Herb Roasted Rack of Lamb
These lamb chops are absolutely delicious! My husband prepares them for our Christ centered Passover dinner with highest accolades. He has my children begging for them any chance they get. High quality grass-fed lamb is delicious and is also so good for you. It can be pricey, which is why we tend to only splurge on it occasionally. This recipe serves approximately 4 people. To accompany the lamb I usually make a crock pot roast as well, and then the lamb will stretch to feed about 6 people.
Ingredients
- 2 pounds rack of lamb, frenched 2 racks with about 8 ribs each.
Marinade
- 2 tbsp olive oil
- 2 tbsp fresh rosemary, chopped
- 5 ea cloves garlic, minced
- 1 tbsp whole mustard seed mustard we like Maille Old Style Mustard. Dijon could be substituted in a pinch.
- 2 tsp balsamic vinegar
- 2 tsp dried thyme
- 1.5 tsp salt, kosher sea salt we use Real Salt or Celtic Sea Salt
- 1 tsp pepper
- 1 tsp Old Bay seasoning
Instructions
- Place frenched rack of lamb, curved side up, in a large baking dish. Score the fat about every 1/8 inch in the same direction as the bones. Cover exposed bone with aluminum foil to prevent burning.
- Prepare the marinade by mixing all marinade ingredients together until well mixed.
- Rub marinade over entire surface of lamb. Cover and let stand at room temperature 1 to 1 1/2 hours.
- Preheat over to 400 degrees on convection bake.
- Bake uncovered (keeping bones covered as above) for 25 minutes, or when lamb reaches an internal temperature of 130 degrees (medium rare). Do not overcook, as lamb will continue to cook once removed from oven, and is really best served medium rare.
- Remove from oven, cover with foil and let stand 10-15 minutes. Remove foil from bones and serve.
