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Rack of Lamb | Dishin' With Darla
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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 minutes
Cook Time30 minutes
Marinade Time6 hours
Total Time7 hours
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!