• Cooking Time:
  • Servings:
  • Preparation Time:


  • 16 ounces rack of lamb -- cleaned
  • 3 tablespoons vegetable oil
  • 3 cloves garlic -- crushed
  • 2 sprigs rosemary
  • 1 pinch black pepper
  • 1 1/2 tablespoons Dijon mustard
  • 1/2 cup bread crumbs
  • 2 teaspoons olive oil
  • 1 cup lamb stock or beef stock
  • 4 tablespoons kalamata olive juice
  • 1 teaspoon garlic -- minced
  • 2 tablespoons shallots -- minced
  • 1 teaspoon cornstarch
  • 1 teaspoon cold water


  • Lamb: These steps can be done up to 12 hours ahead of time.
  • Coat the lamb rack with the vegetable oil.
  • Add crushed garlic cloves, rosemary, and black pepper.
  • Let marinate for 6-24 hours, refrigerated.
  • Sear the marinated lamb rack in a hot pan until outside is golden brown color and inside is rare.
  • Let cool.
  • Rub mustard over the meat.
  • Combine bread crumbs and olive oil and press mixture onto the mustard-coated lamb.
  • Pan sear the lamb the lamb, bread crumb side down.
  • Once desired color is reached, flip over to bone side and place in 350 degree F oven for 10 to 12 minutes, until an internal temperature of 130 degrees F has been reached (this is medium).
  • Slice into two bone sections and serve.
  • Olive Jus: In a saucepan, heat vegetable oil.
  • Add the shallots.
  • Cook until translucent.
  • Add garlic and cook until aroma is noticeable. Add stock and olive juice.
  • Reduce on stove top down to about 1 cup of liquid, about 5-15 minutes.
  • Adjust seasonings and thicken with cornstarch mixture.
  • Use immediately or hold warm until needed.


This make a great dish!

Categories: Lamb/Sheep  Main Dish  Oven 

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