Rosemary Dijon Crusted Rack of Lamb

Chef Tony Reed
Servings

2

Prep Time

180 minutes

Cook Time

15 minutes

Cuisine

Modern American

Category

Main Course

A golden-crusted rack of lamb is the kind of showstopper that makes a dinner party feel effortless. Spiceology Rosemary Dijon brings fragrant herb notes and tangy mustard warmth to a bright citrus-mint marinade that transforms the lamb into something genuinely special. Whether it's a holiday centerpiece or a weekend splurge, this one delivers.

Rosemary Dijon Crusted Rack of Lamb

Ingredients

  • Rack of Lamb - we suggest Niman Ranch

Marinade

  • 1.5lb lamb rack 
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 10 mint leaves, chopped
  • 2 tablespoons olive oil 
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon, zest
  • 2 tablespoons Spiceology Rosemary Dijon Rub
  • 1 teaspoon oregano, Mediterranean
  • 2 teaspoons sugar
  • salt, coat lamb

Yogurt sauce

  • 1 cup yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon mint leaves, chopped
  • 1 tablespoon dill weed
  • 1 shallot, minced
  • 1 garlic clove, minced

Directions

  1. Mix all the ingredients for the marinade together and lather lamb rack with marinade overnight (minimum 3 hours) in refrigerator
  2. Mix all ingredients for yogurt sauce and refrigerate until ready to serve
  3. When ready to cook preheat oven to 400 degrees F

  4. While the oven is preheating, heat a cast iron pan to medium-high heat (make sure there’s a good coat of olive oil in the pan ~1T)

  5. When hot enough, sear the lamb on all sides quickly
  6. Place cast iron in the oven until the internal temperature of the lamb reaches 140 degrees
  7. Allow to rest for 10 minutes before serving.
Recipe Products
Herb
Blend

Rosemary Dijon Seasoning

Key Ingredients

Mustard, Tarragon Leaves, Dill Weed, Rosemary, White Vinegar Powder