Foccacia Crusted Rack of Lamb

A rack of lamb is always a showstopper at any dinner. Encrusted with Mediterranean flavours, this lamb tastes even better than it looks!

Ingredients List:

  • 2 SunGold Frenched Lamb Racks (each 8 bones/1 lb 10 oz/735 g
  • 2 cloves garlic
  • 2 cups (500 mL) cubed day-old herb or plain focaccia bread
  • 1 tbsp (15 mL) chopped fresh rosemary
  • 2 tbsp (30 mL) olive oil, divided
  • 1/2 tsp (2 mL) each salt and pepper
  • 1/4 cup (60 mL) prepared olive tapenade
  • 1 tbsp (15 mL) Dijon mustard 

Preparation & Directions:

  • Preheat oven to 400˚F (200˚C). Line baking sheet with parchment paper.
  • In food processor, pulse garlic until ground.
  • Add cubed bread and rosemary; pulse until ground.
  • Drizzle with 1 tbsp (15 mL) olive oil to moisten crumbs; transfer to prepared baking sheet.
  • Bake for 5 to 7 minutes or until toasted.
  • Let cool completely.
  • Season lamb with salt and pepper.
  • Heat remaining oil in large skillet set over medium-high heat; sear lamb, starting with fat side down, for 3 to 4 minutes per side or until browned. Let cool slightly.
  • Stir tapenade with mustard; brush evenly over fat side and coat in crumb mixture, pressing to adhere.
  • Transfer lamb to parchment paper–lined baking sheet; roast for 25 to 30 minutes for medium-rare or until instant-read thermometer inserted into centre without touching bone registers internal temperature of 145°F (63°C), or cook to desired doneness.
  • Let stand for 10 minutes.
  • Cut into 1- or 2-rib portions.  


  • For medium doneness, cook lamb to internal temperature of 160°F (71°C) and 165°F (74°C) for medium-well.
  • Serve the lamb with a simple cherry tomato salad: toss together halved cherry tomatoes, fresh basil, olive oil, red wine vinegar, salt and pepper.
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Prep Time: 15 minutes

Cook Time: 35 minutes

Serves: 8


Nutrition Facts (Per 1/4 recipe)

  • Calories 290
  • Fat 19g
  • Cholesterol 45mg
  • Sodium 650mg
  • Carbohydrate 17g
  • Fibre 1g
  • Sugars 1g
  • Protein 13g