Description

This Easy Rack of Lamb recipe offers a simple approach to cooking a tender, juicy, and flavorful rack of lamb with restaurant-quality results at home. Featuring fresh herbs, garlic, and optional Dijon mustard for a perfect glaze, it’s ideal for special occasions or elevating a weeknight meal. With straightforward steps and quick cooking time, it ensures a delicious and impressive dish every time.

Ingredients

Main Ingredients

Rack of lamb (1 rack, about 8 ribs): Look for well-trimmed, fresh lamb for the best flavor and presentation.
Olive oil (2 tablespoons): Helps achieve a golden crust and keeps the lamb moist during cooking.
Garlic (3 cloves, minced): Adds that irresistible aromatic punch that pairs perfectly with lamb.
Fresh rosemary (2 tablespoons, chopped): A classic herb that complements the lamb’s earthy flavor beautifully.
Salt (to taste): Essential for enhancing all the flavors.
Black pepper (to taste): Adds subtle heat and depth to the seasoning.
Dijon mustard (1 tablespoon, optional): Recommended for a tangy glaze that locks in juiciness.

Instructions

Prepare the rack: Begin by patting the rack dry with paper towels to ensure a crisp sear. If not already done, trim any excess fat and frenched bones to expose the clean ribs — this adds elegance and helps even cooking.
Season thoroughly: Brush the rack with olive oil, then rub minced garlic, chopped rosemary, salt, and black pepper evenly over the meat. If using Dijon mustard, spread a thin layer all over the rack to add moisture and flavor before the herbs.
Sear the rack: Heat a heavy skillet (cast iron preferred) over medium-high heat. Once hot, place the lamb rack fat-side down and sear it until golden brown, about 2-3 minutes per side. This step locks in juices and builds a flavorful crust.
Roast in the oven: Transfer the seared rack to a preheated oven at 400°F (200°C). Roast for 15-20 minutes for medium-rare (internal temp of 125-130°F), or longer if you prefer more done. Use a meat thermometer for precise timing.
Rest before slicing: Remove from the oven and tent loosely with foil. Let it rest for 10 minutes so the juices redistribute, ensuring every slice is tender and moist.
Slice and serve: Using a sharp knife, slice between the ribs into individual chops or smaller sections. Serve immediately for the best flavor and texture.

Notes

Room temperature meat: Let the rack sit out 30 minutes before cooking to ensure even roasting.
Use a thermometer: Avoid guesswork by checking internal temperature for perfect doneness every time.
Sear fat side first: This adds crispness and renders fat, enhancing flavor and texture.
Don’t skip resting: Resting is the secret to juicy, tender lamb that melts in your mouth.
Trim excess fat: This prevents flare-ups and keeps the dish from feeling greasy.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizers
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1/4 rack (approximate)
Calories: 350
Sugar: 0g
Sodium: moderate, varies with added salt
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 25g
Cholesterol: 90mg

Keywords: rack of lamb, easy lamb recipe, dinner, roasted lamb, gluten free, quick lamb, rosemary lamb