Roasted Rack of Lamb

Elevate your next dinner party with this show-stopping Roasted Rack of Lamb, a perfect balance of elegance and ease. Featuring tender, Frenched racks of lamb coated in a savory blend of fresh rosemary, thyme, minced garlic, Dijon mustard, and olive oil, this recipe offers a herbaceous crust bursting with flavor. Optionally enrobe it in crispy breadcrumbs for added texture, then roast to juicy perfection in just 25 minutes. This gourmet dish requires minimal prep time yet leaves a lasting impression, making it ideal for special occasions or a refined weeknight meal. Serve these beautifully seared lamb chops alongside your favorite sides for a restaurant-quality experience at home. Keywords: roasted rack of lamb, herb-crusted lamb, dinner party recipes, elegant lamb chops, easy gourmet recipes.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 rack of lamb (8 ribs, Frenched)
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 4 garlic cloves, minced
• 3 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper, freshly ground
• 1 cup breadcrumbs (optional, for coating)

Directions

Step 1

Preheat your oven to 450°F (232°C). Line a baking sheet with foil for easy cleanup.

Step 2

Trim any excess fat from the racks of lamb and pat them dry with paper towels.

Step 3

Season the racks generously with salt and black pepper on all sides. Set them aside.

Step 4

In a small bowl, combine the rosemary, thyme, minced garlic, Dijon mustard, and olive oil. Mix well to form a paste.

Step 5

Apply the herb mixture evenly to the meat side of each rack of lamb, pressing gently to adhere.

Step 6

If using breadcrumbs, spread them onto a plate and press the coated racks into the crumbs until thoroughly coated.

Step 7

Place the lamb racks, bone side down, on the prepared baking sheet.

Step 8

Roast in the preheated oven for 20-25 minutes, or until an instant-read thermometer inserted into the thickest part of the meat registers 125°F (51°C) for medium-rare.

Step 9

Remove from the oven, cover loosely with foil, and let the lamb rest for 10 minutes before carving.

Step 10

Slice between the bones to separate into individual chops and serve. Enjoy!

Nutrition Facts

Serving size	1125.3 grams (1125.3g)

Amount per serving	% Daily Value*
Calories	3073

Total Fat 243.10g	312%
Saturated Fat 85.60g	428%
Polyunsaturated Fat 2.70g
Cholesterol 500mg	167%
Sodium 6958mg	303%
Total Carbohydrate 86.70g	32%
Dietary Fiber 5.70g	20%
Total Sugars 8.00g
Protein 133.00g	266%

Vitamin D 0IU	0%
Calcium 198mg	15%
Iron 15mg	84%
Potassium 1442mg	31%

*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: 71.3%

Protein: 17.3%

Carbs: 11.3%