Mustard-Herbed Rubbed Frenched Rack of Lamb
Pasture-raised, juicy and tender — this elegant cut is ideal for entertaining. Carve tableside for a stunning presentation.
- Prep
- 10 min
- Cook
- 35 min
Pasture-raised, juicy and tender — this elegant cut is ideal for entertaining. Rubbed and roasted whole, carve it tableside for a stunning presentation.
Method
Directions
-
1
Preheat oven to 450°F.
-
2
Combine garlic, mustard and herbs in a small bowl.
-
3
Season lamb with salt and pepper, then rub it all over with the mustard mixture.
-
4
Set the rack fat side up on a rimmed baking sheet and let stand for a few minutes.
-
5
Roast the lamb for 12 to 18 minutes, depending on the degree of doneness you want.
-
6
Take a reading in the center of the meat with a thermometer after 10 to 12 minutes (145°F for medium-rare) and remove, or let it cook longer if you prefer it more well done.
-
7
Let it rest for 5 to 7 minutes, loosely covered, before carving between the rib bones, 2 ribs per serving.
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