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Charlize Theron – Roasted Rack of Lamb

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  • 2 tbs Dijon mustard
  • 2 tbs olive oil
  • 2 tsp fresh rosemary chopped (or 3/4 tsp dry)
  • 1 tbs fresh lemon juice
  •  1 rack of lamb
  •  Panko breadcrumbs



Preheat oven to 425F

Cut crisscrosses in fatty side of rack (not into meat, just into fat).

Brown in a heavy bottomed pan over medium high heat. Fat should start to melt a bit and color brown (four or five minutes).

Mix first four ingredients to make a paste.

Take rack off heat and paint with paste.

Coat with panko breadcrumbs.

Roast in oven fat side up (bones facing down) 17 to 20 minutes for medium rare. Thermometer will read 130F. remove from oven.

Let rest for 10 minutes. Temperature will still rise another 5 degrees.

Resting helps the juices stay in the meat when you slice it.

Carve along the bones in single or double chops.

1 rack serves two big appetites.



P.S. if you are making two racks, the paste and the dry rub should cover both.