Rack of Lamb Recipe with Rosemary and Dijon Mustard - Eat Simple Food
Indulge in the succulent flavors of a Rack of Lamb with Rosemary and Dijon Mustard marinade. This recipe features a tender rack of lamb seasoned with a delightful blend of lemon, dijon, olive oil, rosemary, salt, and pepper. Whether you opt for New Zealand lamb's grass-fed goodness or the heartier American lamb, frenching the meat presents an elegant touch. The marinade, slightly thinner in consistency, delivers a refreshing lemony taste, but you can adjust the mustard quantity to suit your preference for a crustier texture. To protect the delicate bones from charring, wrap them in aluminum foil before generously coating the lamb with the marinade. Place the rack in a preheated oven at 450F and let it cook to perfection—a golden crust forming atop the lamb. Cooking time may vary depending on your desired doneness, whether you prefer a rare tenderness or a well-done finish. Once it's ready, carefully remove the lamb from the oven and tent it with aluminum foil, allowing some steam to escape to preserve the crust. When it comes to serving, slicing the rack between the bones is a breeze, and you can garnish your dish with additional mustard, a horseradish sour cream sauce, or a squeeze of lemon juice.
Ingredients:
- Rack of lamb, frenched
- Lemon
- Dijon mustard
- Olive oil
- Fresh rosemary
- Salt
- Pepper
Cooking steps:
- Preheat the oven to 450F.
- Wrap the delicate lamb bones with aluminum foil to prevent charring.
- In a bowl, mix lemon juice, dijon mustard, olive oil, rosemary, salt, and pepper to create the marinade.
- Generously coat the rack of lamb with the marinade, ensuring it covers the entire surface.
- Place the rack in the preheated oven, positioned eight inches below the broiler.
- Cook for approximately 24 minutes for a medium-rare finish, adjusting the cooking time based on preferred doneness.
- Remove the lamb from the oven and loosely tent it with aluminum foil.
- Let the lamb rest for a few minutes to preserve the crust and allow the flavors to settle.
- Slice the rack of lamb between the bones, using them as a guide for even portions.
- Serve with additional mustard, a horseradish sour cream sauce, or your choice of condiments.
