Bring some elegance to the table with this Mustard and Herb Crusted Rack of Lamb. Dressed in dijon mustard, fresh garlic, and rosemary, this easy show-stopping centerpiece tastes deliciously savory and tangy. No breadcrumbs needed!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Dinner, Main Course
Cuisine: American
Keyword: dinner, easy dinner, gluten free, holiday, keto, keto dinner, keto recipe, lamb, main course, main dish
Preheat the oven to 450°F. Prepare a cookie sheet lined with foil.
Using a sharp knife, trim the majority of the fat cap off the top of the lamb. Season with salt on all sides.
Heat avocado oil in a large skillet over high heat, add lamb rack and sear on all sides to ensure browning and sealing flavors. About 5 minutes.
Remove the lamb from the pan and set on a baking sheet. Let it cool for 5 minutes. Brush on the Dijon mustard all over the rack in an even coating.
In a bowl, add the finely chopped garlic and rosemary, mix to combine and then rub all over the rack. Place the lamb rack back on a cooling rack and baking sheet.
Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 10-15 minutes, then cut into double ribs and serve. (Internal temperature should be 130F for medium rare). You’ll want to take it out of the oven when it is about 5 degrees below your desired temperature since as it rests, the temperature will continue to increase.
Serve with creamy mashed potatoes, vegetables, salad or other favorite sides.
Notes
Cooking Temperature Rare: 120-130 degrees (very red inside) Medium-Rare: 130-140 degrees (bright pink inside) Medium: 140-145 degrees (light pink inside) Medium-Well: 145-150 degrees (barely any pink left) Well-Done: 150-160 degrees (no pink) USDA recommends cooking lamb to an internal temperature of 145F with a 3-minute rest.