With Dijon mustard, rosemary, and garlic this rack of lamb is oven-roasted to juicy, tender perfection. Enjoy this elegant dish with roasted potatoes and homemade mint sauce.
Ingredients For Roasted Rack of Lamb
Rack of lamb is savory and flavorful – yet relatively easy to make. Rack of Lamb – The rack comes from the rib section of a young lamb and includes a layer of fat surrounding the rib bones and tender medallions of meat. A full rack from both sides of the animal will have 16 portions, while a half rack serves 8. Select the size that suits your needs, (or the size of your cooking vessel). The rack is cooked whole and then cut apart when serving. Seasoning Rub – Dry rosemary and thyme are added to the butter, garlic, and Dijon mustard rub. Stir in alternative herbal blends with the rub if you desire.
How to Cook a Perfect Rack of Lamb
Prep the lamb: Roast the lamb:
Tips for the Best Lamb
Don’t trim away all the fat. Leave a thin layer to keep the lamb moist. For the best flavor, don’t overcook. Use a meat thermometer, and keep in mind that the lamb will continue to cook as it rests. For medium to medium well, remove the lamb when it reaches an internal temperature of 140.° Let the meat rest for at least 10 minutes before cutting, to ensure the juices are retained.
Did your family love this Rack of Lamb recipe? Be sure to leave a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
