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I love where I live. With Sonoma’s breathtaking beauty among her rolling hills, picturesque vineyards, and the close-knit community I am blessed to call home, it's easy to say I love what I do. As a real estate professional and food writer, Sonoma Dish endeavors to share with you my enthusiasm for living the wine country lifestyle.



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  • Writer's picture Therese Nugent

Roast Rack of Lamb with Mustard-Herb Bread Crumb Crust

The rack of lamb is perfect in its simplicity. Just a mustard-herb rub is necessary to showcase this cut. Rack of lamb is best eaten rare to medium.

Roast Rack of Lamb with Mustard-Herb Bread Crumb Crust

Serves 4

3 cloves garlic, peeled

2 tablespoons fresh rosemary, coarsely chopped

2 tablespoons extra-virgin olive oil

¾ cup bread crumbs

1 8-bone rack of lamb, trimmed and frenched

salt and freshly ground black pepper

3 tablespoons Dijon-style mustard

1. In a food processor, combine the garlic, rosemary, oil, and bread crumbs and set aside.

2. Liberally season the rack of lamb with salt and pepper. Brush the meat with the mustard and coat with the bread crumb mixture.

3. Arrange the rack bone-side down in a roasting pan. Roast the lamb in a preheated 425-degree oven for 20 minutes or until a meat thermometer reads 140 degrees for medium-rare. Let rest 5 to 7 minutes, loosely covered, before carving between the ribs.


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