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roasted rack of lamb

Roasted Herbed Rack of Lamb

A rack of lamb gets minimal treatment for a maximal punch. Enjoy with a glass of a full body red wine for a a perfect romantic dinner for two.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine French, Mediterranean
Servings 4

Ingredients
  

Lamb

  • 1 rack of lamb 8 chops

Marinade

  • 2 garlic cloves crushed
  • 1 Tbsp Dijon mustard grainy preferred
  • 1 Tbsp tamari sauce
  • 1 Tbsp dry red wine
  • 2 Tbsp olive oil extra virgin
  • 1 tsp fresh rosemary finely chopped or crushed
  • 1 tsp fresh thyme finely chopped or crushed
  • 1 tsp fresh oregano finely chopped or crushed
  • ½ tsp fresh ginger finely chopped or crushed
  • ½ tsp black pepper

Instructions
 

  • Trim excess fat from lamb rack
  • In a bowl that will comfortably hold the lamb rack mix together marinade ingredients: garlic, mustard, soy sauce, olive oil, rosemary, thyme, oregano, ginger, pepper
  • Rub the lamb rack with the marinade paste and let marinade in room temperature for 1 to 2 hours.
  • Cover the bowl while the lamb is marinating. If marinating over night, make sure you refrigerate the lamb.
  • Preheat oven to 400°F (about 200°C)
  • Place lamb rack in a roasting pan, fat side down
  • Roast for 10 minutes
  • Turn lamb rack over in pan – fat side up
  • Roast for another 20 minutes for medium-rare.
  • Add up to 10 more minutes of roasting if you like your lamb more on the done side. Make sure you do not burn the roast!
  • Remove from oven, cover loosely with foil, and let rest for 10 minutes
  • Carve and serve, garnishing with fresh herb sprigs

Notes

  • If using dry herbs, use a third to half the amount of fresh herbs
  • As always with herbs, substitute for the flavors you like: basil, parsley, cilantro, tarragon, marjoram will all be great substitutes.
  • If marinating over night, make sure meat is back to room temperature before roasting. That will be at least 30 minutes out of refrigerator.
  • Letting a roast “rest” is a key stage for good results: it allows the liquids to reabsorb into the meat for a moist and not bloody outcome.
  • We calculate 2 chops per person, but are notorious to have 3 or 4 in one seating. Calculate your portion size accordingly!
Keyword dijon mustard, herbs, Lamb, mustard, rosemary, Thyme