Roasted Rack of Lamb with Herbed Carrots


I love making lamb and this is a simple recipe for anytime of the year.  I usually plan on 2-3 ribs per person when I plan on making it as an entree. You can find rack of lamb in any grocery store.  Make sure before you even start marinating the lamb, the ribs are cleaned or "frenched".  If your not sure what that means, ask the butcher for help.  I love either a Petite Sirah or a Merlot with lamb.  Cheers!


For the lamb coating

  • 1/2 cup Panko breadcrumbs
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons extra virgin olive oil

For the lamb

  • 1 rack of lamb (6-8 ribs), trimmed and bones frenched
  • 1 tablespoon each salt and pepper
  • 2 tablespoons extra virgin olive oil
  • 2–3 tablespoons Dijon mustard

For the herbed carrots

  • 2 pounds small tri-colored carrots or petite orange carrots, peeled, trimmed
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon salt and pepper
  • 3 teaspoons freshly chopped Italian parsley

Heat the oven to 450°F and put the oven rack in the center of the oven.

To make the lamb coating: In a small bowl, combine breadcrumbs, garlic, rosemary, salt and pepper. Stir in extra virgin olive oil to moisten the mixture. Set mixture aside.

To roast the lamb: Sprinkle rack of lamb on all sides with 1 tablespoon each salt and pepper. Heat 2 tablespoons of extra virgin olive oil in a large oven-safe skillet on high heat. Sear all sides of the lamb for 1-2 minutes in the skillet. Transfer the lamb to a plate.

Brush the lamb with the Dijon mustard. Top with the breadcrumbs, gently pressing them into the rack. Wrap the bones with foil so they don’t burn. Transfer the rack back into the skillet and place in the oven. Cook lamb 15–20 minutes or until an instant-read thermometer reaches 130°F for medium rare. Cook 5 minutes longer for medium. Transfer the rack to a cutting board and tent with some foil and allow to rest for 10 minutes. When ready to serve, slice between each bone to separate the chops.

To make the herbed carrots: Place carrots in a mixing bowl. Add the olive oil, rosemary, thyme, salt, and pepper and toss to coat carrots. Spread mixture evenly onto a baking sheet lined with foil or parchment. Roast in the preheated oven at 450°F for 25–30 minutes or until carrots are caramelized and fork tender. Place roasted carrots into a serving bowl and sprinkle parsley over the top. Add more salt and pepper if needed.

Wine Pairing:
2021 Spellbound Petite Sirah
2022 Frog’s Leap Petite Sirah
2018 Dutton-Goldfield Pinot Noir
2022 Davis Bynum Pinot Noir

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