Here’s a savory dish that will be a favorite at your dinner table. This rack of lamb can be marinated 6 hours ahead of time in the refrigerator – a great time saver for a dinner party.


Check out this recipe plus more tips and inspiration in my Easter Special!



  • 2 eight bone racks of lamb
  • 1/2 cup yellow mustard
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh thyme, chopped
  • salt and pepper to taste
  • 1 cup italian bread crumbs
  • 2 tablespoons olive oil


  1. Mix together 1/2 cup mustard, 1 tablespoon garlic and 1 tablespoon fresh, chopped thyme.
  2. Generously season both sides of the lamb with salt and pepper. Brush with mustard sauce and place on a baking sheet curved side up.
  3. Heat 2 tablespoons olive oil in a skillet. Add the bread crumbs and toast until crisp, about 5 minutes.
  4. When cool enough to handle, press the bread crumbs into the mustard coated lamb.
  5. Roast lamb in a pre-heated 425 degree F oven for 25 to 30 minutes.