Oven Roasted Rack of Lamb

5 from 2 votes

Oven Roasted Rack of Lamb

This Oven Roasted Rack of Lamb is tender and flavorful. Seared and then roasted with a sweet dijon sauce with garlic and fresh herbs, this impressive main course is perfect for serving for holiday meals and special occasions.

Prep Time30

Cook Time30

Course: Main Course

Cuisine: American

Servings:

Author: Serene

Equipment

Ingredients

1 rack of lamb (8 bones) approximately 1.5 lbs
½ teaspoon sea salt
¼ teaspoon ground black pepper

Sauce

2 tablespoons dijon
2 tablespoons light brown sugar
2 cloves garlic minced
2 tablespoons extra virgin olive oil
3 tablespoons fresh rosemary & thyme chopped
½ teaspoon sea salt
½ teaspoon ground black pepper

Instructions

Set lamb out at room temperature, sprinkle with a small amount of salt and let sit for 30 minutes.
Meanwhile, preheat oven to 425 degrees F.
Prepare the sauce by combining the ingredients in a small bowl and stirring together.
After 30 minutes, pat the lamb dry. Sprinkle with salt and pepper.
Heat olive oil in a large cast iron or oven safe skillet over medium high heat.
Add the lamb and sear it, meat side down, for 2-3 minutes.
Flip the lamb so that the bones are facing down. Spoon the sauce over the top of the meat and place the skillet in the oven.
Roast lamb for 15-25 minutes, until the internal temperature reaches 125 degrees F.
Remove the lamb from the skillet, placing it on a cutting board and tenting with foil. Let it rest for 15 minutes before slicing.
When ready to serve, cut between the bones and serve with any excess sauce from the skillet or board.

Notes

Rack of Lamb: The entire rack of ribs of a lamb, includes 8 ribs. If ordering from a butcher you can ask for it to be frenched, which is the removal of meat and fat from the bones, exposing them and making a beautiful meal centerpiece.
Light Brown Sugar: For a deeper flavor substitute with dark brown sugar.
Dijon Mustard: choose your favorite variety- spicy, coarse ground, etc.
Garlic: Use a jarred pre-minced or mince fresh garlic. You can also substitute with 1/2 teaspoon of garlic powder.
Fresh Herbs: A combination of thyme and rosemary complements the lamb. You could substitute with 1 tsp of dried herbs for every 1 tbsp called for in the recipe.
Storage: Store any leftovers in the refrigerator in a sealed container for up to 3 days. To reheat, place in a dish or skillet with a small amount of water or broth and then cover with foil. Bake at 350 degrees F for 10 minutes or until warmed through.
Freezing: After cooking, allow the meat to cool to room temperature. Then wrap in a layer of plastic wrap, and a layer of foil. Place this in a freezer bag and store in the freezer for up to 3 months. Thaw in the refrigerator overnight.

Nutrition