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This delicious, crusted rack of lamb is baked in the oven to perfection… it’s a perfect main dish for Easter brunch or dinner… Today, I’ll walk you through step-by-step how to make it, with a video, too!

Pair this baked rack of lamb recipe with bacon wrapped asparagus…

Overview of recipe steps for Baking Rack Of Lamb in the Oven with a Crust

Beginner home cooks – scroll down for a detailed and printable step by step recipe (with video!).

Table of Contents

Ingredients

Here’s what you need to cook this dish…

1 rack of lamb, frenched
⅓ cup panko crumbs
2 tbsp unsalted butter
½ tsp salt
1 tsp garlic, minced
5 sprigs thyme
2 onions, sliced
½ cup white wine, dry
3 cups chicken stock
Salt and pepper
1 tsp fresh chopped parsley

Ingredients prepped for crusted baked rack of lamb recipe

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Detailed recipe steps

Rack of lamb with crust on top of onions in a pan

Preheat oven to 400 degrees F.
In a medium size bowl, make a compound butter paste by mixing together the panko bread crumbs, softened unsalted butter, sea salt, garlic, and thyme. Set aside.
Pat the rack of lamb dry with paper towels. Use a knife to score the fat cap on the top in a criss-cross style (see SipBiteGo recipe video). Press the crust onto the top of the rack of lamb, over the fat.
Prepare a roasting pan or another deep pan by adding the sliced onions to the bottom. Add a wire roasting rack on top. Then set the crusted rack of lamb on top.

Roast crusted rack of lamb in the oven for about 45 minutes, or until done to medium, about 130 degrees F as measured with an instant-read thermometer inserted into the thickest part.

Rest the rack of lamb while making the sauce. Add the pan with the roasted onions to a burner on medium high and add in the wine. Bring to a boil for 1 minute, then add in stock. Stir regularly and bring to and keep at a boil for about 10 minutes, until the liquid reduces in half.

Cut the crusted rack of lamb in half and transfer to a dish for serving. Add any bread crumbs that fall when cutting on the serving plate. Top the rack of lamb with the onion wine sauce and a sprinkle of fresh parsley.