Oven Roasted Rack Of Lamb Recipe
Grass-fed New Zealand lamb, roasted with garlic and rosemary. Served with dijon sauce | Mint jelly upon request.
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Ingredients
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Lamb Preparation
Dijon Sauce
Optional Serving
Method
Lamb Preparation
- 1
Preheat the Oven
Preheat your oven to 200°C (400°F).
- 2
Prepare the Lamb
Trim any excess fat from the rack of lamb and pat it dry with paper towels.
- 3
Season the Lamb
In a small bowl, mix together minced garlic, chopped fresh rosemary, olive oil, salt, and black pepper. Rub this mixture all over the lamb, ensuring it is well coated.
- 4
Roasting the Lamb
Place the coated rack of lamb on a roasting rack in a baking dish. Roast in the preheated oven for about 20-25 minutes for medium-rare, or until the internal temperature reaches 60°C (140°F).
- 5
Rest the Lamb
Once roasted, remove the lamb from the oven and cover it loosely with aluminum foil. Let it rest for 10 minutes before carving.
Dijon Sauce Preparation
- 6
Mix the Sauce Ingredients
In a small bowl, combine Dijon mustard, honey, white wine vinegar, and season with salt and black pepper to taste. Whisk until smooth.
Serving
- 7
Serve the Lamb
Slice the rack of lamb into individual chops and arrange them on a serving platter. Serve with the Dijon sauce drizzled over the top. Mint jelly can be served on the side upon request.