Food Recipes

How to Prepare a Delicious Roasted Rack of Lamb

Delicious Lamb

If you have never tried or cooked lamb before, you are in for a treat!  A roasted rack of lamb is so delicious and is one of the most flavorful meats. Lamb is available year-round in most grocery stores. There may even be a local farmer in the area that offers fresh lamb meat for sale. However, It is best to purchase it when it is in season. Usually in the Spring. 

There are many ways to cook a delicious roasted rack of lamb. Don’t be intimidated because roasted lamb takes a little more effort than a one-pot meal. You will do great! Here are a few ways and a recipe on how to cook a roasted rack of lamb. Your versatile under-counter refrigerator drawers are the perfect place to store the lamb and fresh vegetables in your veggie box until you are ready to make your delicious meal. 

And don’t forget about dessert!  Consider a wonderful and easy Italian dessert, such as Tiramisu, for the perfect end to a perfect meal.

This classic version of the roasted rack of lamb is wonderful with the fresh herb of rosemary and olive oil. Fresh chopped garlic and Dijon mustard are also very popular accompaniments when it comes to a roasted rack of lamb. Herbs and breadcrumbs are great if you prefer a crusted rack of lamb.

Classic Roasted Rack of Lamb Recipe

  • Ingredients
  • 2 pounds red potatoes, cut into 1 1/2-inch chunk
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons Dijon or stone-ground mustard
  • 3 tablespoons chopped fresh rosemary, divided
  • 1 tablespoon chopped fresh thyme
  • 2 garlic cloves, minced
  • 1 (1 1/2- to 2-pound) rack of lamb, trimmed
  • 1 large onion, cut into thin wedges
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1. Preheat oven to 425°.
  • 2. Toss potatoes with oil in a shallow roasting pan. Bake 15 minutes.
  • 3. Meanwhile, combine mustard, 1 tablespoon rosemary, thyme, and garlic; spread over the meaty side and ends of lamb rack.
  • 4. Add onion wedges, remaining 2 tablespoons rosemary, salt, and pepper to potatoes; mix well. Push mixture to edges of pan; place lamb rack, meaty side up, in the center. Bake 22 minutes or until the internal temperature of lamb reaches 140° for medium-rare. Transfer rack to a carving board; tent with foil, and let stand 5 minutes (temperature will rise to 145°).
  • 5. Transfer potato mixture to 4 warm plates. Cut lamb crosswise into 8 chops; transfer to plates and serve.

Roasted potatoes, fresh sweet peas, Yorkshire pudding, and fresh chopped mint with a little vinegar and sugar added are the perfect sides to accompany your lamb. 

Your family celebration or holiday will be remembered with this special meal of roasted rack of lamb. If you are a chef and have food recipe videos to share, contact us today about a partnership.

Bon Appetit!

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