Erin Merhar is a professionally trained chef, food stylist, and recipe developer. When she is not coming up with the next great dish for ThePioneerWoman.com, you can find her at the farmers' market or making pizza for friends.
Rack of lamb looks as fancy as it sounds, but here's the surprise: it's actually really easy to make! All you have to do is coat the lamb in the garlicky, herbaceous rub, roast it in the oven, slice it, and your meal is served! It's the perfect main course for entertaining because it requires minimal effort, leaving you plenty of time to focus on all the delicious spring side dishes. Try making it for your Easter lunch or as part of a heartier meal any time of year.
What's the difference between a rack of lamb and lamb chops?
It's simple—the only difference is how the meat is cut! A rack of lamb is made up of individual lamb chops. The lamb can be kept connected and roasted as a rack like in this recipe, or divided and cooked or grilled as lamp chops. This rack of lamb is a great hands-off recipe for when you're busy preparing a full Easter feast.
How many does 1 rack of lamb serve?
It depends on the size of the rack and the appetite of your hungry guests, but typically 3 to 4 people. This recipe calls for 2 racks of lamb that are about 1 1/2 pounds each. In total, this recipe should feed 6 to 8 people.
Should you sear rack of lamb before roasting?
Good news: you don't have to sear it before roasting! Searing is a great way to render fat and seal in the flavor when roasting large cuts of meat. It also dirties a second pan and can splatter oil all over your stove! This easy recipe gives you a break by skipping the stovetop and cooking the lamb in the oven on a foil-lined baking sheet. However, this oven method doesn't sacrifice flavor. A rub of garlic, fresh rosemary, Dijon mustard, and a little bit of honey promotes caramelization and creates a delicious crust on the surface of the lamb. Since you're skipping the searing step, be sure to trim any excess fat from the lamb before roasting. A thin layer, about 1/8-inch thick, is all you need.
At what temperature is rack of lamb done?
The USDA recommends cooking lamb to an internal temperature of 145° degrees, then letting it rest for at least 3 minutes. This will give you lamb that is cooked to medium, the ideal temperature for this cut.
How long do you let rack of lamb rest for?
There are two important resting periods for lamb: First, let the racks sit at room temperature for 1 hour before roasting, to promote even cooking all the way to the center of the rack. Second, let the lamb rest for at least 10 minutes before slicing. This is a little longer than the official rest time, but it allows the lamb to finish cooking and for the juices to soak into the meat rather than run out all over your serving platter!
- Yields:
- 6 - 8 serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 1 hr 30 mins
Ingredients
- 4 tbsp.
olive oil, divided
- 2
racks of lamb, 1 1/2 lb. each
- 1 1/2 tsp.
salt
- 3/4 tsp.
ground black pepper
- 4
cloves garlic, chopped
- 2 tbsp.
chopped fresh rosemary
- 2 tbsp.
Dijon mustard
- 2 tsp.
honey
- Nutrition Information
- Per Serving (Serves 8)
- Calories533 Fat50 gSaturated fat20 gTrans fat0 gCholesterol94 mgSodium429 mgCarbohydrates2 gFiber0 gSugar2 gProtein18 gVitamin D0 mcgCalcium26 mgIron2 mgPotassium255 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Line a baking sheet with aluminum foil and drizzle all over with 1 tablespoon of oil. Place the racks of lamb on the baking sheet with the curve of the bones facing down. Season all over with the salt and pepper.
- Step 2Stir to combine the garlic, rosemary, mustard, honey and remaining 3 tablespoons of the olive oil in a small bowl. Spread all over the lamb racks. Set aside for 1 hour.
- Step 3Meanwhile, preheat the oven to 450°. Place the lamb on the center oven rack and cook for 25 to 30 minutes, or until a meat thermometer inserted into the center of the racks reads 145° (for medium). Remove the lamb from the oven, tent with foil, and let rest for 10 minutes. Slice between the rib bones to serve.
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