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Roast Rack Of Lamb


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  • 2 racks lamb - (14 bones total) frenched by butcher
  • 1 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1 tablespoon butter
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 2 teaspoons chopped fresh rosemary leaves plus sprigs
  • for garnish
  • 2 garlic cloves finely chopped
  • 4 tablespoons Dijon mustard


Servings 6


Step 1

Heat oven to 400 degrees. Sprinkle lamb with salt and pepper. Melt butter in a large non-stick skillet. Sear lamb on both sides until golden.

In a small bowl, mix parsley, mint, rosemary and garlic. When lamb is cool enough to handle, brush with mustard. Pat herb mixture onto mustard.

Place lamb racks in a roasting pan. Roast 20 to 25 minutes for medium-rare. An instant-read thermometer should register 120 degrees. Let rest 10 minutes before slicing between the bones to separate chops. Garnish with rosemary sprigs.

This recipe yields 6 servings.

Carbohydrates: 1.5 grams
Net Carbs: 1 grams
Fiber: 0.5 grams
Protein: 58.5 grams
Fat: 32 grams
Calories: 545

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