Roasted Rack of Lamb
Recipe courtesy of Cristina Ferrare
Servings: Serves 7–8 (2 chops per serving)
  • 2 racks of lamb, 1-1/2 to 2-1/2 pounds, about 7 to 8 individual chops each
  • 4 Tbsp. Dijon mustard
  • 4 tsp. garlic powder
  • 2 Tbsp. soy sauce
  • 1 Tbsp. fresh thyme, chopped
  • cracked pepper
  • pinch of Kosher salt
  • 2 Tbsp. extra-virgin olive oil
Preheat your oven to 450°. Place the ribs bone side down on a roasting pan. Place 2 tablespons of the Dijon mustard over the rack of lamb and rub all over the top with the back of a spoon or with your hands. Do the same with the other rack. Sprinkle 1 teaspoon of the garlic powder on each along with a big pinch of Kosher salt. Drizzle 2 tablespoons of soy sauce all over each side of the lamb. Divide the thyme over the racks and sprinkle. Drizzle olive oil over both racks and pepper over the top of the lamb.

Bake on the middle oven rack for 25 minutes for rare (145°), 30 minutes for medium rare (160°) and 40 minutes for well-done (170°).

For a crispier crust, place the lamb under the broiler 4 to 6 inches from the heat source for an additional 2 minutes. Keep an eye on the oven to make sure it does not burn.

Transfer the racks of lamb to a cutting board and cover lightly with foil. Let rest for 5 to 6 minutes. Slice the racks into chops by cutting between the bones. Place on a platter or serve 2 to 3 chops per plate.

Prep Time: 20 minutes

Inactive Prep Time: 5 to 6 minutes

Cook Time: 30 to 35 minutes

This recipe may appear slightly modified from what you've seen on television.