Rack Of Lamb Recipe
Recipe information
Make Rack Of Lamb in just 1h 10m. cooked medium rare with fried brussels sprouts and potato wedges
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Ingredients
POULTRY & CHOPS
POULTRY & CHOPS
1. Prepare lamb
Pat the rack of lamb dry. Rub with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper.
2. Add aromatics
Mince 3 garlic cloves. Mix with 1 tablespoon fresh rosemary leaves and 1 teaspoon fresh thyme leaves. Brush the lamb with Dijon mustard (1 tablespoon).
3. Sear lamb
Heat a heavy skillet over medium-high heat. Sear the lamb on all sides until deeply browned, about 2-3 minutes per side.
4. Crust and rest
Press the herb mixture onto the browned lamb so it adheres well. Let the lamb come to room temperature for about 15 minutes.
5. Roast lamb
Preheat oven to 425°F (220°C). Transfer the lamb to a roasting pan and roast until the internal temperature reaches 125–130°F (52–54°C) for medium-rare, about 18–22 minutes depending on size. Remove from oven and tent with foil; rest 10 minutes to reach 130–135°F (54–57°C).
6. Potatoes
While the lamb roasts, toss potato wedges with 2 tablespoons olive oil, paprika (0.5 teaspoon), garlic powder (0.5 teaspoon), kosher salt (0.5 teaspoon), and black pepper (0.5 teaspoon). Spread on a baking sheet and roast in the oven until tender and golden, about 25–30 minutes, turning once halfway.
7. Brussels sprouts
Trim and halve Brussels sprouts. Heat olive oil (2 tablespoons) in a large skillet over medium-high heat. Add sprouts, season with salt (0.5 teaspoon) and pepper (0.5 teaspoon), and fry until deeply browned and tender, about 6–8 minutes, stirring occasionally for even browning.
8. Plate and serve
Slice the rack between the ribs into individual chops. Arrange with potato wedges and fried Brussels sprouts. Let lamb rest briefly if needed, then serve with any pan juices.
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