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Prep Time
10 mins
Total Time
45 mins


1 cup
250 mL
2 cloves
garlic minced
2 tbsp
each finely chopped fresh rosemary and thyme
30 mL
3 tbsp
olive oil
45 mL
2 racks
lamb, approx. 1 1/2 lb (750 g) each, frenched (rib bones cleaned)
1/2 tsp
each salt and pepper
2 mL
4 tbsp
vegetable oil, divided
60 mL
1/4 cup
Dijon mustard
60 mL
1 lb
Brussels sprouts, trimmed and halved
500 g


Step 1

Preheat oven to 425°F (220°C). In bowl, stir together breadcrumbs, garlic, rosemary and thyme. Drizzle over olive oil and mix well with crumb mixture. Set aside. Season lamb racks with 1/4 tsp (1 mL) each salt and pepper.

Step 2

Heat 2 tbsp (30 mL) vegetable oil in large skillet over medium-high heat. Sear racks until golden on both sides, approx. 4 min. per side. Remove lamb from skillet. Rub fat sides with mustard and coat with breadcrumb mixture, pressing to stick.

Step 3

Place lamb in roasting pan, crumb-side up. Roast approx. 15 min., or until meat thermometer inserted into thickest part of meat registers 145°F (63°C) for medium-rare. Meanwhile, on another baking sheet, toss Brussels sprouts with remaining vegetable oil, salt and pepper, and roast alongside lamb, about 15 min.

Step 4

Remove from oven and tent with foil 5 to 10 min. Slice between bones into individual chops. Divide chops and Brussels sprouts evenly among 4 plates to serve , and garnish with fresh chopped herbs if desired.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
44 g
Saturated Fat:
10 g
33 g
6 g
4 g
95 mg
32 g
950 mg
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