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Rosemary Rack of Lamb


  • 1 to 2 pounds lamb rib roast
  • Salt and ground black pepper
  • 1 cup cornflakes
  • 1/2 cup panko (Japanese-style bread crumbs)
  • 1 tablespoon dried rosemary, crushed
  • 1/4 cup butter, melted

Trim fat from bones and roast. Sprinkle generously with salt and pepper.

In food processor or blender, combine cornflakes, panko, and rosemary. Cover; process or blend until finely chopped. In small bowl, stir together crumb mixture and melted butter; set aside.

For charcoal grill, arrange medium-hot coals around drip pan. Test for medium heat above drip pan. Place lamb roast, bone side down, on grill rack over pan. Cover; grill to desired doneness. Allow 50 to 60 minutes for medium-rare doneness (140 degrees F) or 1 to 1-1/2 hours for medium doneness (155 degrees F). (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place lamb on rack in roasting pan; place on grill rack. Cover; grill as above.)

Firmly pat crumb mixture on and around the top of roast. Cover; grill 3 minutes more or until crumbs are golden. Cover with foil; let stand 10 minutes before carving. (The meat's temperature will rise about 5 degrees during standing.) Makes 4 servings.