Presenting Rack of Lamb is SO impressive, but secretly it’s really easy. You can personalize your lamb with herbs and sauces. I’m not a fan of mint, but I love herbs. I used a ton of herbs from my garden, Dijon mustard, and extra virgin olive oil, to compliment the natural yummy taste of lamb. So, how would you personalize your lamb?
A couple of MUSTS with Rack of Lamb:
- It needs to be room temperature when cooking, so take it out of the fridge a few hours before cooking
- If you want your chops frenched (which means the bone is exposed) you can ask your butcher to do a french cut, or you can do it at home. It’s simple, but it might take some time the first time you do it. With the fat side up, Cut along the bone lengthwise on the top, where the bone starts to be exposed (about 2-3 inches). then make a cut in the same direction between the bones. Turn the lamb over and you will see the small cuts in between the bones. Cut lengthwise where you see these cuts. Remove the excess meat and fat (you might need a sharp knife to help where the meat is attached to the bone.
- Marinating the meat is key. You can marinate for as little as a few hours up to overnight, but don’t skip this step – I beg you!
- Searing the fat is key to the best flavor
Servings: 2 to 4
Prep Time: 10 minutes
Marinate Time: 2 hours to overnight
Cook Time: 25 minutes
- 1 Rack of Lamb
- 1/2 cup minced fresh herbs (thyme, oregano, basil [purple if you can find it or green], rosemary, parsley, sage [whatever fresh herbs you like and have on hand or 1/3 cup dried herbs]
- 2 tablespoons Dijon mustard
- 2 tablespoons extra virgin olive oil
- 4 cloves minced garlic
- Pinch of salt and pepper
- Food processor (or cutting board, knife, and bowl)
- Baking dish
- Fry pan
- In a food processor, mince up all the fresh herbs, garlic, and salt & pepper (or mince on a cutting board, then add to a bowl)
- Then add the Dijon and pulse a few times
- Then on slow, drizzle in the olive oil
- Put the lamb in a baking dish
- Smother the meat of the lamb on both sides (and the ends) with the herb mixture
- Cover the exposed bones with foil
- Cover, and let it marinate for at least 2 hours up to overnight in the fridge
- Take the lamb out of the fridge 2 hours before cooking
- Score (cut) the fat of the lamb in a diamond pattern) do not cut the meat
- Salt the meat
- Preheat the oven to 400
- Heat a pan
- Place the lamb fat side down and render some of the fat and sear the herbs (about 3 minutes)
- Place the lamb back to the baking dish, fat side up, and put it in the oven
- Cook for 23 to 25 minutes
- Take the lamb out of the oven and let it rest for 10 minutes (perfect time to make your sides)
- Remove the foil
- Slice each piece of lamb in between the exposed bones
- Serve the ends to your most loved ones (they’re the best)
I paired the lamb with steamed asparagus bundled with a chive, and a side salad. The croutons in my salad were chopped toasted Everything Bagels – yea, I did that and loved it! I also added fresh oranges, arugula, cherry tomatoes, sliced peppers, and baby cucumbers, with a Dijon and freshly squeezed lemon and oil vinaigrette.
2 thoughts on “Rack of Lamb”
It’s great that you are sharing useful information. I enjoy reading your blog.
David, author, and owner of the blog https://rakepick.com/
Thanks David! I’m really glad you enjoy my recipes and I hope you make some of them. Tag me when you do.