Print Rosemary Dijon Rack of Lamb
This simple oven roasted rosemary rack of lamb recipe is flavorful, delicious, and easy to cook. Use extra sharp / strong German mustard if you like a marinade spicier or with more tang.
“Frenching” means to cut the meat away from the rib or chop and expose the bone. Buy the lamb rack already frenched from the grocery store and take that work out of the equation.
You don’t need to sear the lamb before. It will be too wet with the marinade. The broiler will make for a crispy top crust.
Serve with: Roasted Asparagus w/ Feta and Fresh Quinoa Tabbouleh.
Author: beckie Prep Time: 10 Minutes Cook Time: 25 Minutes Total Time: 35 minutes Yield: 4 (2 bones each) Category: Main Dish Method: Oven Cuisine: International Ingredients 8 bone rack of lamb, trimmed & frenched 1 1/2 Tbsp olive oil 1 Tbsp dijon mustard 2 Tbsp lemon juice 1 1/2 Tbsp rosemary, chopped 1 tsp salt 1/4 tsp black pepper Instructions Move oven rack to 8″ below broiler. Preheat oven to 450F. Wrap the exposed bones in aluminum foil ( so they don’t burn – see pic). There should be a layer of fat on the top of the rack of lamb – leave it there. Mix all ingredients in a bowl and rub on rack of lamb, making sure to get beneath and/or around the layer of fat. Cook (fat side up) in a roasting pan or a jelly roll pan ~ 20 minutes for rare or 25 minutes for medium rare. Rest 15 minutes before cutting. Add salt to taste. Happy Eating! Beckie Notes
Things In My Kitchen:
Roasting Pan: Perfect for keeping the meat above the dripping fat and to circulate air around the meat.
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Keywords: Rack of Lamb, Frenched Lamb Rack, Lamb, Dairy Free, Gluten Free, Paleo, Whole 30, Holidays, Easter, Thanksgiving, Christmas, Keto
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