Rack of Lamb

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
6 servings
Level:
Easy

Ingredients
Directions

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.

Note: "Frenching" refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/8 inch of fat on the meat.


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4.4 89
The balsamic vinegar here piqued my interest so I gave this a go. The flavor was okay but did not penetrate below the surface at all. Common sense told me not to use as much salt as instructed so that wasn't a problem. You will probably get a nice, more or less pink end results by following these instructions - I did. However, hardly any of the fat rendered when using this method. You will end up with globs of unappetizing fat surrounding your lamb lollipop. Some recipes instruct removing the so called cap entirely but you lose a lot of good with the bad that way. I think I will stick to recipes where the rack(s) are browned on a skillet before they go into oven. This step renders more of the fat and improves flavor. P.S.: Please line your roasting pan with foil! Cleanup's a nightmare otherwise. item not reviewed by moderator and published
delicious! Followed to the letter and it turned out perfect! 22 minutes for perfect med rare! item not reviewed by moderator and published
absolutely perfect - I highly recommend cooking for 20 minutes and foil wrap for 10. item not reviewed by moderator and published
Great flavors, but my rack was done in 22 minutes. I was hitting somewhere between rare and medium rare and was disappointed when I cut into them. They were not well done, but will err on the side or rare next time! item not reviewed by moderator and published
Great recipe, cooked perfectly according to directions. The only thing I'd change next time would be to cut down on the amount of the mustard mixture. I cooked two racks but it was still too much and too overpowering; I didn't even use all of it. My husband usually cooks rack of lamb on the grill but cooking this way inside, we both agreed, was just as good. I cut the salt to 1 TBL and that amount seemed just fine. item not reviewed by moderator and published
This is so easy and really quick. I only made 1 rack for 2 of us and half the mustard mixture is a lot. I used 2 teaspoons of salt and that may be a little too much. The oven directions are perfect. I had ours in the oven for 22 minutes and then 15 to sit - perfectly medium rare. item not reviewed by moderator and published
I was so afraid I'd mess it up, but it came out perfect ... And I'm a first-timer with rack of lamb! Great recipe for Easter dinner! item not reviewed by moderator and published
Delicious for Easter dinner today. I also baked it about 5 minutes longer and it was still medium rare. Maybe my oven is off. I did add lemon zest to the topping b/c I love the freshness it adds. item not reviewed by moderator and published
Quite good and tender, I did cook it a bit longer! Wonderful New Year Eve dinner. item not reviewed by moderator and published
perfect timing , great taste! item not reviewed by moderator and published

This recipe is featured in:

Spring Entertaining Guide