vitamin C 11mg53%
Calcium 36mg3%
Iron 3mg17%
Potassium 511mg11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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