Rack of Lamb

Preparation info
  • Serves


    • Difficulty


Appears in
Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry

By John Martin Taylor

Published 1997

  • About

This simple preparation is an Easter classic. Fresh herbs from the garden add flavor in the oven and color on the plate. Have the butcher French-cut the racks for you, leaving the rib bones pristine.


  • 2 frenched 8-rib racks of lamb
  • Freshly ground black pepper
  • 8 to 10 garlic cloves, peeled
  • 2


Place the meat in a roasting pan, fat side up, and season it with black pepper. Allow it to come to room temperature. Preheat the oven to 450°F.

Place the garlic and herbs on a cutting board and chop them well together. Add the garlic mixture to the bread crumbs and mix well. R