This simple oven roasted rosemary and dijon mustard rack of lamb recipe is easy and delicious.
Rack of lamb is easy to cook with a couple of small nuances that I'll walk ya through. This lamb rack recipe crusted with rosemary and mustard marinade is visually gorgeous, tasty, and also very tender.
How To Cook Rosemary Mustard Rack Of Lamb
Let lamb rack sit at room temperature for 30 minutes before cooking.
Preheat the oven to 450F and line a baking sheet with aluminum foil.
Buy the lamb ribs already "Frenched" from the grocery store. This means the end of the bone is clean / free from meat, fat, tissue. Wrap the frenched bone tips in aluminum foil so they don't burn.
Mix together the lamb rack marinade ingredients. Make the marinade thicker with more mustard if you like and less oil and lemon or make it thinner by using less mustard. Coat the lamb with the rosemary mustard marinade.
Cook rosemary mustard rack of lamb uncovered at 450F for 20 minutes for rare or 25 minutes for medium rare. If in doubt, undercook lamb rack. It can always be put back in the oven if undercooked or cut and seared crispy on the sides. YUM!
If the rack of lamb is not crispy on the top at 20 minutes into the cooking time then turn on the broiler for a couple minutes on low. Watch it carefully, so that the top doesn't burn.
Rest cooked lamb rack 15 minutes loosely covered before slicing.
The Rack Of Lamb Does Not Need To Be Seared First For This Recipe
You don't need to sear the lamb rack before popping it in the oven for this recipe.
The lamb rack will be too wet with the marinade. The oven will work it's magic and make a crispy top crust on the rack of lamb without having to sear it first.
There is also no need to flip the rosemary mustard rack of lamb over in the oven.
Variations on Dijon Mustard Rosemary Rack of Lamb
Lamb generally has a strong and earthy flavor compared to other "boring" meats :). Flavors that go well with lamb and can be substituted in this rack of lamb recipe include herbs like sage or mint and spices like cumin or coriander.
Don't be afraid to try a little of your favorite herbs or spices in this rack of lamb recipe. The recipe modification will work, especially if you start in small quantities.
Use more dijon mustard in the lamb rack marinade if trying to focus on that sharp tangy flavor. This will make the marinade thicker (especially if you reduce the oil and lemon juice by a touch) and will also make a nicer crust for the lamb.
Use extra sharp / strong German dijon mustard if you like a spicier lamb marinade for the lamb rack.
Substitute dried rosemary if you don't have fresh, but use less dried herbs than the fresh. For example, this lamb recipe calls for 1 ½ tablespoon (4 ½ tsp) fresh rosemary. Use 1 ½ teaspoon dried rosemary instead.
What does Frenched Rack Of Lamb Mean?
"Frenching" means to cut the meat away from the rib or chop and expose the bone.
Buy a frenched rack of lamb rack from the grocery store and take that work out of the equation. They are generally already Frenched but double check with the butcher if not sure.
Frenching a lamb rack is mostly about presentation and elegance. Having said that, if you cook that slender rib with a little bit of rib bone meat and fat it will burn because there is so little of it.
If you didn't buy the rack of lamb Frenched and don't want to figure it out yourself then just wrap it up in aluminum foil so it doesn't burn.
The steamed meat portion may be a little overcooked and tough because it will cook uneven but it will still be edible, although there won't be a lot of it. Waste not, want not.
Rosemary Mustard Rack Of Lamb Recipe FAQS
Generally 8 ribs and they are taken from ribs 6-12 if you care :). Double check though because it could be a 7 or a 9 rib rack of lamb.
It depends how big the rack is. 8 ribs are generally in a rack. If the ribs are larger it could feed 3-4 people a portion of 2 ribs each. Hungrier people will eat 3-4, especially if the ribs are smaller. Cook two racks if unsure - it really doesn't take any longer to prepare or cook.
Lamb racks generally weigh 1 to 1 ½ pounds.
Lamb from New Zealand is generally a smaller breed, grass fed and "gamier", and slaughtered younger. American lamb racks are generally a larger breed (thus larger ribs), have a little more grain in their diet, and are less gamey as a general rule.
Yes, but with caution. Marinating tender meats for a long time with acid (mustard, lemon, etc... or salt) can cause a tender cut to go to tough or mealy.
Marinating meat, especially for a long time is best for tougher cuts of meats, not rack of lamb. Having said all that, feel free to marinate rack of lamb before hand for 30 minutes.
Rosemary Mustard Rack of Lamb
EatSimpleFood.com
This simple oven roasted rosemary mustard rack of lamb recipe is flavorful, delicious, and easy to cook.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 (2 bones each)
- Category: Main Dish
- Method: Oven
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 8 bone rack of lamb, trimmed & frenched
- 1 ½ tablespoon olive oil
- 1 tablespoon dijon mustard
- 2 tablespoon lemon juice
- 1 ½ tablespoon rosemary, chopped
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Let lamb rack sit at room temperature for 30 minutes
- 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 the sides and 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 (internal temperature ~125F) or 25 minutes for medium rare (internal temperature of ~135F).
- Rest lamb rack 15 minutes loosely covered in aluminum foil before slicing.
- Add salt to taste. Serve with mustard if ya like. Happy Eating! Beckie
or a 
~ 20 minutes for rare (internal temperature ~125F) or 25 minutes for medium rare (internal temperature of ~135F). Notes
- Remember that it is always better to undercook tender cuts of meat like rack of lamb. If it's undercooked, stick it back in the oven or pan sear the sides for a crispy crust (YUM!).
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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Serving Suggestion
Serve this light yet rich Rosemary Mustard Rack of Lamb recipe with a soup, a vegetable to add a burst of color, or make it a "big" meal with mashed potatoes:
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