Mustard-Herbed Rubbed Frenched Rack of Lamb
Pasture-raised, juicy and tender — this elegant cut is ideal for entertaining. Rubbed and roasted whole, carve it tableside for a stunning presentation.
Servings: 4 Prep Time: 10 minutes Total Time: 40-45 minutes
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- 1 Frenched Rack of Lamb
- 4 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 1 tablespoon flat-leaf parsley, chopped
- 2 teaspoons fresh rosemary, chopped
- Salt and freshly ground pepper, to taste
Preheat oven to 450 degrees.
Combine garlic, mustard and herbs in a small bowl.
Season lamb with salt and pepper, then rub it all over with mustard mixture.
Set the rack fat side up on a rimmed baking sheet and let stand for a few minutes.
Roast the lamb for 12 to 18 minutes, depending on the degree of doneness you want.
Take a reading in the center of the meat with a thermometer after 10 to 12 minutes (145 degrees for medium-rare) and remove or let it cook longer if you prefer it more well done.
Let it rest for 5 to 7 minutes, loosely covered, before carving between the rib bones, 2 ribs per serving.