Williams-Sonoma’s Rack of Lamb with Herb and Mustard Crust

My earliest memories of eating rack of lamb are around the rectangular, shiny, wooden dining room table at my parents’ home surrounded by my grandparents on Easter. I recall we only ate it on holidays and fancy occasions and always at the apropos fancy table reserved for when guests were visiting. Ever since moving into my own homes, I have never attempted the feat of such a large cut of meat by myself and only eat lamb when at a restaurant cooked by professionals. Until now…

Herb-Crusted Rack of Lamb ©EverydayCookingAdventures2014

I have always found that Williams-Sonoma’s recipes are the most reliably delicious, followable, and beautiful ones that I rarely have ever had a mishap with. Therefore, I knew it would be the go-to for my first attempt at rack of lamb on my own, without my mom’s guidance. I found that the cooking time was more like 35 minutes however my lamb chops were very large and meaty, unlike the usual thinner variety. I made just one rack for us and propped it up against the side of a large roasting pan I normally use only for Thanksgiving turkey or a whole roast chicken. The recipe was easy to follow, thankfully, and we relied on a meat thermometer for when to take it out of the oven (130ºF). It was perfectly tender and flavorful but I only wished I’d remembered the essential mint jelly!

Herb-Crusted Rack of Lamb ©EverydayCookingAdventures2014

Rack of Lamb with Herb and Mustard Crust

Recipe By: William-Sonoma Kitchen
Serves: 8 people (use 1 rack and 1/2 the recipe for 4 people)


  • 2 racks of lamb, each with 8 ribs, Frenched (about
    2 1/2 lb. total)
  • Kosher salt and freshly ground pepper, to taste
  • 1 1/2 cups fresh bread crumbs
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 Tbs. chopped fresh mint
  • 1 Tbs. chopped fresh rosemary
  • 2 Tbs. Dijon mustard
  • 2 Tbs. olive oil


1. Season the racks of lamb with salt and pepper, pressing to stick. Let stand at room temperature for 1 hour. In a bowl, stir together the bread crumbs, parsley, mint, rosemary, salt and pepper.

2. Preheat an oven to 375°F. Brush the meaty side of each lamb rack with 1 Tbsp. mustard. Pack the bread crumb mixture onto the meaty side.

3. In a large fry pan over medium-high heat, warm the olive oil until just smoking. Add the lamb racks, bread-crumb side down, and brown on both sides, about 2 minutes per side.

4. Place the racks, bread-crumb side up, on a rack in a roasting pan. Transfer to the oven and roast until the crust is nicely browned and an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 130°F for medium-rare, 25 to 30 minutes, or until done to your liking.

5. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 10-15 minutes. Carve the racks into double chops and serve immediately.

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One Response to Williams-Sonoma’s Rack of Lamb with Herb and Mustard Crust

  1. Laney (Ortensia Blu)

    Rack of lamb is such a wonderful recipe! And this is almost exactly how I make mine, with the addition of fresh garlic. For a few years, we ordered a lamb from Helena, Montana that came butchered and wrapped and frozen. Every Sunday was Lamb Sunday! You must get amazing lamb where you are Pam!

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