Jul 13 2026
Restaurants›The Odeon›Grilled Rack Of Lamb Recipe

Grilled Rack Of Lamb Recipe

Inspired by The Odeon
Time1h 30m
Serves4

rosemary crust, salsify, romaine cream, mustard jus

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Lamb and Marinade

Salsify

Romaine Cream

Mustard Jus

Method

Prepare the Lamb

  1. 1

    Marinate the Lamb

    In a bowl, mix olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture all over the rack of lamb. Cover and marinate for at least 1 hour or overnight in the refrigerator.

  2. 2

    Preheat the Grill

    Preheat your grill to medium-high heat.

Cook the Lamb

  1. 3

    Grill the Lamb

    Remove the lamb from the marinade and place it on the grill. Grill for about 15-20 minutes, turning occasionally, until it reaches your desired level of doneness (medium-rare is around 57°C or 135°F).

  2. 4

    Rest the Lamb

    Once cooked, remove the lamb from the grill and let it rest for 10 minutes before slicing.

Prepare Salsify

  1. 5

    Cook Salsify

    In a pot, bring salted water to a boil. Add the sliced salsify and cook for about 10-15 minutes until tender. Drain and toss with butter, salt, and pepper.

Make Romaine Cream

  1. 6

    Blend Cream

    In a saucepan, heat the heavy cream and chopped romaine over low heat until warmed through. Blend until smooth and season with salt and pepper to taste.

Prepare Mustard Jus

  1. 7

    Make the Jus

    In a saucepan, combine stock and Dijon mustard. Bring to a simmer and reduce slightly. Whisk in butter and season with salt and pepper.

Serve

  1. 8

    Plate the Dish

    Slice the rested lamb and serve it on a plate with salsify, a drizzle of romaine cream, and mustard jus.