Roasting a rack of lamb is easier than you might think. The key is to begin with a high quality rack of lamb purchased at a reliable meat department or butcher. Most lamb racks have eight bones in them which means eight chops. They are usually “Frenched” and this simply means the meat has been cut from the bone down to the meaty chop area. The next important step for success is roasting the rack at a hot oven temperature to brown the lamb giving flavor in the caramelization of the meat.
A simple wet rub using fresh rosemary and garlic brushed on the meat an hour before cooking makes a lovely robust seasoning. The roasted lamb is flavorful enough on its own, but for those old school mint jelly lover types, I have included an updated version with this fresh mint vinaigrette.
- 1 rack of lamb (8 bones), “Frenched”
- 1-1/2 tablespoons dijon mustard
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
- 1 tablespoon minced garlic
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon dried thyme leaves
- Fresh mint vinaigrette:
- 3 tablespoons chopped fresh mint
- 1 tablespoon white wine vinegar
- 2 teaspoons honey or agave
- 1 teaspoon Dijon mustard
- 3 tablespoons olive oil
- Pinch red pepper flakes
- Kosher salt
- Fresh ground black pepper
- If the rack of lamb has a layer of fat on the non-curved side, lightly trim it (or have the meat department do this) so there is just a scant covering of fat. Put lamb, fat side up, in a roasting pan.
- Whisk together Dijon, rosemary, garlic, balsamic vinegar, olive oil, salt and thyme and brush on the meat of the lamb; refrigerate one hour.
- Whisk together mint, vinegar, honey and Dijon; whisk in olive oil until smooth. Season with red pepper flakes, salt and pepper.
- Preheat oven to 425 degrees F.
- Roast lamb until desired doneness is reached, about 20-25 minutes for medium rare. Remove from oven, lightly cover with foil and allowing sitting 10 minutes to rest meat.
- To serve, cut in between the bones to slice into 8 chops. Drizzle the chops with the fresh mint vinaigrette or serve it on the side.
Old Schoolers?
I wouldn’t want it any other way!
Looks delicious and I will try it.
I have to agree with Brad, I love my lamb with mint jelly, and might make the sauce for guests, but I’ll be “old school” myself!
Linda this was one of the best recipes ever. I had never made rack of lamb before so was just a little uncertain but made 3 of them for my husband’s 70th birthday party dinner. It went great and our guests were effusive over how delicious it was. Me too! No more mint jelly for us! Thank you!
Sherilyn:
I am so very happy I inspired you to try something you have not done before. I am thrilled it went so well and your guests loved it. And I agree the Fresh Mint Vinaigrette is such a nice change from traditional mint jelly.
Thank you, as always, for commenting,
Linda
By the way I ordered the lamb at Leschi Mart. It was high quality as are all their meats.
That is great to hear!