Oven Roasted Rack of Lamb
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Prep Time
30 mins
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Cook Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Oven Roasted Rack of Lamb
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This Oven Roasted Rack of Lamb is tender and flavorful. Seared and then roasted with a sweet dijon sauce with garlic and fresh herbs, this impressive main course is perfect for serving for holiday meals and special occasions.
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Ingredients
- 1 rack of lamb (8 bones) approximately 1.5 lbs
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Sauce
- 2 tablespoons Dijon
- 2 tablespoons light brown sugar
- 2 cloves garlic minced
- 2 tablespoons extra virgin olive oil
- 3 tablespoons fresh rosemary & thyme chopped
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Set lamb out at room temperature, sprinkle with a small amount of salt and let sit for 30 minutes.
- Meanwhile, preheat oven to 425 degrees F.
- Prepare the sauce by combining the ingredients in a small bowl and stirring together.
- After 30 minutes, pat the lamb dry. Sprinkle with salt and pepper.
- Heat olive oil in a large cast iron or oven safe skillet over medium high heat.
- Add the lamb and sear it, meat side down, for 2-3 minutes.
- Flip the lamb so that the bones are facing down. Spoon the sauce over the top of the meat and place the skillet in the oven.
- Roast lamb for 15-25 minutes, until the internal temperature reaches 125 degrees F.
- Remove the lamb from the skillet, placing it on a cutting board and tenting with foil. Let it rest for 15 minutes before slicing.
- When ready to serve, cut between the bones and serve with any excess sauce from the skillet or board.
Equipments used:
Notes
- Rack of Lamb: The entire rack of ribs of a lamb, includes 8 ribs. If ordering from a butcher you can ask for it to be frenched, which is the removal of meat and fat from the bones, exposing them and making a beautiful meal centerpiece.
- Light Brown Sugar: For a deeper flavor substitute with dark brown sugar.
- Dijon Mustard: choose your favorite variety- spicy, coarse ground, etc.
- Garlic: Use a jarred pre-minced or mince fresh garlic. You can also substitute with 1/2 teaspoon of garlic powder.
- Fresh Herbs: A combination of thyme and rosemary complements the lamb. You could substitute with 1 tsp of dried herbs for every 1 tbsp called for in the recipe.
- Storage: Store any leftovers in the refrigerator in a sealed container for up to 3 days. To reheat, place in a dish or skillet with a small amount of water or broth and then cover with foil. Bake at 350 degrees F for 10 minutes or until warmed through.
- Freezing: After cooking, allow the meat to cool to room temperature. Then wrap in a layer of plastic wrap, and a layer of foil. Place this in a freezer bag and store in the freezer for up to 3 months. Thaw in the refrigerator overnight.
Nutrition Information
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Calories
554kcal
(28%)
Carbohydrates
7g
(2%)
Protein
18g
(36%)
Fat
50g
(77%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
4g
Monounsaturated Fat
23g
Cholesterol
94mg
(31%)
Sodium
736mg
(31%)
Potassium
266mg
(8%)
Fiber
0.4g
(2%)
Sugar
6g
(12%)
Vitamin A
8IU
(0%)
Vitamin C
0.5mg
(1%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 554kcal | 28% |
| Carbohydrates | 7g | 2% |
| Protein | 18g | 36% |
| Fat | 50g | 77% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 23g | 115% |
| Cholesterol | 94mg | 31% |
| Sodium | 736mg | 31% |
| Potassium | 266mg | 6% |
| Fiber | 0.4g | 2% |
| Sugar | 6g | 12% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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