Rack of Lamb
A tender rack of lamb is seasoned with a savory herb and Dijon mustard paste before being roasted to ideal doneness.
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Instructions
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Preheat the oven to 450 F with a rack in the center.
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Trim excess fat from the lamb and cross-score the fat side approximately 1/4 inch deep and 1 inch apart.
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Season the lamb all over with salt and pepper, then place it on a rimmed baking sheet.
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Process garlic, olive oil, rosemary, thyme, lemon juice, and Dijon mustard into a paste.
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Rub this paste thoroughly over the lamb, ensuring it penetrates the scored fat.
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Cover the lamb and allow it to sit at room temperature for 1 1/2 hours, or refrigerate overnight and then bring to room temperature for 1 hour.
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Uncover the lamb and wrap the frenched bones with foil.
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Roast the lamb for 10 minutes at 450 F to brown the fat.
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Reduce oven temperature to 325 F and continue roasting for 10 to 20 minutes, or until an internal temperature of 120 F for rare or 130 F for medium-rare is reached.
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Tent the lamb with foil and rest for 10 minutes before carving into individual chops.