Rack of Lamb

About This Recipe

This recipe appears in: All the Holiday Recipes You Need


  • 2 cloves garlic, finely minced
  • 4 tablespoons Dijon mustard
  • 4 tablespoons finely chopped parsley
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper to taste
  • 1 2-pound rack of lamb, the smallest , youngest possible, well-trimmed


  1. 1

    Preheat the oven to 500°F.

  2. 2

    Combine the garlic, mustard, parsley, olive oil, and salt and pepper. Stir into a paste. Coat the meaty side of the rack with the paste. Put the rack of lamb in a heavy baking pan, coated side up, and roast in the hot oven for 20-25 minutes, until golden brown outside but pink and rare inside. If the rib bones begin to brown too much, cover with aluminum foil.

  3. 3

    To serve, carve into individual chops and put 2 on each plate. Spoon the carving juices over the meat.


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