Description
This Roast Rack of Lamb with Rosemary recipe delivers a perfectly tender and flavorful lamb dish, roasted to medium-rare and infused with a fragrant herb and garlic rub. Ideal for special occasions or elegant dinners, this simple yet sophisticated recipe highlights the savory taste of fresh rosemary and garlic balanced with olive oil and optional Dijon mustard.
Ingredients
Scale
For the Lamb:
- 1.5 to 2 pounds rack of lamb (frenched)
- 2 tablespoons fresh rosemary, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1 tablespoon Dijon mustard
Instructions
- Preheat the Oven: Preheat your oven to 450°F (230°C) to ensure it is hot enough to roast the lamb to a perfect sear and caramelization on the outside.
- Prepare the Lamb: Pat the rack of lamb dry with paper towels, then season generously with salt and freshly ground black pepper to enhance the meat’s natural flavor.
- Make the Herb Rub: In a small bowl, mix together the finely chopped fresh rosemary, minced garlic, and olive oil. If desired, add 1 tablespoon of Dijon mustard for an extra layer of flavor and slight tanginess.
- Season the Lamb: Rub the herb mixture all over the lamb rack, pressing it firmly into the meat to ensure the flavors adhere well and penetrate.
- Roast the Lamb: Place the prepared lamb bone-side down on a roasting pan or baking sheet. Roast in the preheated oven for 20-25 minutes, or until a meat thermometer inserted into the thickest part reads 125°F (52°C) for medium-rare doneness.
- Rest the Lamb: Remove the lamb from the oven and tent it loosely with aluminum foil. Let it rest for 10 minutes to allow the juices to redistribute and the temperature to rise slightly.
- Slice and Serve: Using a sharp knife, slice the rack between the bones into individual chops. Serve immediately, enjoying the juicy and aromatic lamb chops.
Notes
- Cooking times may vary slightly depending on oven differences and rack size. Use a meat thermometer for best results.
- For medium or well-done lamb, adjust the internal temperature target and cooking time accordingly.
- Allowing the lamb to rest is essential to keep the meat juicy and tender.
- Serve with complementary sides like roasted vegetables, mashed potatoes, or a fresh green salad.
- Dijon mustard is optional but adds a nice depth of flavor to the herb rub.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
