Dishin’ Rack of Lamb

Rack of Lamb may seem a bit daunting to make, waiting to have this delight for when at a five-star restaurant. Reservations are not needed anymore for this version of the French way to cook rack of lamb, a recipe I have perfected for about 30+ years.
Rack of Lamb | Dishin' With Darla

A large number of people who have eaten this Lamb told me they didn’t like lamb until they ate this dish. Two reasons: I buy very good New Zealand Lamb. Second, the marinade enhances the lamb essence but removes any of the gamey taste some people are not akin to. 

Side note. I served this one night to a man from New Zealand where the world’s best lamb comes from. He is known to be very proud of that fact. After eating this dish, he said it was the best lamb he has ever had by a huge margin! 

Give it a go! Just don’t go native on the instructions below. I’ve been making this for over 30 years. This recipe is right on the money. Even if lamb is not your favorite meat, it may just become that after eating this beauty.  

Use a meat thermometer, just not a digital one. Use the non-battery types that are simple and cheap.

Serving Suggestions

  • Medium Rare.  If you like meat medium well or well, do not cook this dish.   
  • 4 ribs per person is standard.

Serve with

  • Scalloped potatoes, au gratin potatoes, or creamed spinach 
  • Asparagus
  • Roasted candied carrots and parsnips are nice, a little sweet goes well with lamb
  • Spinach Salad with Warm Bacon Dressing is the bomb!

Substitutions

  • Lamb loin chops have a little more meat and less expensive and are very good this was as well. Just use the marinade instructions and cooking and eliminate the breadcrumbs and mustard.
Rack Of Lamb Cooking in Pan | Dishin' With Darla

Dishin’ Rack of Lamb

Rack of Lamb may seem a bit daunting to make, waiting to have this delight for when at a five-star restaurant. Reservations are not needed anymore for this version of the French way to cook rack of lamb, a recipe I have perfected for about 30+ years.
Prep Time30 mins
Cook Time30 mins
Marinade Time6 hrs
Total Time7 hrs
Course: Main Course
Cuisine: American
Servings: 4 servings

Equipment

  • Gallon zip lock bag, or two
  • Roasting pan

Ingredients

Lamb

  • 2 racks of lamb (fat trimmed without compromising the meat)

Marinade

  • 1 medium sweet onion (sliced)
  • Juice of one lemon
  • 2 T dijon mustard
  • 1 T ginger (minced)
  • 1 T fresh garlic (minced)
  • 1 T rosemary (ground)
  • 2 T olive oil
  • 2 T red wine vinegar
  • 2 t pepper
  • 1 T marjoram

Additional ingredients

  • 1 c bread crumbs
  • 1 T butter
  • 1 t ground rosemary
  • 1 t marjoram
  • 1 t pepper
  • 1 t oregano
  • 1 t thyme
  • ½ c dijon mustard

Instructions

Marinade

  • Place ingredient minus lamb in a zip lock bag.
  • Close and shake to blend.
  • Once mixed up, add two racks per bag. “Make love to the meat” by making sure the marinade is touching some of the lamb. Put in refrigerator 6-12 hours, flip around during the resting period to keep marinade moving around the meat.

Cooking Instructions

  • Preheat oven to 375 degrees.
  • In a large skillet or griddle, heat on high adding 2 T Olive Oil. When hot, sear each side of each rack until lightly browned. Where top fat, in particular, is nice and browned. Remove.
  • Place racks in roasting pan FAT side UP, then put in the oven.
  • Mix together dijon, spices, set aside.
  • Melt the butter in a small bowl and add the breadcrumbs. Combine and set aside.
  • Cook for 10 minutes, remove.
  • Place meat on a plate or cutting board.
  • With a pastry brush or spoon paint the but of the meat only or the fattest part of rib meat, the butt. Do not paint fatty areas.
  • Press dijon covered meat into bread crumbs.
  • Place back into the roasting pan. Insert the thermometer into the thickest part of the meat.
  • Cook for another 10-15 minutes until the thermometer reaches 130 degrees. Remove and let set for 5 minutes for juices to absorb back into meat. Lamb will continue to cook to about 135 degrees.
  • Lamb will be just more than rare at this temperature which is ideal for this cut of meat.
  • If you like meat a little more done you can keep in the oven until 133 degrees for a 135-7 finish which will be a true medium-rare.
  • Cut meat by rib and serve.
  • ENJOY!

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