Square image of Herb crusted roasted rack of lamb with a slice taken out

Garlic Lemon and Thyme Crusted Rack of Lamb

My Garlic, Lemon and Thyme Crusted Rack of Lamb makes a great centerpiece for Easter Dinner. Plus it's so quick to cook too!
Course Dinner
Cuisine British
Keyword easter, spring
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Nicky Corbishley


  • 3 tbsp olive oil
  • ½ tsp salt
  • 1/2 tsp pepper
  • 2 tbsp finely chopped parsley
  • 2 tbsp finely chopped fresh thyme
  • 1 clove garlic peeled and minced
  • Zest of 1 lemon
  • 1 1/4 cups (60g) panko breadcrumbs
  • 1/2 tsp paprika
  • 2 racks of lamb each with 6 chops


  • Preheat the oven to 200C/400F. 
  • Place the oil (3tbsp) in a bowl with the salt (1/2 tsp), pepper (1/2 tsp), fresh parsley (2 tbsp, finely chopped), fresh thyme (2 tbsp, finely chopped), garlic (1 minced clove) and lemon zest (zest of 1 lemon). Stir together.
  • Add half of the oil mixture to the panko breadcrumbs (1 1/4 cups or 60g) along with the paprika (1/2 tsp) and stir together until the oil coats the breadcrumbs.
  • Spread the herb oil on the skin side of the racks of lamb.
  • Press the breadcrumb mixture on top of the skin sides of the racks of lamb, pushing down so the breadcrumbs stick to the herb oil.
  • Place the lamb in a roasting tin, bone-side-down, in the oven to cook. 20 minutes for medium-rare, 25 minutes for medium. Leave to rest for 5 minutes before serving.


Cut of lamb

I'm using a French trimmed rack of lamb. This is a section of the ribs (usually 6 or 7 ribs). The term French-trimmed means the rib bones are exposed or 'frenched'. You can buy them ready-'frenched' from your butcher or large stores.

How long to cook rack of lamb

I cook a small rack of lamb for 20 minutes for medium rare. Cook for 25 minutes for medium, or 30-35 minutes for well-done. Leave to rest for 5-10 minutes before carving.

Mixing the breadcrumbs with the oil

I often like to mix my breadcrumbs with oil before crumbing something. If you mix them wee and don't you too much oil, the breadcrumbs won't clump together. Mixing them in this way means you don't have to drizzle over oil before cooking in the oven. I find that drizzling the oil on, means some breadcrumbs will have oil on and some won't, so the result can be a little uneven.

Type of breadcrumbs

Use panko or fresh breadcrumbs. To make fresh breadcrumbs, you can grate fresh or slightly stale bread (takes ages though!) or whizz up bread in a food processor (much easier).

Can I make it gluten free?

Yes, use gluten free panko (Kikkoman do them) or make your own fresh breadcrumbs from gluten free bread.

Make ahead?

This recipe is best made right before cooking.

What to serve with a rack of lamb

I love to serve rack of lamb with saute potatoes and green vegetables.
You could also serve with boiled baby new potatoes, roast or baked potatoes.
Mint sauce or red currant jelly also makes a great accompaniment.

Nutritional Information is per serving (3 small chops)

Nutritional Information

Calories: 716kcal | Carbohydrates: 15g | Protein: 24g | Fat: 61g | Saturated Fat: 23g | Cholesterol: 110mg | Sodium: 511mg | Potassium: 345mg | Fiber: 1g | Sugar: 1g | Vitamin A: 470IU | Vitamin C: 8.3mg | Calcium: 73mg | Iron: 3.8mg
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