Rack of Lamb

Name: Rack of Lamb
Prep time: 15 min
Cook time: 25 min
Total time: 80 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 racks (1 1/2 lb each) lamb, frenched; 2 tsp kosher salt; 1 tsp black pepper; 2 Tbsp olive oil; 3 Tbsp Dijon mustard; 3 cloves garlic, minced; 2 Tbsp fresh rosemary, chopped

4 servings · prep 15 min · total 80 min

Preheat oven to 450°F
Let the lamb sit out 30 min
Wrap the bone tips in foil
2 racks (1 1/2 lb each) lamb, frenched	season	sear on all sides 4 to 5 min	brush over the meat	roast bone side down 450°F 15 to 20 min, to 130°F	rest 10 min, cut between bones
2 tsp kosher salt
1 tsp black pepper
2 Tbsp olive oil
3 Tbsp Dijon mustard	mix
3 cloves garlic, minced
2 Tbsp fresh rosemary, chopped

Card image

Rack of Lamb, written out

Makes 4 servings. Prep 15 min, cook 25 min, ready in 1 hr 20 min.

Ingredients

2 racks (1 1/2 lb each) lamb, frenched
2 tsp kosher salt
1 tsp black pepper
2 Tbsp olive oil
3 Tbsp Dijon mustard
3 cloves garlic, minced
2 Tbsp fresh rosemary, chopped

Before you start

Preheat oven to 450°F.
Let the lamb sit out 30 min.
Wrap the bone tips in foil.

Directions

Season: lamb, kosher salt, black pepper.
Sear on all sides 4 to 5 min: step 1, olive oil.
Mix: Dijon mustard, garlic, fresh rosemary.
Brush over the meat: step 2, step 3.
Roast bone side down 450°F 15 to 20 min, to 130°F: step 4.
Rest 10 min, cut between bones: step 5.

Based on: [1] [2] [3] [4]