Rack of Lamb with Dijon Crust and Rosemary Cherry Tomatoes

In my opinion, the best way to make sure your lamb is cooked to perfection is taking its temperature with a calibrated thermometer and letting it rest. Around 10 minutes seems to be a good resting time for an average-sized rack of lamb. A few roasted potatoes and a light red wine and a spectacular Sunday supper is sitting on your table in no time flat.

Rack of Lamb with Dijon Crust and Rosemary Cherry Tomatoes

About This Recipe

Yield:Serves 4
Active time:10 minutes
Total time:40 minutes
Special equipment:Roasting pan
This recipe appears in: Pantry Essentials: All About Dijon Mustard Sunday Supper: Rack of Lamb with Dijon Crust and Rosemary Tomatoes


  • 2 tablespoons breadcrumbs
  • 1/2 teaspoon finely chopped fresh rosemary
  • 1 tablespoons Dijon mustard
  • Kosher salt and cracked black pepper
  • 1 1 1/4–1 1/2 (8 bone) pound rack of lamb, frenched
  • 1 pint cherry tomatoes
  • 2 sprigs rosemary
  • 1 tablespoon olive oil


  1. 1

    Preheat oven to 450°F. Combine breadcrumbs and chopped rosemary then season with salt and pepper. Spread mustard on fat cap of lamb rack, then press breadcrumb mixture evenly over mustard.

  2. 2

    Place tomatoes and rosemary sprigs in baking sheet and toss with olive oil. Season with salt and pepper. Place lamb, breadcrumb side up, over tomatoes; then place rack in oven. Roast until internal temperature reaches 125°F, then rest for 10 minutes for medium rare. Serve with light red wine and crusty bread.

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