Frenched rack of lamb makes an elegant restaurant quality meal that you can make at home with very little effort and it will be sure to impress. Great for holidays or special occasions
This recipe (adapted from Ina Garten) is simple to make and the lamb is tender, juicy and full of flavor. It truly is a winner, one that I hope you will enjoy over and over again. Try it with a little mint jelly on the side!
Tips for Rack of Lamb:
“Frenching” refers to removing meat from the end of the bone and trimming away fat, giving the rack of lamb a clean elegant look. You can find it at most grocery stores or at the butcher shop. If you want to French it yourself (or can’t find it pre-done) here is a great tutorial from Simply Recipes.
Serving size: One rack of lamb (about 1.5 pounds) will serve 2-3 people.
Seasoning: Is a mixture of rosemary, dijon mustard, garlic, balsamic vinegar and salt.
Cooking: Rack of lamb is typically served pink. It is important to use a meat thermometer to make sure that you don’t over or under cook it. For rare, roast to 125-130 degrees F and 135-140 degrees for medium rare. Remove from the oven, cover with tin foil and let rest for 10-15 minutes. The temperature will continue to rise a little more while it’s resting.
Try some of our other recipes:
Restaurant Quality Rack of Lamb
Equipment
- roasting pan
- meat thermometer
Ingredients
- 2 racks lamb, frenched *See note below
- 1/2 cup Dijon mustard
- 3/4 teaspoons salt
- 2 teaspoons crushed dried rosemary (or 2 tablespoons minced fresh rosemary)
- 3 cloves garlic, minced
- 1 tablespoons balsamic vinegar
Instructions
- Combine the Dijon mustard, salt, crushed rosemary, garlic, and balsamic vinegar in a bowl.
- Place the lamb in a roasting pan, with ribs curved downward and fatty side facing up. Coat the meaty portion of the lamb with the mustard mixture. Allow it to rest for 1 hour at room temperature.
- Preheat oven to 450 degrees F.
- Roast the lamb for 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven, cover in foil and let rest for 15 minutes, then cut into individual ribs and serve. Rack of lamb is typically served pink. It is important to use a meat thermometer to make sure that you don't over or under cook it. For rare roast to 125-130 degrees F and 135-140 degrees for medium rare.
Notes
- “Frenching” refers to removing meat from the end of the bone. Frenching gives a rack of lamb a clean elegant look. You can buy the rack of lamb frenched at the grocery store or if you want to do it yourself here is a great tutorial from Simply Recipes
