Rack of Lamb
This tender and flavorful rack of lamb is rubbed with an herb and Dijon mustard seasoning paste and roasted to perfection.
- Preparation:
- Cooking:
- Total:
- Serves: 3 persons
Ingredients
- 1rack of lamb, 1 1/2 to 2 pounds
- 1 ½teaspoons Diamond Crystal kosher salt
- 1teaspoon freshly ground black pepper
- 6cloves garlic
- 2tablespoons olive oil
- 2tablespoon fresh rosemary leaves
- 1tablespoon fresh thyme leaves
- 1tablespoon freshly squeezed lemon juice
- 1teaspoon Dijon mustard
Instructions
Step 1
Gather the ingredients.Step 2
Trim any excess fat from the lamb and cross-score the fat side by making shallow diagonal cuts, about 1/4 inch deep and about 1 inch apart.Step 3
Rub the lamb with salt and pepper on all sides and place it on a rimmed baking sheet.Step 4
Place the garlic, olive oil, rosemary, thyme, lemon juice, and Dijon mustard in a small food processor and pulse until it becomes a paste.Step 5
Rub the mixture all over the lamb, focusing in particular on pushing the mixture into the scored fat side.Step 6
Cover with plastic wrap and store at room temperature for 1 1/2 hours, or up to overnight in the refrigerator. If stored in the refrigerator, be sure to bring it back to room temperature for about 1 hour for proper roasting results. Meanwhile, position a rack in the center of the oven and heat to 450 F.Step 7
Remove the plastic, and wrap the exposed frenched bones with foil to prevent excessive browning or burning.Step 8
Roast for 10 minutes to brown the fat cap and render any excess fat from the lamb.Step 9
Reduce the temperature to 325 F and roast for an additional 10 to 20 minutes, depending on the size of the rack, until a thermometer inserted in the center reads 120 F for rare or 130 F for medium-rare.Step 10
Tent the lamb with foil and allow it to rest for 10 minutes before carving between the bones to serve individual chops.