Wylds Cafe Herb Encrusted Lamb Rack | Recipe of the Month

Herb Encrusted Lamb Rack – Serves 2


One 8 bone rack of lamb, cut in half to make two 4 bone racks

Dijon mustard

Onion powder

Garlic powder

Chopped fresh oregano

Chopped fresh thyme

Salt and pepper

Extra virgin olive oil


Preheat oven to 425°.

Trim excess fat from meat, while leaving a layer of fat on the bones. Coat the lamb in Dijon mustard and season liberally with onion powder, garlic powder, salt and pepper. Sprinkle the meat with freshly chopped oregano and thyme.

In an oven-safe sauté pan, add the extra virgin olive oil and the lamb, fat side down. Turn the burner to high and sear until lightly browned. Flip the rack over and place the pan in the oven for 10 minutes. Flip the rack over once more and continue cooking until the internal temperature reaches 120° in the thickest part of the meat, approximately 10 minutes, for medium rare. Remove the lamb from the oven and allow it to rest for 10 minutes. Slice and serve.



Chef Robert Charest

About Chef Robert Charest

Chef/owner Robert Charest signed a deal to take over the space on Pearl Harbor Day (December 7th ) 2004. In a whirlwind six weeks, he opened the doors to his first customers.

Growing up in Massachusetts Charest started working in the restaurant industry when he was eleven years old, began cooking at 16, and went to culinary school at Johnson and Wales. Attending classes during the day, at night he worked in a restaurant on Block Island, Rhode Island. The owners also had a restaurant in Naples so in 1990, in his 20’s, Charest became a working snowbird.

After a few seasons of summers on Block Island and winters in Naples, he decided it was time to be his own boss, and put all of his skills to work.

He loves beer and his bar menu proves it. As far as the kitchen, Charest is a fan of Wyld’s signature, Tenderloin Saga. He laughs, “I try to eat at least one a week.”


wyld's cafe

4271 Bonita Beach Rd SW, Bonita Springs


Monday – Saturday:  4:30 – 9:00PM