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This simple oven roasted rosemary, dijon, and mustard rack of lamb recipe is flavorful and delicious. Rack of lamb is also easy to cook with a couple small nuances that I'll walk ya through. The lamb rack is visually gorgeous, tasty, and also very tender.
How To Cook Rack Of Lamb
Let meat sit at room temperature for 30 minutes before cooking.
Preheat the oven to 450F and line a baking sheet with aluminum foil.
Buy the ribs already "Frenched" from the grocery store. Wrap them in aluminum foil so they don't burn.
Mix together the marinade. Make it thicker with more mustard if you like and less oil and lemon or make it thinner by using less mustard.
You don't need to sear the lamb rack before popping it in the oven. It 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.
Cook for 20 minutes for rare or 25 minutes for medium rare. If in doubt, undercook lamb. It can always be put back in the oven 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 for 15 minutes loosely covered before slicing.
Variations on Dijon 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. The recipe modification will work, especially if you start in small quantities.
Use more mustard in the 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 it crust up nicer.
Use less mustard if you want a thinner marinade with not as strong of a mustard flavor. It's all about your mustard preference as well as thickness of the marinade, baby!
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 you're 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 meat and fat it will burn because there is so little of it.
If you didn't buy the 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.
Rack Of Lamb Recipe FAQS
How many ribs are there in a rack of lamb?
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.
How many people does a rack of lamb feed?
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.
How much does a rack of lamb weigh?
Lamb racks generally weigh 1 to 1 ½ pounds.
What's the difference between New Zealand and American Lamb?
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.
Serves 2
Ingredients
• 8 bone rack of lamb, trimmed & frenched
• 1 ½ Tbsp olive oil
• 1 Tbsp dijon mustard
• 2 Tbsp lemon juice
• 1 ½ Tbsp rosemary, chopped
• 1 tsp salt
• ¼ 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 15 minutes loosely covered in aluminum foil before slicing.
•Add salt to taste. Serve with mustard if ya like. Happy Eating! Beckie
