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) 1x
- Category: Main Dish
- Method: Oven
- Cuisine: International
- Diet: Gluten Free
Ingredients
Scale
- 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
- 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!).
Find it online: https://eatsimplefood.com/rosemary-dijon-rack-of-lamb/