• 19 Ratings

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

Source: Better Homes and Gardens

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Recipe Summary

prep:
15 mins
marinate:
1 hr
roast:
20 mins at 450°
Servings:
6
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • Preheat oven to 450 degrees F.

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  • 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.

Nutrition Facts

386 calories; total fat 33g; saturated fat 17g; polyunsaturated fat 1g; monounsaturated fat 13g; cholesterol 84mg; sodium 1969mg; potassium 132mg; carbohydrates 1g; fiber 0g; sugar 0g; protein 16g; vitamin a 0IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 7mg; vitamin b6 0mg; folate 0mcg; vitamin b12 2mcg; calcium 20mg; iron 2mg.
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Reviews

19 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
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