This rack of lamb recipe has everything you need; flavor, style and it’s easy to make. Smothered in Dijon mustard and fresh herbs, seared and roasted to perfection.

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I have loved lamb for a long time now. I even have a Pinterest board dedicated to this tasty meat called I love Lamb (which always makes me laugh because it reminds me of “I Love Lamp” from Anchorman). It has a certain flavor that some people love, and some people hate. I personally love the gamey, earthy taste that lamb provides and made with the right flavors it is heavenly. And no, I am not just saying that…I love lamb…I love lamb.

It may taste heavenly, but it can be tricky to cook. The right heat on the sear and in the oven is important to get that perfect crust and it is easy to overcook. Because of this, I have always been intimidated to make rack of lamb. When I do cook it I have to enlist my husband to walk me through it, I am the sous chef in training! He has been making this recipe for years and knows it by heart. Rack of lamb can be made several different ways and with many different flavors but in my opinion, this is the best and easiest way to do it. 

Okay, Okay I’ll give you the scoop. This recipe only takes a few ingredients, but they are powerful ones. Smothered in Dijon mustard which gives it a sharp flavor and tenderizes the meat for a melt in your mouth texture. Fresh sage, oregano, and rosemary are mixed in which adds to the earthy flavor of the lamb. 

Now for the most important part, the sear. This is the part of the recipe that can be a little tricky, but it is oh so important. Searing the meat over medium-high heat, fat side down is what gives it that amazing crust on the outside and brings all the lovely flavors to the meat (and to your house, it will smell amazing!) Once the sear is made, pop it in the oven and sit back and relax until your rack of lamb is finished. 

Once your oven buzzer alarms and ignites your stomach’s excitement, check the meat with a thermometer to make sure it has reached at least 140 degrees. Don’t’ have a thermometer? Don’t fret! There is a neat trick to check without one; put your index finger and thumb together and poke the fleshy part of your thumb. That amount of give is rare if you were to poke the meat. The middle finger is medium and the ring finger is well done. 

I know that I will definitely be making this recipe at least once more for either St. Patty’s day OR Easter which is right around the corner and this recipe would be perfect for both!