Herb-Crusted Rack of Lamb

Prep time: 
 Cook time: 
 Total time: 
75 minutes
Herb-Crusted Rack of Lamb

When planning your next dinner party menu, what could be better than a show-stopping entrée that doesn't need a lot of attention at the last minute? Serving a rack of lamb makes portioning easy - something that can be problematic with other roasted meats such as chicken and pork. The recipe starts by searing the rack and then patting on the coating to keep it extra juicy. When served, the crunchy texture of the hazelnut, horseradish and breadcrumb crust contrasts perfectly with the tender lamb. Elegant and easy.


  • 2 racks of lamb, bones trimmed and frenched
  • 1/3 cup Bubbies Prepared Horseradish (press out all excess brine)
  • 1/2 cup hazelnuts, toasted, skinned and finely chopped
  • 1/4 cup breadcrumbs or panko
  • 3 garlic cloves, minced
  • 1/4 cup Bubbies Sauerkraut, and finely chopped (press out all excess brine)
  • 2 tbsp fresh mint, finely chopped
  • 1 tbsp fresh oregano, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • ½ tsp freshly ground pepper


  1. Preheat oven to 400 degrees.
  2. Trim each rack of excess fat and season with salt and pepper.
  3. Let rest on a baking sheet at room temperature for 30-45 minutes.
  4. Toast hazelnuts in oven for about 8-10 minutes.
  5. Let cool, then rub together with a kitchen cloth; this will remove most of the skins.
  6. Don’t worry about removing all of the skin.
  7. To make crust, finely chop or pulse in a food processor the horseradish, hazelnuts, crumbs, garlic, sauerkraut, herbs, salt and pepper.
  8. Heat 2 tablespoons oil in a large ovenproof skillet on medium-high heat.
  9. When the oil is hot add one lamb rack, meat side down, and sear well on each side and end. Set aside and sear the second rack.
  10. Brush each rack with olive oil and coat each rack with the crust, patting the mixture a bit so it sticks.
  11. Arrange each rack crust side up on a baking sheet or in the same skillet and roast for 20-25 minutes.
  12. Insert a thermometer and check for desired doneness (125 degrees for rare).
  13. Let racks rest for about 5 minutes before carving.
  14. Cut each lamb rack between the bones and serve.
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