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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.

Mustard-Herbed Rubbed Frenched Rack of Lamb


  • 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
Prep time
10 minutes
Cook time
35 minutes


  1. Preheat oven to 450 degrees.
  2. Combine garlic, mustard and herbs in a small bowl.
  3. Season lamb with salt and pepper, then rub it all over with 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 degrees 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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