Crusty Rack of Lamb

Prep Time
Cook Time
1h 5m
Ready In

Recipe: #397

October 10, 2011

"This recipe is originally from Madam Benoit's Lamb Cookbook. It was printed in the Edith Adam's cottage column in the Vancouver Sun Newspaper 35 years ago and has graced my table at least once a year since. You'll get raves over this recipe. The preparation time as stated does not include the 1-2 hours in the fridge nor the 1 hour to get the racks up to room temperature before placing them in the oven"

Original is 5 servings


  • Serving Size: 1 (413.5 g)
  • Calories 1279.4
  • Total Fat - 100.6 g
  • Saturated Fat - 37.7 g
  • Cholesterol - 248.3 mg
  • Sodium - 537 mg
  • Total Carbohydrate - 30.2 g
  • Dietary Fiber - 2.4 g
  • Sugars - 5.9 g
  • Protein - 60.8 g
  • Calcium - 119.5 mg
  • Iron - 8.6 mg
  • Vitamin C - 20.7 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Trim excess fat off the racks

Step 2

Mix the remaining ingredients together to form a paste. You may need a bit more oil to have it all hang together

Step 3

Place half the mixture on top of each rack and press it firmly to cover as much of each rack as possible

Step 4

Wrap tightly in plastic wrap and refrigerate for 1-2 hours

Step 5

One hour before roasting remove from fridge and bringe to room temperature

Step 6

Place racks on a rack in a shallow pan and roast for 30- Place on a rack in a shallow pan and roast for 45 minutes at 375f. The internal temperature should be 160f. Do not over cook. The lamb should be pink when you carve the racks


No special items needed.

2 Reviews


Delicious! I skipped a lot of the prep time, putting the rack (I only had one rack) in the fridge for one hour, but the cooking time was perfect and a meal we enjoyed very much. Thanks for sharing this keeper!


review by:
(14 Apr 2017)


I wanted something different for Easter instead of ham and found this in my search. We love love loved it and then loved it some more! It was well worth making and since lamb is expensive I am glad I picked out a good one! The lamb was tender and so juicy and we loved the crumb topping! If you follow the directions it will amaze you!


review by:
(2 Apr 2013)

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