Recipes and Cooking Rack of Lamb 3.9 (19) Serve this delicious roasted rack of lamb recipe as your featured main dish when you host family and friends for dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 1, 2009 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Marinate Time: 1 hrs Roast Time: 20 mins Total Time: 1 hrs 35 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 ½ tablespoon kosher salt 2 tablespoon minced fresh rosemary 3 garlic cloves, minced ½ cup Dijon mustard 1 tablespoon balsamic vinegar 2 racks of lamb, "frenched" (see below) Directions 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. 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. Preheat oven to 450 degrees F. 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. Tips 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. Rate it Print Nutrition Facts (per serving) 386 Calories 33g Fat 1g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 386 % Daily Value * Total Fat 33g 42% Saturated Fat 17g 85% Cholesterol 84mg 28% Sodium 1969mg 86% Total Carbohydrate 1g 0% Protein 16g Vitamin C 0.6mg 3% Calcium 20.2mg 2% Iron 1.6mg 9% Potassium 132mg 3% Vitamin B-12 2.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.