Roast Rack of Lamb
Roast rack of lamb is coated with Dijon mustard, lemon juice, kosher salt, pepper and olive oil.
Servings: 3 servings
Calories: 647kcal
Ingredients
- 1 3/4 pounds rack of lamb 7-8 ribs, trimmed.
- 2 Tablespoons Dijon mustard
- 1/2 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh rosemary finely chopped
- 2 Tablespoons fresh lemon juice
Instructions
Dijon marinade
- In a small bowl, whisk marinade ingredients until well blended.
Roasting the rack of lamb
- Preheat oven to 500 degrees F. Move rack to middle of the oven.
- If lamb rack is not cleaned or Frenched by the butcher, trim any remaining fat from the bones, by scraping with a knife. Cover the bones with aluminum foil to prevent them from burning.
- Brush the marinade over all sides of the rack. (Lamb can be refrigerated at this point until ready to roast if desired).
- Place lamb in oven and roast for 10 minutes to sear. Reduce heat to 400 degrees F. and continue roasting for an additional 15-20 minutes or until thermometer inserted in thickest part of meat reads 125 degrees F.
- Remove lamb and place on cutting board to rest. Cover loosely with foil to keep warm. Cut lamb between ribs. Serve 2-3 ribs per person.
Nutrition
Serving: 1serving | Calories: 647kcal | Carbohydrates: 2g | Protein: 19g | Fat: 63g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 37g | Cholesterol: 83mg | Sodium: 565mg | Potassium: 283mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 11IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 2mg