Roast Rack of Lamb
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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resting time
15 mins
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Servings
3 servings
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Calories
647 kcal
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Course
Main Course
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Cuisine
French
Roast Rack of Lamb
Description
This recipe starts with trimming the rack of lamb to remove excess fat and optionally "Frenching" the bones for presentation. A Dijon mustard marinade blended with olive oil, lemon juice, fresh rosemary, salt, and pepper is brushed over the meat to impart flavor and help form a crust during roasting. The rack is first seared at a high temperature to brown the exterior, then the oven heat is reduced to finish cooking until the internal temperature reaches 125°F for medium-rare.
The lamb is rested loosely covered after roasting to allow juices to redistribute, enhancing tenderness when sliced between ribs. Covering the bones with foil prevents burning and keeps them neat for serving. The result is an elegant main course that balances the acidity of lemon and mustard with herbaceous rosemary and olive oil richness.
Serving 2-3 ribs per person works well for most appetites, making this dish suitable for a special meal or dinner party.
Ingredients
- 1 3/4 pounds rack of lamb 7-8 ribs, trimmed.
- 2 Tablespoons Dijon mustard
- 1/2 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon rosemary finely chopped, fresh
- 2 Tablespoons lemon juice fresh
Instructions
Dijon marinade
- In a small bowl, whisk marinade ingredients until well blended.
Roasting the rack of lamb
- Preheat oven to 500 degrees F. Move rack to middle of the oven.
- If lamb rack is not cleaned or Frenched by the butcher, trim any remaining fat from the bones, by scraping with a knife. Cover the bones with aluminum foil to prevent them from burning.
- Brush the marinade over all sides of the rack. (Lamb can be refrigerated at this point until ready to roast if desired).
- Place lamb in oven and roast for 10 minutes to sear. Reduce heat to 400 degrees F. and continue roasting for an additional 15-20 minutes or until thermometer inserted in thickest part of meat reads 125 degrees F.
- Remove lamb and place on cutting board to rest. Cover loosely with foil to keep warm. Cut lamb between ribs. Serve 2-3 ribs per person.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 647 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 647kcal | 32% |
| Carbohydrates | 2g | 1% |
| Protein | 19g | 38% |
| Fat | 63g | 97% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 37g | 185% |
| Cholesterol | 83mg | 28% |
| Sodium | 565mg | 24% |
| Potassium | 283mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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