A Brief History and Background on Rack of Lamb

The rack of lamb has long stood as a prized centrepiece in European cookery, especially in French and British traditions. Cut from the rib section of the lamb, this tender and flavoursome portion gained popularity not just for its rich taste, but also for its elegant presentation. The French coined the term carré d’agneau to refer to the rack, often prepared en couronne (crown roast) or à la persillade (with a parsley crumb crust).

What makes this cut special is its tenderness and delicate flavour, which comes from the young age of the animal. Unlike more robust cuts from older lamb, the rack remains soft and succulent with minimal cooking. It’s often French-trimmed—meaning the bones are scraped clean for a refined look—making it a favourite for formal occasions and celebratory meals.

When cooked in pairs and stood bone-to-bone, the racks take on an almost architectural presentation. This style of cooking not only looks beautiful but also allows the meat to cook evenly while locking in moisture.

Rack of Lamb Ingredients (Serves 4)

2 racks of lamb, French-trimmed (about 8 bones each, 700–800g per rack)
2 tbsp Dijon mustard
Salt and freshly ground black pepper
1 tbsp olive oil

For the Crumb Mixture:

100g fresh white breadcrumbs (preferably from day-old bread)
2 garlic cloves, finely minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
Zest of 1 lemon
2 tbsp chopped fresh parsley
2 tbsp grated Parmesan cheese (optional for extra depth)
2 tbsp olive oil
Salt and pepper, to taste

Instructions

Preheat the oven to 200°C (180°C fan) / Gas Mark 6.
Prepare the lamb:
Season the racks generously with salt and pepper. Heat a large ovenproof frying pan over medium-high heat with 1 tbsp olive oil. Sear the lamb racks, fat-side down first, until nicely browned (about 2–3 minutes per side). Set aside to cool slightly.
Make the crumb mixture:
In a bowl, combine the breadcrumbs, garlic, rosemary, thyme, lemon zest, parsley, Parmesan (if using), and a good pinch of salt and pepper. Mix in the olive oil until the crumbs are well coated but not soggy.
Coat the lamb:
Once the lamb has cooled slightly, brush the fatty side with Dijon mustard. Press the crumb mixture onto the mustard-coated surface, ensuring an even layer that adheres well.
Stand the racks:
Interlock the bones of the two racks so they stand together in a curved formation, bone-to-bone. Place in a roasting tray or back into the ovenproof pan.
Roast:
Place in the preheated oven and roast for 25 minutes for medium-rare (internal temperature of ~55°C). Cook a little longer for medium (~60°C), if preferred.
Rest:
Remove from the oven and loosely cover with foil. Rest for 10 minutes before carving.
To serve:
Slice between the bones into individual cutlets and arrange on a warm serving platter.

What Pairs Well with Rack of Lamb?

Red wine: A classic Bordeaux, Rioja, or Syrah pairs beautifully due to the lamb’s richness.
Potatoes: Try buttery mashed potatoes, gratin dauphinois, or rosemary-roasted new potatoes.
Greens: French beans, minted peas, asparagus, or sautéed spinach offer a clean contrast.
Sauce: A red wine reduction, mint chimichurri, or classic jus enhances the savoury flavour.

Final Tip

If you’d like to prep ahead, you can coat the lamb with mustard and the crumb mixture a few hours in advance and refrigerate. Just bring to room temperature before roasting.