Roasted Rack of Lamb Dijon
Serves 4
Ingredients
- 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)
Directions
- Mix together mustard, olive oil, garlic, thyme, salt, and pepper. Rub all over racks of lamb.
- 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.
- Adjust oven rack to lower-third position to make room for lamb. Preheat oven to 425°F.
- 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.
- 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.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 400
- Fat: 20.0 g
- Saturated Fat: 8.0 g
- Trans Fat: 0.0 g
- Cholesterol: 150.0 mg
- Sodium: 510.0 mg
- Carbohydrates: 2.0 g
- Fiber: 0.0 g
- Added Sugars: 0.0 g
- Sugar: 0.0 g
- Protein: 49.0 g