Tested till perfect Rosemary Rack of Lamb
Rosemary Rack of Lamb
Photography by Matthew Kimura

Rosemary Rack of Lamb

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2009

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 2


  • 1/4 cup 1/4cupfresh bread crumbs
  • 1 tbsp 1tbspchopped fresh rosemary
  • 1 tbsp 1tbspgrated Parmesan cheese
  • 1 1minced clove of garlic
  • 1 pinch 1pincheach of salt and pepper
  • 1 tbsp 1tbspDijon mustard
  • 1 lb 1lbrack of lamb, (about 8 bones)
  • 1 tbsp 1tbspextra-virgin olive oil
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In small bowl, combine bread crumbs, rosemary, Parmesan cheese, garlic, salt and pepper. Spread mustard evenly over lamb; coat with bread crumb mixture.

In ovenproof skillet, heat oil over medium-high heat; cook lamb, fat side down, until golden, about 2 minutes.

Bake in 425°F (220°C) oven until meat thermometer registers 145°F (63°C) for medium-rare, about 15 minutes.

Nutritional Information Per serving: about

cal 316 pro 27g total fat 21g sat. fat 6g
carb 4g fibre 1g chol 86mg sodium 254mg

% RDI:

calcium 7 iron 15 vit A 1 vit C 2
folate 12
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