When something extra special for dinner is called for, reach for this rack of lamb recipe.

With Dijon mustard, rosemary, and garlic this rack of lamb is oven-roasted to juicy, tender perfection.

Enjoy this elegant dish with roasted potatoes and homemade mint sauce.

plated Rack of Lamb

Ingredients For Roasted Rack of Lamb

Rack of lamb is savory and flavorful – yet relatively easy to make.

Rack of Lamb – The rack comes from the rib section of a young lamb and includes a layer of fat surrounding the rib bones and tender medallions of meat. A full rack from both sides of the animal will have 16 portions, while a half rack serves 8. Select the size that suits your needs, (or the size of your cooking vessel). The rack is cooked whole and then cut apart when serving.

Seasoning Rub – Dry rosemary and thyme are added to the butter, garlic, and Dijon mustard rub. Stir in alternative herbal blends with the rub if you desire.

garlic oil parsley lamb rosemary mustard butter with labels to make Rack of Lamb

How to Cook a Perfect Rack of Lamb

Prep the lamb:

  1. In a small bowl, combine the oil, herbs, and garlic (recipe below).
  2. Trim the fat away from the lamb, leaving a thin layer.
  3. In an oven-proof skillet, brown the lamb on all sides.

Roast the lamb:

  1. Brush the lamb with mustard and coat it with the herb mixture.
  2. Place the lamb, fat side up, back into the skillet and oven-roast until the internal temperature reaches 125° for medium rare.
  3. Transfer to a plate and rest for 15 minutes before cutting.

Tips for the Best Lamb

  • Don’t trim away all the fat. Leave a thin layer to keep the lamb moist.
  • For the best flavor, don’t overcook. Use a meat thermometer, and keep in mind that the lamb will continue to cook as it rests.
  • For medium to medium well, remove the lamb when it reaches an internal temperature of 140.°
  • Let the meat rest for at least 10 minutes before cutting, to ensure the juices are retained.
close up of sliced Rack of Lamb

More Elegant Entrees

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plated Rack of Lamb
5 from 11 votes↑ Click stars to rate now!
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Herbed Rack of Lamb

Seasoned and then roasted until juicy and tender, this Rack of Lamb recipe is an easy yet impressive entree!
Prep Time 20 minutes
Cook Time 40 minutes
Rest Time 15 minutes
Total Time 1 hour 15 minutes
Servings 8


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  • 3 tablespoons butter softened
  • 3 ½ tablespoons olive oil divided
  • 4 cloves garlic minced
  • 3 tablespoons fresh parsley
  • 2 tablespoons fresh rosemary or 2 teaspoons dried rosemary, chopped
  • 1 teaspoon fresh thyme leaves
  • 1 ¼ teaspoons salt divided
  • 1 ¼ teaspoons black pepper divided
  • 2 racks of lamb 1 ½ to 2lbs each, frenched*
  • 3 tablespoons Dijon mustard


  • Preheat the oven to 400°F and adjust the oven rack to the center position. Line a rimmed baking sheet with parchment paper.
  • In a small bowl, combine butter, 2 tablespoons oil, garlic, parsley, rosemary, thyme and ¼ each teaspoon salt and pepper
  • Trim the fat on the lamb to a very thin layer and pat the racks of lamb dry with a paper towel. Season with 1 teaspoon each salt and pepper.
  • In a large ovenproof skillet, heat 1 ½ tablespoons oil medium-high heat until smoking. Add one rack of lamb and brown for 3 minutes on each side. Repeat with the remaining lamb and let the racks cool for 5 minutes.
  • Brush the racks of lamb with mustard and coat the lamb with the butter herb mixture, gently pressing to adhere.
  • Place the lamb, fat side up, on the prepared baking sheet and roast for 14 to 18 minutes or until the internal temperature reaches 125°F for medium-rare.
  • Remove from the oven and transfer to a plate. Let rest for at least 15 minutes before cutting between the bones to separate.


*Remove the lamb from the fridge 30 minutes before preparing
Store leftovers in a container with a tight-fitting lid in the fridge for up to 3-4 days. Reheat under the broiler just until heated through. 
5 from 11 votes

Nutrition Information

Calories: 561 | Carbohydrates: 1g | Protein: 19g | Fat: 53g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 530mg | Potassium: 269mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 290IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree
Cuisine American
close up of plated Rack of Lamb with a title
Rack of Lamb with a title
juicy Rack of Lamb on a plate with writing
elegant Rack of Lamb cooked and cut into slices with a title


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Hi Holly! This looks amazing. I will be making it for Easter can I condiment the lamb an d place it in the fridge overnight?

    1. As the lamb is browned before adding the herbs, I would not recommend doing this the night before.