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Roast Lamb

Jazz up your Easter dinner with this Roast Lamb Recipe that gives the classic a zesty new twist with Dijon mustard and Parmesan cheese. Sure to become a new family favorite!
Servings: 8


  • 1 5 lb. rack of lamb, trimmed
  • 1 tsp salt
  • 1 tsp pepper
  • 3 Tbsp canola oil
  • 6 Tbsp of Dijon style mustard
  • 1 cup Italian style breadcrumbs
  • 6 Tbsp Parmesan cheese grated
  • 3 cloves of garlic peeled and minced
  • 3 tsp rosemary


  • Preheat oven to 450F degrees.
  • Line a large roasting pan with foil.
  • Season the entire rack of lamb with salt and pepper.
  • Heat canola oil in a skillet. Place the lamb in the heated oil.
  • Brown the lamb carefully on all sides for about 6 minutes per side.
  • Place the browned lamb in the roaster pan.
  • Brush the lamb completely with the mustard.
  • Toss bread crumbs, cheese, garlic and rosemary together in a bowl.
  • Use your fingers to press the breadcrumb mixture into the top of the lamb.
  • Roast the lamb for 15 minutes for medium rare, 22 minutes for medium or 25 minutes for well done.
  • Remove from oven and wait 10 minutes before carving.