Rack of Lamb

  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 6 servings
Save Recipe

Ingredients

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)

Directions

  1. 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.
  2. Preheat the oven to 450 degrees F.
  3. 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.
  4. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Rack of Lamb

Herb-Marinated Rack of Lamb

Mustard Crusted Rack of Lamb

Roasted Rack of Lamb