This oven roasted rack of lamb with a Dijon herb crust is a beautiful centerpiece for any holiday dinner. Plus, it’s a lot easier to make than it looks!
Why I Love This Rack of Lamb
While I love grilling lamb chops in the summer, I prefer serving up this gorgeous rack of lamb for a statement-making centerpiece holiday dinner. My family absolutely obsesses over it and requests it every year for Easter dinner or Christmas dinner. It presents just as beautifully as prime rib, turkey, or beef tenderloin, but it takes way less time to cook and feels just as special. I also love how savory and earthy lamb tastes, and how tender the meat becomes after roasting. It’s truly a special recipe when you’re craving a lamb dinner and rarely leaves any leftovers for “seconds.” Here are a few more reasons to love it:
- Unique with Dijon flavor. Most rack of lamb recipes keep the seasoning simple, but I wanted to give it more oomph with a favorite ingredient: Dijon mustard. And let me tell you…the flavor does not disappoint.
- Really easy to cook. After a quick sear, it just needs about 20 minutes in the oven. It’s completely foolproof!
- It presents beautifully. Whether you serve it on a platter as full racks or slice the lamb chops individually, it’s a stunner either way.
Rack of Lamb Ingredients
- Racks of lamb: Grab two Frenched racks of lamb, which should have about 8 lamb chops each.
- Simple seasoning: The seasoning for the lamb is simply salt and pepper. This allows the Dijon herb flavor to really shine.
- Dijon mustard and garlic: Make sure to use Dijon mustard (rather than yellow mustard) and fresh garlic for the best flavor.
- Fresh herbs: I’m using a mix of rosemary, thyme, and parsley which pair so well with lamb! Feel free to tweak this with herbs you love.
- Lemon zest: A bit of lemon zest to add brightness to the sauce.
Find the printable recipe with measurements below.
How To Cook A Rack Of Lamb
First, season the lamb. Before seasoning, don’t forget to remove the racks of lamb from the fridge 30 minutes beforehand, so they can come to room temperature. Pat them dry with paper towels, then season both racks generously on all sides with salt and pepper.
Second, sear the lamb. Heat some oil in a large oven-safe skillet over medium-high heat. Sear the rack of lamb fat-side down for 2 to 3 minutes until golden, then flip and sear the meat side for 1 to 2 minutes. Depending on your skillet size, you may need to sear in batches.
Third, make the Dijon herb crust. In a small bowl, mix the mustard, garlic, rosemary, thyme, parsley, and lemon zest. Pro tip: I like to make this a day in advance and store it in the fridge to save some prep time!
Then, coat the lamb. Brush the herb mustard mixture over the fat side of both racks, leaving the bones clean.
Lastly, roast the lamb. Place the racks fat-side up in the skillet or on a baking sheet and roast for 18 to 22 minutes for medium-rare (about 125 to 130°F on an instant-read thermometer). If you’d like a more golden top, you can broil them in the last 1 to 2 minutes of cooking. Remove the lamb from the oven and let them rest for at least 5 minutes, before slicing between the bones into individual chops and arranging on a serving platter.
My Cooking Tips
- A thermometer is your friend. I always check the internal temp as a reliable way to nail doneness. Aim for 125 to 130°F (52 to 54°C) for medium-rare. It’ll climb a few degrees while the lamb rests.
- Don’t skip the rest. Letting lamb rest keeps the juices locked in. I’ve sliced it too soon before, and the juices seeped onto the cutting board—don’t want that!
- Sear before the oven. A good hot sear builds flavor and creates a beautiful crust. So it’s really important that your pan is super hot!
Storage Tips
I always get extra excited if there’s any leftovers, because it’s a rare occasion! Once cooled, I’ll store the lamb chops in an airtight container in the fridge for 3 to 4 days. You can also freeze cooked lamb chops for up to 3 months. To reheat them, you can reheat gently in the oven wrapped in foil, or in the microwave, just until warmed through.
The Best Sides For Lamb Chops
For Easter dinner, I love fresh, spring-inspired dishes like roasted asparagus, a bright arugula salad with lemon vinaigrette, or honey-glazed carrots. Creamy mashed potatoes or herbed roasted potatoes are always a classic choice, and they pair perfectly with the Dijon herb crust.
For Christmas dinner, I tend to go a little more cozy and indulgent. Think scalloped potatoes, balsamic roasted Brussels sprouts, or roasted root vegetables. If you want to round out the holiday table, add a festive Waldorf salad to really elevate the meal.
More Holiday Mains
- Honey Garlic Pork Tenderloin: So sweet and garlicky!
- Honey Baked Ham: An Easter favorite.
- Seared Ribeye Steak: For a cozy night in.
- Braised Short Ribs: A comfort food classic.
If you try this rack of lamb recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re looking for more healthy food inspiration, join my free newsletter here or follow me on Pinterest
Description
Video
Equipment
Ingredients
For the lamb
- 2 rack of lamb, frenched (8 ribs per rack)
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
For the herb crust
- ¼ cup Dijon mustard
- 4 garlic cloves, minced
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons finely chopped fresh thyme leaves
- 2 tablespoons finely chopped fresh parsley
- 1 lemon, zested
Instructions
- Make the herb crust. In a small bowl, mix the mustard, garlic, rosemary, thyme, parsley and lemon zest. Set aside.
- Season the lamb. Remove the lamb from the oven 30 minutes before cooking. Pat dry with paper towels. Preheat the oven to 425°F (220°C). Season both racks generously on all sides with salt and pepper.
- Sear the lamb. Heat the oil in a large oven-safe skillet over medium-high heat and sear the lamb fat-side down for 2 to 3 minutes, until golden. Turn and sear the meat side for 1 to 2 minutes. Depending on the size of your skillet, you may have to sear in batches.
- Coat the lamb. Brush the herb mixture evenly over the meat side of both racks (avoid the bones).
- Roast the lamb. Arrange the lamb fat-side up in the skillet or on a baking sheet and roast for 18 to 22 minutes for medium-rare (125-130°F). If you'd like a more golden top, you can broil in the last 1 to 2 minutes of cooking.
- Rest, slice and serve. Remove from the oven and let rest for 5 minutes. Slice between the bones into individual chops and serve immediately.
Lisa’s Tips
- When you’re cooking, aim for 125 to 130°F (52 to 54°C) for medium-rare. It’ll climb a few degrees while it rests.
- Note that this is not a crispy crust (as there are no breadcrumbs). It’s a softer crust that’s more of a flavor coating.Â
- Storage tip: Once cooled, I’ll store the lamb chops in an airtight container in the fridge for 3 to 4 days. I like reheating gently in an oven wrapped in foil, just until warmed through. You can also freeze cooked lamb chops for up to 3 months.
Nutrition
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Behind The Scenes
Should I admit to how many of these I devoured after filming? Lol! I really can polish off half a rack myself in mere minutes. Especially when the meat is so incredibly juicy and the crust is deliciously savory. Now, it should go without saying, but this recipe really is geared towards those who love the sharp and tangy flavor of Dijon mustard (as I do). Hopefully, that includes you as well!
