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Rack of Lamb
with Rosemary Scallion Crust


Courtesy of Gourmet Magazine


Yield: 2 servings

Prep Time: 20 minutes

Cook Time: 25 minutes



1 ¼ pound trimmed and frenched single rack of lamb (7 or 8 ribs)

1 ½ tablespoons olive oil

¼ teaspoon dried hot pepper flakes

1 clove garlic, minced

3 tablespoons thinly sliced scallion including the green part

1 teaspoon dried rosemary, crumbled

½ cup fresh breadcrumbs

Salt and pepper to taste



In a small skillet heat the oil over moderate heat until it is hot but not smoking. Add the red pepper flakes and cook them stirring for 10 seconds. Add the garlic and cook for 30 seconds. Add the scallion and the rosemary and cook stirring for 10 seconds. Stir in the breadcrumbs and salt and pepper to taste and remove from heat.  Heat an overproof skillet over moderately high heat until it is hot and add to brown the lamb, season with salt and pepper, turning it for 5 minutes, or until the sides and the ends are browned evenly. Pour off any fat from the skillet, arrange the lamb, fat and meat side up and pat the crumb mixture evenly on the fat and meat side of the lamb.  Bake the lamb in the middle of a preheated 475 degrees F oven for 15 minutes, or until a thermometer registers 130 degrees for medium-rare meat. Transfer lamb to a platter and let it stand uncovered for 10 minutes.

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