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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.

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