Savory Rack of Lamb with Dijon Mustard

Here is my go-to rack of lamb recipe, coated with tangy Dijon mustard and fresh herbs, creating a simple yet flavorful crust that keeps the meat tender and juicy on the inside.

This dish has become my reliable choice whenever we have guests over for dinner. I love how it looks fancy but actually takes minimal effort to prepare. And the best part? The leftovers make amazing sandwiches the next day – if there are any leftovers, that is!

What Kind of Rack of Lamb Should I Use?

When shopping for a rack of lamb, look for one that has a nice pink to red color and white fat marbling throughout. Most racks you’ll find at the store are “frenched,” which means the meat and fat have been scraped away from the rib bones – this gives you that classic, restaurant-style presentation. For the best results, choose a rack that’s around 1.5 to 2 pounds, which typically includes 8 ribs and serves 2-3 people. If you can, ask your butcher for domestic lamb rather than imported, as it tends to have a milder flavor that many people prefer. Just make sure to let your rack come to room temperature before cooking, and pat it dry with paper towels to help get a nice crust when you sear it.

Options for Substitutions

While this recipe is pretty straightforward, here are some helpful substitutions if you need them:

• Rack of lamb: The rack of lamb is really the star here and can’t be substituted if you want the same dish. However, you can apply this same preparation method to lamb chops if that’s what you have available.
• Dijon mustard: If you’re out of Dijon, whole grain mustard works great. In a pinch, you could use regular yellow mustard mixed with a tiny bit of horseradish, though the flavor will be different.
• Fresh herbs: While this recipe calls for dried herbs, you can use fresh ones – just triple the amount (3 teaspoons each of fresh thyme and oregano). You can also swap thyme and oregano with rosemary or herbes de Provence.
• Olive oil: Any neutral cooking oil like vegetable or grapeseed oil will work fine here. You could even use melted butter for extra richness.
• Fresh garlic: If you don’t have fresh garlic, you can use 1/2 teaspoon of garlic powder instead. Just mix it with the other dried herbs.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking rack of lamb is not letting the meat come to room temperature before cooking – take it out of the fridge at least 30 minutes before you start, or you’ll end up with unevenly cooked meat. Another common error is rushing the searing process – giving each side a proper 3-4 minute sear creates that perfect golden crust and locks in the juices. To achieve the perfect medium-rare doneness (which is ideal for lamb), use a meat thermometer and remove the rack from the oven when it reaches 125°F, as the temperature will continue to rise while resting. Speaking of resting, skipping the 10-minute rest period after cooking is a crucial mistake that leads to all those flavorful juices running out when you cut into the meat – patience here really pays off.

What to Serve With Rack of Lamb?

This fancy-yet-simple rack of lamb pairs beautifully with classic sides that complement its rich, mustard-coated flavor. Roasted baby potatoes seasoned with herbs like rosemary and thyme make a natural companion, while steamed green beans or asparagus add a fresh element to the plate. For a complete restaurant-style experience, try serving it with creamy mashed potatoes and glazed carrots – the sweetness of the carrots plays really well against the savory lamb. If you’re keeping things simple, a mixed green salad with a light vinaigrette works great too!

Storage Instructions

Keep Fresh: Got leftover rack of lamb? Place it in an airtight container and pop it in the fridge within 2 hours of cooking. It’ll stay good for up to 3 days. The mustard coating helps keep the meat moist even when stored!

Freeze: If you want to save your lamb for later, wrap it tightly in aluminum foil or freezer paper, then place it in a freezer bag. It’ll keep well for up to 2-3 months. Just remember to squeeze out as much air as possible to prevent freezer burn.

Warm Up: To enjoy your leftover lamb, let it come to room temperature for about 15 minutes first. Then warm it in the oven at 275°F for about 10-15 minutes. This gentle reheating helps keep the meat tender and juicy without overcooking it. Try to avoid using the microwave as it can make the meat tough.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 100-110 g
• Fat: 80-90 g
• Carbohydrates: 10-15 g

Ingredients

• 1 tsp salt (I use Morton Coarse Kosher Salt)
• 3 garlic cloves (minced for even flavor distribution)
• 1 rack of lamb (about 2 lb, frenched if possible for presentation)
• 1 tsp dried oregano
• 1 tbsp olive oil
• 1 tsp black pepper (freshly ground for best aroma)
• 1 tsp dried thyme
• 2 tbsp Dijon mustard

Step 1: Preheat the Oven

Begin by preheating your oven to 425°F (220°C).

This ensures that the oven reaches the proper temperature for roasting the lamb effectively.

Step 2: Prepare the Seasoning Mixture

In a small bowl, combine the oil, minced garlic, chopped thyme, and oregano.

This will create a flavorful seasoning mixture to enhance the taste of your lamb roast.

Step 3: Season and Prep the Lamb

Use a paper towel to pat the lamb dry, removing any excess moisture to help the seasoning adhere better.

Generously season the lamb with salt and pepper on all sides.

Place the seasoned lamb in a roasting pan and brush it lightly with Dijon mustard, which provides an additional layer of flavor and helps the herb crust stick to the meat.

Step 4: Apply the Herb Crust

Sprinkle the seasoning mixture prepared in Step 2 over the top of the lamb.

Gently press the herbs into the meat to form a crust.

This will ensure the flavors permeate the meat during roasting and create a delectable crust.

Step 5: Roast the Lamb

Place the roasting pan in the preheated oven and cook the lamb for 25 minutes, or until a meat thermometer inserted into the thickest part reads 145°F (63°C), which is the recommended temperature for medium-rare lamb.

Adjust cooking time based on your desired level of doneness.

Step 6: Rest and Serve

Once the lamb has finished cooking, remove it from the oven and let it rest for about 10 minutes.

This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

After resting, slice the lamb and serve.

Enjoy your perfectly roasted, herb-crusted lamb!