Rack of Lamb with Dijon and Rosemary
This rack of lamb has been one of my go-to dishes for entertaining for years, and it always gets rave reviews. It's a hit with both kids and adults, and it's incredibly easy to prepare. While it may seem like a dish for special occasions, it’s actually perfect for a simple family dinner too.
You can prep the rack of lamb in under 10 minutes, and it takes 30 minutes to cook. While the lamb is cooking, make a salad or warm up soup for a starter. Add some cheese and bread, and fresh fruit for dessert, and your total meal prep time can be under twenty minutes.
And it's a great price for a "fancy" four-course meal. Salad, rack of lamb, brie, baguette, and fruit for dessert cost around $12 per person. The cost of the lamb may be about $8 per person — two chops per serving. Add to that salad, bread, cheese, and fruit, and you can't beat that price for the quality when eating out.
Ingredients
1 rack of lamb
3 tablespoons minced fresh rosemary
2 garlic cloves, minced
1/4 cup Dijon mustard
2 teaspoons Celtic or sea salt
Freshly ground pepper
Instructions
Preheat the oven to 425° F.
Place the rosemary, garlic, and salt in a mini food processor and blend until well minced — about a minute.
Add the Dijon and blend for another minute until well combined.
Place the rack of lamb in a roasting pan or baking dish, lined with foil if you like, to make clean-up easy.
Place the lamb in the pan and spread the Dijon mixture on top.
Roast the lamb for 30 minutes for medium rare.
Then allow it to sit for 10-15 minutes before slicing.
Slice between the ribs to serve the lamb.
Notes:
I often pick up Rastelli's brand lamb chops from Costco and keep some in the freezer. The quality is good at a reasonable price.
Rastelli’s lamb chops are
- Purely grass-fed and free-range
- Raised without antibiotics or added hormones
- Australian lamb from accredited ranchers who ensure the livestock are 100% free-range and enjoy a pure grass-fed diet
Menu Ideas:
Roasted potatoes are an easy side dish, and a homemade Caesar pairs perfectly with lamb and is always a hit.
French carrot purée is also a lovely complement to a rack of lamb.
