Simple Garlic Pepper Rack of Lamb
Elevate your special occasion dinners with this Simple Garlic Pepper Rack of Lamb, a recipe that perfectly balances sophistication and ease. Featuring tender, juicy lamb racks coated with a bold blend of minced garlic, freshly chopped rosemary, and coarse black pepper, this dish delivers robust flavor in every bite. A touch of Dijon mustard acts as the perfect adhesive for the flavorful crust, while a quick sear in olive oil ensures a golden-brown finish before roasting to perfection. Ready in just 40 minutes, this impressive centerpiece is ideal for serving four and pairs wonderfully with roasted vegetables or a creamy potato gratin. Whether you're hosting guests or treating yourself to a luxury meal, this garlic pepper rack of lamb is a guaranteed showstopper that’s surprisingly simple to make. Perfect for lovers of elegant yet easy lamb recipes!
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Recipe Information
Ingredients
- 2 racks (around 1.5 lbs each) rack of lamb
- 6 cloves garlic cloves
- 2 sprigs fresh rosemary
- 2 tablespoons coarse black pepper
- 1 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dijon mustard
Instructions
Remove the racks of lamb from the refrigerator and let them rest at room temperature for 30 minutes before starting.
Preheat the oven to 450°F (230°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
Peel and finely mince the garlic cloves. Strip the leaves from the rosemary sprigs and chop them finely. Combine garlic, rosemary, kosher salt, and coarse black pepper in a small bowl.
Place the racks of lamb (fat side up) on a clean work surface. Pat them dry with paper towels to ensure a good sear and seasoning adhesion.
Rub each rack of lamb with 1 tablespoon of olive oil, followed by a thin layer of dijon mustard on the meaty side to help the seasoning stick.
Press the garlic-pepper mixture firmly onto the fatty side and meaty edge of each lamb rack until evenly coated.
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the lamb racks (one at a time if necessary) for 2-3 minutes on each side until golden brown.
Transfer the lamb racks, bone side down, to the prepared baking sheet. Place in the preheated oven and roast for 15-20 minutes or until the internal temperature reaches 125°F (52°C) for medium rare, or your preferred doneness.
Remove the lamb from the oven and tent loosely with aluminum foil. Let rest for 10 minutes to allow the juices to redistribute.
Carve the racks into individual chops by slicing between the bones and serve immediately.
Nutrition Facts
Calories |
3842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.2 g | 407% | |
| Saturated Fat | 134.6 g | 673% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1115 mg | 372% | |
| Sodium | 1815 mg | 79% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 0.0 g | ||
| Protein | 226.8 g | 454% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 3428 mg | 73% | |
*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.
