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Rack of Lamb

Serve this delicious roasted rack of lamb recipe as your featured main dish when you host family and friends for dinner.

3.5 by 6 people
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  • Makes: 6 servings
  • Prep: 15 mins
  • Marinate: 1 hr
  • Roast: 20 mins 450°F

Rack of Lamb



  1. In bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute.
  2. Place the lamb in a roasting pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
  3. Preheat oven to 450 degrees F.
  4. Roast lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve. Makes 6 servings.

From the Test Kitchen

Frenching is the technique of cutting meat away from the top of a rib or chop before cooking to expose part of the bone. Ask your butcher to trim and french the rack for you. If a butcher is unavailable, follow these steps for presentation-worthy chops: Remove the thick layer of fat from bone side of rack by pulling it away with your hands and using a thin sharp knife to cut through the end; discard. (Bits of lean meat within the fat layer can be frozen for soup.) Remove meat between the ribs to 1 to 2 inches of the eye of the meat by cutting down and up along the bones. Scrape remaining bits of meat from the bone.

Nutrition Facts (Rack of Lamb)

    Per serving:
  • 386 kcal cal.,
  • 33 g fat
  • (17 g sat. fat,
  • 1 g polyunsaturated fat,
  • 13 g monounsatured fat),
  • 84 mg chol.,
  • 1969 mg sodium,
  • 1 g carb.,
  • 0 g fiber,
  • 0 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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