Rack of Lamb is a true centrepiece dish, impressive and easy to make.
Rack of Lamb - Roasted
Even if you aren't a fan of Lamb, this may win you over. Rack of Lamb is so very different than Lamb Chops. Serve with Goat Cheese or Elsie's Mashed Potatoes. If you want something lighter try our Baked Goat Cheese and Blueberry Glaze Salad.
Ingredients
- Trim fat from lamb if desired our friend Gord says that’s the best part! Pre heat oven to 425.
Baste per rack:
- 2 TBSP (31 gr) Dijon mustard
- 1/2 TBSP each finely chopped, fresh parsley (2 gr), fresh thyme (3 gr), and fresh rosemary (4 gr).
- Salt and pepper
Instructions
- Mix mustard and fresh herbs in a small dish. Salt and pepper each rack of lamb on meaty side, then smooth baste over the lamb.
Place lamb on a rack in a large roasting pan, meat side up. Roast, uncovered, for 20 - 25 minutes at 425, (depending on the size of the racks, they may be done or require another 5 minutes). Test with a thermometer. If almost done,(120/125 F) turn on broiler and roast another 5 minutes. Use a meat thermometer to determine desired doneness – medium rare is a personal preference.
