Rack of lamb with lemon-herb crust

SmartPoints® value per serving
Total Time
55 min
20 min
20 min
When you want to pull out all the stops, preparing a rack of lamb for a crowd is most definitely the way to go. Cooking it on the grill makes it easy and adds a tempting layer of smoky goodness. Look for vacuum-packed Australian racks of lamb at your supermarket or big-box store. They are often a good value. Our version comes together in less than an hour and features a breadcrumb coating flavored with fresh mint, parsley, and thyme. After the lamb is seared, you can then let it grill, undisturbed, until it's cooked through, which should only take about 10 minutes.


Cooking spray

2 spray(s)

Garlic clove(s)

2 medium clove(s), peeled

Whole wheat bread

1½ slice(s)

Fresh mint leaves

2 Tbsp, lightly packed

Fresh parsley

2 Tbsp, lightly packed flat-leaf leaves

Fresh thyme

2 tsp, leaves


1 item(s), grated zest

Olive oil

1 Tbsp

Uncooked lamb rib(s)

3 pound(s), 2 (8-rib) racks (1 1/2-pound each), trimmed and frenched

Kosher salt

1 tsp

Black pepper

½ tsp


  1. Put garlic in food processor and pulse until finely chopped. Add bread, mint, parsley, thyme, and lemon zest; pulse until bread forms coarse crumbs. With machine running, pour oil through feed tube, pulsing until mixed well. Set aside.
  2. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
  3. Sprinkle lamb with salt and pepper. Place lamb on grill rack until browned, about 5 minutes per side. Transfer to platter. Press crumb mixture onto meaty side of lamb; lightly spray with nonstick spray. Return lamb to grill, crumbed side up. Grill, without turning, until instant-read thermometer inserted into center of rack (not touching bone) registers 145°F, about 10 minutes.
  4. With tongs, carefully transfer lamb to cutting board. Let stand 10 minutes. Cut between every other bone, making 8 double chops in all.
  5. Per serving: 1 double chop