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Oven Roasted Rack of Lamb

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.

Prep Time
30 mins
Cook Time
30 mins
Servings: 4
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Set lamb out at room temperature, sprinkle with a small amount of salt and let sit for 30 minutes. 
  2. Meanwhile, preheat oven to 425 degrees F. 
  3. Prepare the sauce by combining the ingredients in a small bowl and stirring together. 
  4. After 30 minutes, pat the lamb dry. Sprinkle with salt and pepper.
  5. Heat olive oil in a large cast iron or oven safe skillet over medium high heat. 
  6. Add the lamb and sear it, meat side down, for 2-3 minutes. 
  7. 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.
  8. Roast lamb for 15-25 minutes, until the internal temperature reaches 125 degrees F. 
  9. Remove the lamb from the skillet, placing it on a cutting board and tenting with foil. Let it rest for 15 minutes before slicing. 
  10. When ready to serve, cut between the bones and serve with any excess sauce from the skillet or board. 

Notes

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  • 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

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

% 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.