Source: Saveur



  • 3 racks of lamb* (about 1 kg each)
  • 1 ½ cups of fresh breadcrumbs
  • 5 Tbsp crumbled fresh goat cheese
  • Extra virgin olive oil
  • 2 large cloves of garlic, minced
  • 2/3 Tbsp fresh flat leaf parsley
  • 2 tsp fresh rosemary
  • Salt and pepper


Preheat oven at 260 C (500 F)

  • Remove lamb racks from fridge about 30 mins before cooking.
  • Combine olive oil bread crumbs, goat cheese, garlic, rosemary, parsley and salt and pepper. Mix until mixture sticks together when pressed between your fingers.
  • Rub the lamb with olive oil and salt and pepper.
  • Heat olive oil in a large pan until hot and sear lamb racks for one minute (meat side down). Turn over and sear for I minute on other side.
  • Transfer lamb into the roasting pan and spread racks with the topping.
  • Cook until meat thermometer registers about 130F /54C (medium rare), about 20 mins.
  • Let rest for about 10 minutes.
  • Serve.

* Ideally White Stripe brand (can find at Hubers or Tanglin Marketplace)

Download PDF here: British Rack of Lamb Tracy Luzuriaga