When something extra special for dinner is called for, reach for this rack of lamb recipe.
With Dijon mustard, rosemary, and garlic this rack of lamb is oven-roasted to juicy, tender perfection.
Enjoy this elegant dish with roasted potatoes and homemade mint sauce.
Ingredients For Roasted Rack of Lamb
Rack of lamb is savory and flavorful – yet relatively easy to make.
Rack of Lamb – The rack comes from the rib section of a young lamb and includes a layer of fat surrounding the rib bones and tender medallions of meat. A full rack from both sides of the animal will have 16 portions, while a half rack serves 8. Select the size that suits your needs, (or the size of your cooking vessel). The rack is cooked whole and then cut apart when serving.
Seasoning Rub – Dry rosemary and thyme are added to the butter, garlic, and Dijon mustard rub. Stir in alternative herbal blends with the rub if you desire.
How to Cook a Perfect Rack of Lamb
Prep the lamb:
- In a small bowl, combine the oil, herbs, and garlic (recipe below).
- Trim the fat away from the lamb, leaving a thin layer.
- In an oven-proof skillet, brown the lamb on all sides.
Roast the lamb:
- Brush the lamb with mustard and coat it with the herb mixture.
- Place the lamb, fat side up, back into the skillet and oven-roast until the internal temperature reaches 125° for medium rare.
- Transfer to a plate and rest for 15 minutes before cutting.
Tips for the Best Lamb
- Don’t trim away all the fat. Leave a thin layer to keep the lamb moist.
- For the best flavor, don’t overcook. Use a meat thermometer, and keep in mind that the lamb will continue to cook as it rests.
- For medium to medium well, remove the lamb when it reaches an internal temperature of 140.°
- Let the meat rest for at least 10 minutes before cutting, to ensure the juices are retained.
More Elegant Entrees
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Herbed Rack of Lamb
Seasoned and then roasted until juicy and tender, this Rack of Lamb recipe is an easy yet impressive entree!
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Preheat the oven to 400°F and adjust the oven rack to the center position. Line a rimmed baking sheet with parchment paper.
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In a small bowl, combine butter, 2 tablespoons oil, garlic, parsley, rosemary, thyme and ¼ each teaspoon salt and pepper
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Trim the fat on the lamb to a very thin layer and pat the racks of lamb dry with a paper towel. Season with 1 teaspoon each salt and pepper.
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In a large ovenproof skillet, heat 1 ½ tablespoons oil medium-high heat until smoking. Add one rack of lamb and brown for 3 minutes on each side. Repeat with the remaining lamb and let the racks cool for 5 minutes.
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Brush the racks of lamb with mustard and coat the lamb with the butter herb mixture, gently pressing to adhere.
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Place the lamb, fat side up, on the prepared baking sheet and roast for 14 to 18 minutes or until the internal temperature reaches 125°F for medium-rare.
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Remove from the oven and transfer to a plate. Let rest for at least 15 minutes before cutting between the bones to separate.
Store leftovers in a container with a tight-fitting lid in the fridge for up to 3-4 days. Reheat under the broiler just until heated through.
Calories: 561 | Carbohydrates: 1g | Protein: 19g | Fat: 53g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 530mg | Potassium: 269mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 290IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree
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