Lamb Rib Roast Dijon
Elevate your dinner table with the succulent and flavor-packed Lamb Rib Roast Dijon, a luxurious centerpiece dish perfect for special occasions or Sunday roasts. This recipe combines the richness of tender lamb with the bold tang of Dijon mustard, complemented by fragrant fresh rosemary, thyme, and garlic. A touch of lemon zest adds brightness, while the olive oil ensures a beautifully golden crust. With just 20 minutes of prep time followed by a simple roasting process, this impressive dish delivers elegance with ease. Serve alongside roasted vegetables or creamy mashed potatoes for a meal that’s as beautiful as it is delicious. Perfectly seasoned and roasted to tender, juicy perfection, this lamb rib roast is sure to wow your guests and become a new classic in your culinary repertoire.
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Recipe Information
Ingredients
- 1.5 kg lamb rib roast
- 4 tablespoons Dijon mustard
- 2 tablespoons fresh rosemary
- 1 tablespoon fresh thyme
- 4 units garlic cloves, minced
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 220°C (425°F). Line a roasting pan with aluminum foil or parchment paper for easier cleanup.
In a small bowl, combine the Dijon mustard, rosemary, thyme, minced garlic, olive oil, salt, black pepper, and lemon zest. Mix well to form a paste.
Place the lamb rib roast on a clean cutting board with the fatty side facing up. Pat the surface of the lamb dry using paper towels.
Using your hands or a basting brush, coat the lamb rib roast generously with the Dijon mustard mixture, ensuring full coverage on all sides.
Transfer the coated lamb rib roast to the prepared roasting pan. Let it sit at room temperature for 10–15 minutes to allow the flavors to meld and to take the chill off the meat.
Place the roasting pan in the preheated oven and roast the lamb at 220°C (425°F) for 15 minutes to achieve a golden crust.
Reduce the oven temperature to 180°C (350°F) and continue roasting for approximately 70–75 minutes or until the internal temperature of the lamb reaches 60°C (140°F) for medium-rare, or longer if preferred.
Remove the lamb rib roast from the oven, tent it loosely with aluminum foil, and let it rest for 15 minutes to retain its juices before carving.
Carve the lamb into individual ribs or thick slices, as desired, and serve warm with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 1010 mg | 44% | |
| Total Carbohydrate | 1.4 g | 0% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 52 mg | 4% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 764 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
