Rack of lamb

Rack of lamb

Rack of lamb

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  • olive oil - 4 tsp
  • finely minced garlic - 2 tsp
  • grainy-style Dijon mustard
  • reduced-sodium soy sauce - 3 Tbsp
  • finely minced fresh ginger
  • rack of lamb, rib or loin section, well-trimmed - 1 (1
  • mint sprigs for garnish - 1 item
  • ground rosemary - 1/2 tsp
  • salt and fresh ground pepper - 1 item

How to make rack of lamb:

Mustard Coating:1 c. grainy-style Dijon mustard3 Tbsp. reduced-sodium soy sauce4 tsp. olive oil2 tsp. finely minced garlic1 1/2 tsp. finely minced fresh ginger1/2 tsp. ground rosemary salt and fresh ground pepper Preheat the oven to 425°. Place the lamb fat side up in a roasting pan. Combine the coating ingredients in a food processor, blender or by hand and process until smooth. Generously paint the mixture over the lamb, covering the top and the sides.

Roast the lamb for 30 to 35 minutes or until a meat thermometer registers 135° for medium-rare. Place the rack on a platter and allow to stand for 10 minutes. Carve into chops and serve hot, garnished with mint sprigs. Serves 6.

Recipe categories: Main dish, Meat, Lamb/sheep.

Rack of lamb
Average rating: 3.7 of 5, total votes: 6
Cook. Time: PT30M
Total Time: PT30M

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Related ingredients:
eggs, pkg, salt, butter, water, dairy sour cream, mozzarella cheese
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