Rack of Lamb Recipe with Rosemary and Dijon Mustard - Eat Simple Food

rack of lamb

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Pork tenderloin is leaner, while chicken thighs are more affordable.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated hard cheese

Nutritional yeast is lower in calories and suitable for vegans.

Preheat the oven to 450°F.

Wrap the bones of the rack of lamb in aluminum foil to prevent charring.

Mix together lemon juice, Dijon mustard, olive oil, rosemary, salt, and black pepper to create a marinade.

Pour the marinade over the rack of lamb, ensuring to coat it well.

Place the rack of lamb in the oven, positioned eight inches below the broiler.

Roast the lamb for 24 minutes for medium-rare, adjusting time for desired doneness.

Remove the lamb from the oven and loosely tent it with aluminum foil to allow steam to escape.

Slice the lamb by bringing up the bone side to easily identify where to cut between the bones.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens