Description
Follow along for my step-by-step photos and get all the details on how to get a perfectly cooked rack of lamb at home, just like you’d order in a fine dining restaurant! This recipe is tried and true and yields great results. All you need is a sharp knife, a heavy skillet and an instant-read thermometer to make it.
Ingredients
- 1 frenched rack of lamb, 1.75 Pounds untrimmed
- 3/4 teaspoon coarse kosher salt
- Freshly ground pepper to taste
- 2 cloves garlic, minced
- 2 tablespoons chopped mixed herbs (such as a blend of parsley, thyme and rosemary)
- 2 teaspoons avocado oil, grapeseed oil or canola oil
- 1 teaspoons Dijon mustard
Instructions
- Preheat oven to 450 degrees F.
- Meanwhile, using a sharp boning knife, trim the rack of lamb by cutting the excess fat between the rib bones, stopping at the bulk of the lean loin. Cut away excess fat cap, leaving only ¼ inch of fat on the outside edge of the lamb. Sprinkle salt and pepper all over the lamb.
- Stir garlic and herbs in a small dish.
- Heat oil in a heavy oven-proof skillet over high heat. Add lamb, fat side down, and let sear until the meat is brown, 3 to 4 minutes.
- Flip the rack over and spread the mustard over the browned meat. Pat the garlic herb mixture onto the mustard. Immediately transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center of the lamb loin without touching the bone registers 135 for medium-rare, 20 to 26 minutes [or 140 to 145 for medium, about 28 to 30 minutes. For medium well wait until your thermometer registers 145 to 154.]
- Let the cooked rack of lamb rest 5 to 10 minutes, covered with foil, before cutting between each rib bone into lamb chops. Serve hot.
Notes
Ingredient Note: If you have roasted garlic puree, it is amazingly delicious in place of the Dijon mustard. Follow our instructions for how to make stovetop oil-poached roasted garlic here to learn how to make it.
Tip: Make sure to let the lamb rest for 5 to 10 minutes before carving to allow the protein fibers to relax and allow the juices to redistribute through the meat. Rest longer by covering the foil with a towel to hold in the heat and keep it warm.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven
- Cuisine: French
Nutrition
- Serving Size: 2 chops
- Calories: 385
- Sugar: 1 g
- Fat: 26 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 47 g