Dijon-Herb Rack of Lamb

Easter has rolled around early this year, and while it seems like there isn’t enough time to put together a delicious meal this Sunday, we are here to tell you that there is. Even a rack of lamb! Well, if it’s our rack of lamb recipe, there is. 🙂

Dijon-Herb Rack of Lamb

Grab the recipe below and Happy Easter!

Dijon-Herb Rack of Lamb

Yield: 4 sevings

Prep Time: 10 minutes (marinate time: 1 hour)

Cook Time: 25 minutes (stand time 40 minutes)


  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon kosher salt
  • 1/4 cup Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 11/2-pound rack of lamb
  • 1 teaspoon freshly ground pepper


  1. In a food processor, pulse garlic, rosemary, basil and salt until finely chopped. Add Dijon mustard and balsamic vinegar and pulse again. Place the lamb in a large baking dish; season with pepper. Brush both sides of lamb with Dijon mixture. Cover and marinate in the refrigerator for at least one hour. Remove lamb from refrigerator 30 minutes before cooking.
  2. Preheat oven to 450° F. Place the lamb rack bone side down (fat side up) in a greased baking dish, wrapping exposed ribs in foil so they will not get burned. Bake for 10 minutes.
  3. Lower oven temperature to 300° F and cook for 10 to 15 more minutes, until a meat thermometer inserted into the thickest part of the meat reaches 135° F (medium rare) or until it is cooked through to your desired degree of doneness.
  4. Remove the lamb from the oven, cover with aluminum foil and let rest at least 10 minutes to allow juices to settle. Slice lamb chops and serve.


Dijon-Herb Rack of Lamb