Parmesan-Crusted Rack of Lamb

By Chad Carns

Dust off that old Bordeaux, Parmesan-crusted Rack of Lamb is the perfect dish for a special date night at home.

Nothing says “you are special” more than preparing a decadent Parmesan-crusted Rack of Lamb for your dinner date (except maybe Butter Poached Lobster). Rack of lamb is going to be pricey and you will need to stop by a quality meat market to procure the lamb. Ask your butcher to “French” the rack. That just means to trim the fatty parts around the bones.


1 rack of lamb
2 T olive oil
2 T Dijon mustard
1/4 c bread crumbs
1/4 c parmesan cheese
1 T thyme, chopped
1 T parsley, chopped





Preheat oven to 425 degrees. Sear lamb in olive oil until golden brown on both sides. Spread mustard over lamb. Mix bread crumbs, cheese and herbs. Spoon over lamb. Roast in oven until meat thermometer reaches 145 degrees.

TGB Tip: Ask your butcher to grind the

trimmings for the best lamb burgers you

ever tasted.

Parmesan-Crusted Rack of Lamb
Categories are measured on a scale of 0-10. Find out more about our measuring system »
Skill Level2
Time 7

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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