Rack Of Lamb Recipe
Recipe information
Make Rack Of Lamb in just 1h 15m. Served with mashed potatoes and vegetables.
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Ingredients
Rack of Lamb
Mashed Potatoes
Vegetables
Rack of Lamb
1. Bring to room temperature
Remove the rack of lamb from refrigerator 30–45 minutes before cooking so it comes closer to room temperature. This helps with even cooking.
2. Preheat and season
Preheat oven to 400°F (200°C). Pat the lamb dry with paper towels. Season the meat side generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper, rubbing it into the surface.
3. Make herb-garlic paste
In a small bowl combine 1 tbsp olive oil, 2 tbsp Dijon mustard, 1 tbsp finely chopped rosemary, 1 tsp chopped thyme, and minced garlic. Stir to form a spreadable paste.
4. Sear the rack
Heat a large, ovenproof skillet over high heat until very hot. Add 1 tbsp olive oil and 1 tbsp unsalted butter. When butter foams, place the rack bone-side down (fat/meaty side up) and sear 1–2 minutes until nicely browned. Flip and quickly sear the bone side 30–45 seconds just to color the bones. Remove skillet from heat.
5. Coat with mustard-herb paste and roast
Brush the mustard-herb paste over the meaty side of the rack evenly. Place the skillet with the lamb into the preheated oven. Roast for 15–20 minutes for medium-rare (internal temperature 125–130°F / 52–54°C), or 20–25 minutes for medium (135°F / 57°C). Use an instant-read thermometer inserted into the thickest part of the meat, not touching bone, to check doneness.
6. Rest the lamb
Remove the rack from the oven and transfer it to a cutting board. Tent loosely with foil and let rest 10–15 minutes; carryover cooking will raise the internal temperature a few degrees and juices will redistribute.
7. Carve and serve
Using a sharp knife, slice between the ribs to make individual chops. Arrange on plates alongside mashed potatoes and vegetables. Spoon any pan juices over the lamb or reduce briefly on stove (optional) to concentrate flavors.
Mashed Potatoes
8. Cook the potatoes
Place peeled, cut potatoes in a medium pot and cover with cold water by about 1 inch. Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook 12–18 minutes until potatoes are very tender when pierced with a fork.
9. Warm milk and butter
While potatoes cook, warm 1 cup whole milk and 2 tbsp unsalted butter in a small saucepan or microwave until the butter is melted and milk is hot but not boiling.
10. Drain and mash
Drain potatoes well and return to the hot pot over low heat for 30–60 seconds to drive off excess moisture. Mash with a potato masher or ricer until smooth.
11. Finish
Gradually add the warmed milk and butter to the mashed potatoes, stirring until you reach desired creaminess. Stir in 2 tbsp cream or sour cream if using. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, taste and adjust seasoning.
Vegetables
12. Prep and blanch (if using broccoli/broccolini)
Bring a pot of salted water to a boil. Add broccoli florets or broccolini and blanch 1–2 minutes until bright green and just tender. Remove and transfer to an ice bath to stop cooking. Drain and set aside. If using baby carrots, simmer 6–8 minutes until tender but with slight bite.
13. Sauté and finish
In a skillet over medium heat, warm 1 tbsp olive oil and 1 tsp butter. Add drained vegetables and sauté 1–2 minutes to heat through and add a little color. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Squeeze half a lemon over the vegetables just before serving for brightness (optional).
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