Goodstone Inn & Restaurant French Rack of Lamb

Classic French preparation yields perfect lamb, tender and flavorfully crusted with mustard and herbs.

Servings: 4-8

Cook Time: 45 minutes

Pair With: A Pinot Noir or Bordeux-style blend.

Source: Recipe and photo courtesy Chef William Walden, The Goodstone Inn & Restaurant, Loudoun County, VA.


Ingredients For the Herbed Bread Crumbs:
1/3 cup of good extra virgin olive oil
6 cloves of garlic, minced
1/2 cup bread crumbs
1 tablespoon herbs de Provence (in the gourmet section of your favorite grocery store)
salt to taste
cracked pepper to taste
Coleman's mustard
White wine of choice

Ingredients For the French Rack of Lamb:
1 or 2 French cut lamb racks, preferably organic or Colorado (about 28 oz. each)
1 tablespoon sea salt
1/2 tablespoon black pepper
1/2 tablespoon thyme
extra virgin olive oil
Coleman's mustard
1/2 cup herbed bread crumbs (for crust) from recipe above
1/2 cup lamb jus or rich veal stock seasoned with tarragon and currant jelly*
freshly prepared seasonal vegetables according to your taste
mint or rosemary for garnish


Directions For the Herbed Bread Crumbs:
First add about 1/3 cup of good extra virgin olive oil to your skillet, then add the garlic. Cook until fragrant and remove at once! In a large bowl, add the oil to the bread crumbs and mix by hand or with a wooden spoon. Season to taste with herbs de Provence.  

Add a little salt and freshly cracked pepper to the crumbs. Use a bit of Coleman's Mustard whisked with white wine to add to the bread crumb mixture- just enough to make a smooth consistency.


Directions For the French Rack of Lamb:
Season the lamb racks with sea salt on both sides. Rub in thyme leaves and black pepper on both sides. Brush the racks with a little extra virgin olive oil. Sear in a hot skillet, loin side down, until nicely browned.

Brush with the Coleman's mustard and then coat the racks generously with the bread crumb mixture (called "Chapelure" in France).

Roast in a preheated 450 degree oven for about 8 minutes for medium rare. Let the rack rest for about 4 minutes before carving.

Serve with a little seasoned jus or veal stock, to taste. Arrange beautifully and enjoy! Bon Appetit!

Chef's Notes:

Executive Chef William Walden:

  • I prefer to use 26-28 oz. racks as there is a larger eye and tend to be more flavorful, especially domestic lamb from Colorado.
  • Serve beautifully over a bed of creamy polenta with swiss chard and bacon! Yummmmmmm!!

Editor's Notes:

*Executive Chef William Walden no doubt has handmade veal stock and many other classic French sauce bases in his kitchen. For the average home kitchen, we could purchase veal stock or Glace de Veau at a gourmet grocery, online at, or make it ourselves. In a pinch, beef bouillon spiked with tarragon and currant jelly could be a stand-in--but may not replicate the fine dining experience found in Chef Walden's restaurant at the lovely Goodstone Inn & Restaurant in Middleburg, Virginia.