Lamb Chops Sweet Potato Brussel Sprouts
Herb Encrusted Rack of Lamb

Breaded Rack of Lamb


  • 2 Racks of Lamb
  • 3 Tablespoons of Dijon Mustard
  • ½ Cup of Italian Bread Crumbs
  • ½ Cup of Panko Bread Crumbs
  • 2 Sprigs of Fresh Rosemary (minced)
  • 3 Sprigs of Fresh Thyme (minced)
  • 4 Garlic Cloves (minced)
  • 3 Tablespoons of Olive Oil
  • Salt and Pepper


  1. In a frying pan add the oil and turn the heat to high.
  2. Rub salt, pepper, and ½ of the minced garlic all over the lamb (top and bottom).
  3. Place the lamb in the pan, turn the heat down to medium and sear on all sides (approx 3-4 min).
  4. Remove lamb and place on a baking sheet.
  5. Preheat oven to 400 degrees F.
  6. Rub Dijon mustard all over the lamb.
  7. In a small bowl, combine both types of bread crumbs, remaining garlic, rosemary, thyme, and little more salt and pepper.
  8. Sprinkle the breadcrumb mixture over the lamb, the dijon mustard will help it to stick. Scoop and pat the crumbs all over the lamb.
  9. Cook in the oven for 15-17 minutes, until the internal temp, is 130 -133 F max, this will make it a nice medium-rare in the middle.
  10. Remove from heat and allow the meat to rest for 5 minutes, this will bring the temperature up another 5 degrees, which is why you don’t want to overcook in the oven.
  11. When ready to slice the meat, place the rack of lamb on a cutting board.  Hold the bones up to the ceiling and slice down into the meat, following the rib downward.

Watch How To Make It

Lamb Chops Sweet Potato Brussel Sprouts