Rosemary Dijon Rack of Lamb
This roasted rack of lamb recipe is flavorful, easy, and delicious. Use extra strong German mustard if you like it 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.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Total Time: 35 minutes
- Yield: 4 (2 bones each)
- Category: Main Dish
- Method: Oven
- Cuisine: International
- 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
- 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
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