Ingredients:

  • 1 (2-2.5 pound) rack of lamb, frenched (approximately 900g - 1.1kg)
  • 2 tablespoons olive oil (30 ml)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1 tablespoon Dijon mustard (15ml)
  • 1 medium onion, quartered
  • 2 carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 cup chicken broth (240ml)

Instructions:

  1. Pat the rack of lamb dry with paper towels. This helps with browning.
  2. In a small bowl, combine olive oil, minced garlic, chopped rosemary, salt, and pepper.
  3. Rub the rosemary-garlic paste all over the rack of lamb. Let it rest at room temperature for at least 30 minutes. Slather the Dijon mustard over the lamb rack.
  4. Preheat oven to 450°F (230°C).
  5. Place the chopped onion, carrots, and celery in the bottom of the roasting pan. Pour in the chicken broth. This adds flavour and prevents the pan drippings from burning.
  6. Place the rack of lamb on top of the vegetables in the roasting pan, bone-side down.
  7. Roast for 15 minutes at 450°F (230°C).
  8. Reduce the oven temperature to 350°F (175°C) and continue roasting until the internal temperature reaches your desired doneness (see table below).
  9. Use a meat thermometer inserted into the thickest part of the lamb to check for doneness: Rare: 125°F (52°C) Medium-Rare: 130-135°F (54-57°C) Medium: 135-140°F (57-60°C) Medium-Well: 140-145°F (60-63°C) Well-Done: 150°F+ (65°C+)
  10. Remove the rack of lamb from the oven and let it rest for at least 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavourful result. Cover loosely with foil.
  11. Carve the rack of lamb into individual chops by slicing between the ribs. Serve immediately.