Description
This elegant and flavorful rack of lamb recipe features a perfectly seared and oven-roasted rack coated in a zesty rosemary, garlic, and lemon mustard paste. The technique ensures a juicy, tender medium-rare finish ideal for special occasions or a refined weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 frenched rack of lamb (about 1.5 pounds)
- 2 Tablespoons olive oil
- 2 cloves garlic (minced)
- 1 Tablespoon fresh rosemary (finely chopped)
- 1 teaspoon lemon zest
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting the lamb after searing.
- Season the Lamb: Pat the rack of lamb dry with paper towels, then season generously with salt and black pepper on all sides to enhance flavor.
- Sear the Lamb: Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the lamb for 2-3 minutes per side until it develops a rich browned crust. Then remove from heat.
- Prepare the Herb Paste: In a small bowl, combine minced garlic, chopped rosemary, lemon zest, lemon juice, and Dijon mustard to create a flavorful paste.
- Apply the Paste: Brush the rosemary garlic mixture evenly over the seared lamb, coating the meat side thoroughly to infuse herbaceous and citrus notes.
- Roast the Lamb: Transfer the skillet with the lamb directly into the preheated oven. Roast for 12-15 minutes until the internal temperature reads 125°F (52°C) for medium-rare doneness.
- Rest the Lamb: Remove the lamb from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender bite.
- Serve: Slice the rack into individual chops and serve warm with your choice of sides, perfect for an elegant meal.
Notes
- For a more done lamb, roast longer until internal temperature reaches 135°F for medium or 145°F for medium-well.
- Use a meat thermometer to check doneness accurately.
- Letting the lamb rest is crucial to keep it juicy and tender.
- If you don’t have an oven-safe skillet, transfer seared lamb to a baking dish before roasting.
- Fresh rosemary and garlic can be substituted with dried herbs if fresh are unavailable, but fresh is preferred for vibrant flavor.
