Roasted Rack of Lamb Dijon Recipe


  • 1/4 cup Dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 6 cloves garlic, minced
  • 4 sprigs fresh thyme, leaves removed and chopped
  • 2 teaspoons kosher salt
  • 1/2 teaspoon pepper
  • 2 racks lamb, 8 bones each


  1. Mix together mustard, olive oil, garlic, thyme, salt, and pepper. Rub all over racks of lamb.
  2. Place racks on oiled roasting pan with curved or "fatty" side up. Roast (step 2) or cover and refrigerate a few hours, or up to overnight.
  3. Adjust oven rack to lower-third position to make room for lamb. Preheat oven to 425°F.
  4. Roast 12 to 15 minutes per pound (about 20 to 30 minutes total time) or until probe thermometer placed in thickest part of meat, not touching bone, registers 130°F.
  5. Remove lamb from oven, cover loosely with foil, and allow to rest 15 minutes. To serve, cut racks between each bone into chops and serve at once.


Amount Per Serving (based on 4 servings)
Calories: 400
Fat: 20 g
Saturated Fat: 8 g
Cholesterol: 150 mg
Sodium: 510 mg
Carbohydrates: 2 g
Fiber: 0 g
Sugar: 0 g
Protein: 49 g
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Ratings and Reviews

“Absolutely delicious!”
“I like the recipe. the way i kick it up though is i brown a cup of pablo crumbs in 2tbsp oil and press it into the mustard covered meat. bake until 130 @425. rest 10min.”
“This recipe worked very well during thanksgiving last year and will be using again this easter! ”

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