• 2 racks of lamb (8 ribs each), trimmed
  • 3/4 cup finely chopped parsley
  • 1 medium onion, finely chopped
  • 1 tablespoon fresh dill weed, chopped, or 1 teaspoon dried dill weed
  • 1/4 cup fine dry bread crumbs
  • 2 teaspoons fresh oregano leaves, chopped, or 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


Combine all ingredients, except lamb; mix well. Pat mixture on outside of racks.

Place lamb on broiler rack, bone-side down, in shallow roasting pan. Roast 30 to 35 minutes in 375ºF oven or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees.

Servings: 4

Prep Time: 10 Min

Cook Time: 30 Min

Photo courtesy of The American Lamb Board.