Recipe: Rack of Lamb for Two


Looking for a special holiday dish for two?

Chef Arturo McLeod of Benjamin Steakhouse Westchester shared his surprisingly simple rack of lamb recipe with us. Elegant and special, but not intimidating.

rack of lamb recipe

Rack of Lamb by Benjamin Steakhouse Westchester

Serving Size: 2-3


  • Salt and pepper to taste
  • 4 tablespoons olive oil, divided
  • 1 rack of lamb (roughly about 8 chops)
  • ¼ cup fresh rosemary, finely chopped
  • ¼ cup fresh thyme, finely chopped
  • ¼ cup fresh oregano, finely chopped
  • ¼ cup unseasoned bread crumbs
  • ¼ cup dijon mustard


  1. Preheat oven to 375 degrees.
  2. Combine salt, pepper and 2 tablespoons of olive oil in a bowl and add the rack of lamb. Cover with plastic and marinade for about 30 minutes.
  3. Remove lamb from marinade. Heat 2 tablespoons of olive oil in a large skillet and sear the lamb rack on both sides.
  4. Place rack in a medium size casserole dish and cook in the oven for 10-12 minutes.
  5. Mix herbs and bread crumbs together.
  6. Remove dish from oven and brush the top side of the rack with mustard.
  7. Pat the bread crumb/herb mixture onto the mustard.
  8. Return the casserole dish to the oven and cook for 5 more minutes, or until 130 degrees at its center for medium-rare.

Benjamin Steakhouse Westchester, 610 Hartsdale Rd., White Plains, 914-428-6868,



About Author

Megan McCaffrey is a food writer for The Journal News and contributor to the Small Bites Blog. She has a degree in Digital Media from Fordham University and a fondness for good craft beer. She loves to bake, read cooking blogs and taste all the Lower Hudson Valley has to offer. Megan lives in Ridgefield, Connecticut with her husband and three kids.

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