Get set to enjoy this delightful dish that promises to add a flavorful twist to your dinner routine.

DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.


Rack of lamb is a versatile dish that can be enjoyed on various occasions. It’s an excellent choice for elegant dinner parties, festive holiday gatherings, or intimate celebrations with loved ones. Simplify the dish for a classic filling dinner that makes for great leftovers!


1 New Zealand Spring Frenched Lamb Rack
2 tablespoons Parsley, fresh
1/2 teaspoon thyme, dried
1 Large Clove Garlic, minced
1 tablespoon (15 ml ) Olive Oil, Extra Virgin
1/2 cup Breadcrumbs, Fresh
1 tablespoon Dijon Mustard
Salt and Pepper to taste


  1. In a mixing bowl, combine the finely chopped parsley, thyme leaves, minced garlic, olive oil, and breadcrumbs until well-mixed. Season both sides of the lamb rack generously with salt and pepper for flavor.
  2. Preheat your grill to high heat, ensuring it reaches the desired temperature for optimal searing. Once hot, carefully place the lamb rack on the grill, positioning the meat side down. Allow it to sear undisturbed until a golden brown crust forms, indicating a flavorful sear.
  3. After achieving the desired sear, remove the lamb rack from the grill and transfer it to a clean work surface. Using a culinary brush, generously coat the seared meat side of the rack with tangy mustard, adding depth of flavor.
  4. Next, evenly spread the breadcrumb mixture over the mustard-coated meat side of the lamb rack, gently pressing to adhere. This step ensures that the breadcrumbs adhere well to the mustard-coated surface, creating a flavorful crust.
  5. Return the prepared lamb rack to the grill, this time positioning it bone side down to ensure even cooking. For gas grills, reduce the heat to medium to prevent overcooking or charring, while for charcoal grills, relocate the rack to a cooler section for more controlled cooking.
  6. Grill the lamb rack for 10 to 15 minutes, allowing the flavors to meld and the breadcrumbs to crisp up. To ensure an even browning of the breadcrumbs, gently turn the rack just before serving, providing a visually appealing finish.

Are you looking to elevate your weekly dinner rotation or want to surprise your guests with your culinary skills? This recipe is for you! Although it may seem difficult, this recipe is simplified so you can try it at any culinary level. Step into the delightful world of culinary adventures as we prepare to tantalize your taste buds with our enchanting creation: Rack of Lamb with a Crumb Crust! Grass-fed rack of lamb offers a distinctive flavor profile compared to conventionally raised lamb, boasting a richer, more nuanced taste with hints of earthiness and herbaceousness. The lamb’s diet of grass and herbs imparts a unique depth of flavor, resulting in tender meat that is both succulent and satisfies your cravings.

A crumb crust adds an irresistible texture and flavor dimension to a rack of lamb, creating a delightful contrast to the tender meat. The crispy exterior of the crumb crust seals in juices, ensuring a moist and flavorful lamb experience with every bite. The savory blend of herbs and spices in the crust complements the natural richness of the lamb. This creates a complimentary balance of flavors that is perfect for your palate. The rack of lamb and a crumb crust combination elevates this classic dish to new heights, offering a satisfying culinary experience that is both comforting and sophisticated.

The fresh parsley adds a vibrant, herbaceous note, while the dried thyme contributes a subtle earthiness. The minced garlic provides depth and complexity, enhanced by the richness of the extra virgin olive oil. The breadcrumbs offer a crispy texture and absorb the flavors of the herbs and garlic, creating a flavorful crust. The Dijon mustard adds a tangy and slightly spicy kick, balancing the dish’s overall profile. Together, these ingredients create a well-rounded and delicious flavor profile that perfectly complements the succulent taste of the rack of lamb.


“Frenched” rack of lamb refers to a specific preparation technique where the meat is trimmed from the ends of the rib bones, leaving them exposed and cleaned of excess fat and tissue. This process creates an elegant presentation, with the rib bones resembling a “handle,” making it easier to handle and carve the meat. A frenched rack of lamb is often considered a premium cut due to its visual appeal and is commonly used for special occasions or gourmet dining experiences.


Using a meat thermometer when cooking a lamb rack is essential for achieving the perfect level of doneness and ensuring food safety. Insert the thermometer probe into the thickest part of the meat, away from bone and fat, and monitor the internal temperature as it cooks. Lamb can be cooked in various ways to achieve different textures and flavors, catering to diverse culinary preferences. For those who enjoy tender and juicy meat, cooking lamb to medium-rare is a popular choice, typically achieved by searing the meat on high heat for a short period, then finishing it in the oven until it reaches an internal temperature of around 135-140°F (57-60°C). This method ensures the lamb remains pink and succulent, retaining its natural flavors and juices. Additionally, lamb can be cooked to medium or medium-well for a slightly firmer texture, or it can be slow-roasted for a melt-in-your-mouth experience, ideal for showcasing the meat’s inherent richness and tenderness. Ultimately, the method of cooking lamb depends on personal preference and the desired outcome, with each approach offering its own unique culinary delights.


Pairing a sauce with a rack of lamb with crumb crust requires a thoughtful balance to enhance the dish’s flavors. Ultimately, the choice of sauce should enhance the lamb’s natural flavors without overpowering them, creating a tasty and crave-able sensation with every bite.

Mint and garlic yogurt sauce

A refreshing combination of chopped mint leaves, minced garlic, Greek yogurt, lemon juice, and a pinch of salt.

Red wine reduction

A rich and savory sauce made by simmering red wine with shallots, garlic, beef or lamb broth, and a touch of butter until it thickens.

Rosemary-infused demi-glace

A classic sauce prepared by simmering veal or beef stock with rosemary, shallots, garlic, and a splash of red wine, then thickened with a roux.

Balsamic glaze

A sweet and tangy sauce made by reducing balsamic vinegar with a bit of honey or brown sugar until it becomes thick and syrupy.

Chimichurri Sauce

A vibrant green sauce consisting of fresh parsley, cilantro, garlic, red wine vinegar, olive oil, and red pepper flakes, adding a burst of flavor to the lamb.

Fig and port wine sauce

A luxurious sauce crafted by simmering dried figs, port wine, shallots, and chicken or beef broth until it forms a luscious glaze.

Lemon and caper butter sauce

A zesty sauce made by melting butter with lemon zest, capers, minced garlic, and a splash of white wine, perfect for drizzling over the lamb.

Pomegranate molasses glaze

A sweet and tangy sauce created by reducing pomegranate juice with sugar and lemon juice until it thickens, adding a delightful contrast to the savory lamb.

Horseradish cream sauce

A creamy sauce blended with prepared horseradish, sour cream, Dijon mustard, lemon juice, and a pinch of salt, offering a bold and tangy flavor.


Selecting the right side dish for your rack of lamb depends on personal preferences and desired flavor profiles. Choose from one of our crowd-pleasing suggestions below.
Creamy mashed potatoes and steamed asparagus spears.
Roasted garlic and herb baby potatoes with sautéed green beans.
Wild rice pilaf and roasted Brussels sprouts with balsamic glaze.
Quinoa salad with roasted vegetables and a side of grilled zucchini.
Sweet potato puree and grilled corn on the cob with chili-lime butter.
Orzo pasta tossed with sun-dried tomatoes, spinach, and pine nuts.
Cauliflower mash and roasted carrots drizzled with honey and thyme.
Couscous salad with roasted peppers, feta cheese, and fresh herbs.
Grilled eggplant slices and couscous stuffed bell peppers.
Creamed spinach and crispy polenta fries with Parmesan cheese.

It’s time to enjoy Rack of Lamb with a Crumb Crust, a dish that elevates your typical dinner menu or enhances your dinner parties. Enhanced by a crispy crumb crust, this succulent lamb offers a tasty contrast of textures and flavors, sealing in juices and creating a symphony of savory delights with every bite. With every bite, consider the myriad ways to pair it with a sauce that enhances its natural goodness—whether it be a refreshing mint and garlic yogurt sauce or a luxurious fig and port wine glaze. And let us not forget the importance of the perfect side dish, offering a harmonious accompaniment to this culinary masterpiece, from creamy mashed potatoes to roasted garlic and herb baby potatoes with sautéed green beans. With each element thoughtfully crafted to perfection, our Rack of Lamb with a Crumb Crust promises an unforgettable dining experience that will leave you yearning for more.

DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.

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