Rack of Lamb with Lemon

Elevate your dinner table with this succulent Rack of Lamb with Lemon, a show-stopping dish that’s as elegant as it is flavorful. Perfect for special occasions or indulging in gourmet dining at home, this recipe combines tender racks of lamb with a zesty lemon-herb marinade featuring fresh rosemary, thyme, and a hint of garlic. The lamb is seared to golden perfection before being roasted to juicy, medium-rare doneness in the oven, with Dijon mustard adding a savory punch. Ready in just 40 minutes, this Mediterranean-inspired dish is seasoned to perfection and pairs beautifully with roasted vegetables or a crisp side salad. Bursting with bright citrus notes and savory herbs, this rack of lamb is a true crowd-pleaser that’s easy to make yet impressive to serve.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 racks (about 1.5 lbs each) rack of lamb
• 2 lemons
• 4 garlic cloves
• 2 tablespoons (chopped) fresh rosemary
• 1 tablespoon (chopped) fresh thyme
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons Dijon mustard

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Trim any excess fat from the racks of lamb, leaving a thin layer to keep the meat moist during cooking. Pat the lamb dry with paper towels.

Step 3

In a small bowl, zest one lemon and juice both lemons. Mince the garlic cloves and combine them with the lemon zest, lemon juice, olive oil, chopped rosemary, chopped thyme, salt, and black pepper.

Step 4

Rub half of the lemon-herb mixture all over the racks of lamb, ensuring even coverage. Allow the lamb to marinate at room temperature for 15 minutes.

Step 5

Heat a large oven-safe skillet over medium-high heat. Once hot, sear the lamb racks meat-side down for 2-3 minutes until golden brown. Flip the racks and sear the other side for an additional 2 minutes.

Step 6

Remove the skillet from the heat. Brush the seared lamb evenly with Dijon mustard and then spread the remaining lemon-herb mixture over the top.

Step 7

Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. If you prefer medium, aim for 140°F (60°C).

Step 8

Remove the lamb from the oven and tent it loosely with aluminum foil. Allow it to rest for 10 minutes before carving.

Step 9

Slice the lamb into individual chops and serve immediately. Garnish with additional fresh herbs and a few lemon slices, if desired. Enjoy!

Nutrition Facts

Serving size	1557.8 grams (1557.8g)

Amount per serving	% Daily Value*
Calories	3988

Total Fat 334.00g	428%
Saturated Fat 137.10g	686%
Polyunsaturated Fat 4.00g
Cholesterol 1115mg	372%
Sodium 3925mg	171%
Total Carbohydrate 12.70g	5%
Dietary Fiber 3.90g	14%
Total Sugars 2.90g
Protein 226.00g	452%

Vitamin D 0IU	0%
Calcium 47mg	4%
Iron 23mg	127%
Potassium 3323mg	71%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.9%

Protein: 22.8%

Carbs: 1.3%