Baby Rack of Lamb with Herbed Crust

The herbs and cornmeal give a delicious flavor in this dish and are a wonderful substitution for bread crumbs.

Serves: 6Hands-on: 15 minutesTotal: 35 minutesDifficulty: Medium

Serves: 6


  • 2 racks of lamb (1 1⁄2 lbs. each), trimmed
  • 2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 1 cup cornmeal
  • 2 Tbsp. dried rosemary or 4 Tbsp. finely chopped fresh
  • 3 Tbsp. minced fresh parsley
  • 2 Tbsp. minced chives
  • 2 cloves garlic, peeled and sliced
  • 1⁄2 green onion, finely minced
  • 1⁄2 cup extra-virgin olive oil


  • Preheat the broiler to 450°F.
  • Rub the lamb with salt and pepper. Place on a broiler pan, bone-side up. Broil for 5 minutes.
  • Turn and continue to broil for another 5 minutes.
  • While the lamb is broiling, mix cornmeal, rosemary, parsley, chives, and garlic together in a medium bowl. Remove lamb from oven and press the mixture into the meat.
  • Change the oven setting from broil to bake. Bake the lamb at 450°F for another 10 to 12 minutes.
  • Cut into chops before serving.