Rack of Lamb with Lemon Rosemary Baste
Elevate your dinner table with this elegant Rack of Lamb with Lemon Rosemary Baste, a dish that perfectly balances simplicity and gourmet flavors. Featuring tender, juicy racks of lamb, this recipe is infused with the vibrant zest of lemon, fresh aromatic rosemary, and a touch of Dijon mustard for a tangy richness. A quick sear gives the lamb a golden crust, while an optional breadcrumb coating adds a delightful crunch. Roasted to perfection in under 30 minutes, this dish is ideal for special occasions or an indulgent weeknight meal. Serve these succulent lamb chops with roasted potatoes or steamed vegetables for a complete, show-stopping entrée that’s sure to impress your guests. Perfectly seasoned and bursting with flavor, this recipe is your ticket to a restaurant-quality meal at home!
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Recipe Information
Ingredients
- 2 racks rack of lamb
- 2 tablespoons olive oil
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons fresh rosemary
- 3 cloves garlic cloves, minced
- 1.5 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons Dijon mustard
- 0.5 cup breadcrumbs (optional for extra crunch)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper.
Trim any excess fat and silver skin from the racks of lamb. Pat them dry with paper towels and season both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
In a small bowl, combine olive oil, lemon zest, lemon juice, minced fresh rosemary, minced garlic, Dijon mustard, and the remaining salt and black pepper. Mix well to create the baste.
If desired, coat the meaty side of the lamb racks with breadcrumbs for a crunchy crust. Ensure they adhere well by pressing the crumbs into the meat gently.
Heat a large oven-safe skillet over medium-high heat. Sear the racks of lamb, fat-side down, for 2-3 minutes until golden brown. Flip and sear on the other side for 1-2 minutes.
Remove from heat and brush the lamb generously with the prepared lemon rosemary baste.
Transfer the skillet (or place the lamb on the prepared baking sheet) to the oven. Roast for 15-20 minutes for medium-rare or until your desired doneness is reached (use a meat thermometer: 125°F or 52°C for medium-rare).
Once cooked, remove the lamb from the oven and loosely tent it with foil. Allow it to rest for 5-10 minutes to retain juices.
Slice the lamb into individual chops and serve warm with your favorite sides, such as roasted potatoes or steamed vegetables. Enjoy!
Nutrition Facts
Calories |
1127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 34.9 g | 175% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 1246 mg | 54% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.5 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 987 mg | 21% | |
*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.
