Lemon and Garlic Lamb Rack
Elevate your next dinner gathering with this Lemon and Garlic Lamb Rack, a show-stopping dish that’s bursting with flavor yet surprisingly easy to prepare. This elegant recipe features tender lamb coated in a zesty lemon, aromatic garlic, and fresh herb marinade, which infuses every bite with a vibrant Mediterranean flair. Dijon mustard adds depth, while rosemary and thyme enhance the earthy undertones of the lamb. Roasted to perfection in just 25 minutes, this succulent rack of lamb is ideal for a stunning main course. Serve it with your favorite seasonal vegetables or a refreshing side salad for a gourmet meal that’s sure to impress. Perfectly suited for special occasions or a luxurious weeknight treat, this recipe combines simplicity and sophistication in every mouthwatering bite.
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Recipe Information
Ingredients
- 1 rack (approximately 8 ribs) Rack of lamb
- 4 cloves Garlic cloves
- 2 sprigs Fresh rosemary
- 1 whole Lemon
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 teaspoons Dijon mustard
- 1 sprig Fresh thyme
Instructions
Preheat the oven to 400°F (200°C).
Pat the lamb rack dry with a paper towel and season it with salt and black pepper on both sides.
Peel and finely mince the garlic cloves and combine them with the olive oil in a small bowl.
Strip the leaves from the rosemary and thyme sprigs, then finely chop them and add them to the garlic and olive oil mixture.
Grate the lemon zest into the bowl, then halve the lemon and squeeze in the juice. Mix well to form the marinade.
Brush the Dijon mustard evenly over the lamb rack, then rub the marinade all over the meat, ensuring it is well-coated.
Place the marinated lamb rack bone-side down on a roasting pan lined with aluminum foil.
Roast the lamb rack in the preheated oven for 20-25 minutes for medium-rare, or longer depending on your preferred level of doneness. Use a meat thermometer to check the internal temperature, aiming for 125°F (52°C) for medium-rare.
Remove the lamb rack from the oven and cover it loosely with foil to rest for 10 minutes before carving.
Slice the lamb rack between the ribs to create individual chops. Serve warm with your favorite sides.
Nutrition Facts
Calories |
692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 688 mg | 30% | |
| Total Carbohydrate | 4.0 g | 1% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.7 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 600 mg | 13% | |
*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.
