Rack of Lamb Recipe

For final presentation the meat can be presented as individual lamb racks or sliced into individual cutlets.

This recipe for rack of lamb may become one of your favorite Easter dinner recipes, or special occasion recipes. Or just anytime you feel like a simple dinner recipe that’s a change from your usual fare.

Enjoy this easy lamb recipe with steamed asparagus, and Greek-style potatoes.

For this lamb recipe you will need:

4 lamb racks, with 3 cutlets per rack

3 garlic cloves, sliced

2 sprigs of fresh rosemary

2 tablespoons honey

3 tablespoons grainy mustard

3 tablespoons mint sauce


Preheat oven to 400 F.

Trim extra fat from rack of lamb.

Cut small slits in top of lamb with a small, sharp knife.

Insert slices of garlic and small pieces of rosemary into openings. Place lamb on a platter.

Whisk together honey, mustard, and mint sauce; brush over lamb racks and let marinate in a cool place for 20 minutes.

Place lamb racks into a baking dish and drizzle with any sauce left on platter.

Bake for 20 minutes for medium-rare, or until cooked to your preference. During baking time baste lamb a couple of times with honey mustard mixture.

Remove from oven and let stand, covered, in a warm place for 10 minutes to allow juices to be absorbed back into meat.

Present as rack or cut into individual cutlets.

This lamb rack recipe serves 4.

Like this rack of lamb recipe? See more lamb recipes...