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Rack of Lamb

This recipe presents an elegant and straightforward method for preparing roasted rack of lamb. Featuring a flavorful herb, garlic, and Dijon mustard crust, it emphasizes simple techniques for achieving perfectly tender and juicy lamb with a beautiful finish. Ideal for a sophisticated yet easy main course.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine middle eastern
Servings 6 people
Calories 2464.5 kcal

Equipment

  • 1 Food Processor With a steel blade for fine mincing
  • 1 Roasting pan Or a large sheet pan suitable for oven roasting
  • 1 Meat Thermometer For precise doneness control
  • 1 Aluminum Foil For resting the lamb after roasting
  • 1 Chef's knife For carving the lamb

Ingredients
  

Main

  • 1 1/2 tablespoons kosher salt
  • 2 tablespoons minced fresh rosemary leaves
  • 3 garlic cloves minced
  • 1/2 cup Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 2 racks of lamb "frenched" (see note)

Instructions
 

  • In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
  • Preheat the oven to 450 degrees F.
  • Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

Notes

Ensuring the lamb racks are "frenched" not only improves presentation but also allows for more even cooking of the meat near the bone. Allowing the lamb to come to room temperature for an hour before roasting is crucial for even cooking throughout the rack. Use a reliable meat thermometer to ensure desired doneness; 125-130°F for rare and 130-135°F for medium-rare. The resting period after roasting is vital, allowing the juices to redistribute and ensuring a tender, moist final product. For an even more profound crust, consider searing the lamb racks in a hot skillet for 2-3 minutes per side before transferring to the oven for roasting.