Rosemary Dijon Mustard Rack of Lamb

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.

INGREDIENTS

- rack of lamb - olive oil - dijon mustard - lemon juice - rosemary Full Recipe

Let the lamb rack sit at room temperature for 30 minutes. Move the oven rack to 8" below the broiler. Preheat the oven to 450F.

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Wrap the exposed bones in aluminum foil. There should be a layer of fat on the top of the rack of lamb; leave it there.

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Mix all ingredients in a bowl and rub on the rack of lamb, making sure to get the sides and beneath and/or around the layer of fat.

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Cook fat side up in a roasting pan or a jelly roll pan for 20 minutes for rare (internal temperature ~125F) or 25 minutes for medium rare (internal temperature of ~135F).

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Rest lamb rack 15 minutes loosely covered in aluminum foil before slicing.

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Swipe up for full recipe!

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