Rosemary Rack of American Lamb

Crowd-PleaserLamb

Dec 10

We love having an occasion for cooking a rack of lamb, which is the perfect centerpiece for holiday entertaining. We’ll teach you how to french a whole rack, and how to temp and rest for the perfect cook.

Rosemary Rack of American Lamb Roast with Leek and Mushroom Sauté

Servings: 4

Prep time: 20 minutes

Inactive time: 30 minutes to 4 hours

Cook time: 25 minutes

Total time: ~1.5 to 5 hours

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Ingredients:

For the Rack of American Lamb:
- 1 rack of American Lamb (about 1½ lbs), frenched
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1 tsp salt
- ½ tsp freshly ground black pepper
For the Leek and Mushroom Sauté:
- 1 tbsp butter
- 2 tbsp olive oil
- 2 medium leeks, cleaned and sliced (white and light green parts only), about 1½ cups
- 8 oz chanterelle or other wild mushrooms, sliced
- 2 garlic cloves, minced
- 1 tbsp fresh thyme, chopped
- ¼ cup dry white wine
- 1 tbsp Dijon mustard
- ¼ cup heavy cream
- Salt and freshly ground black pepper, to taste

Instructions:

Prepare the Lamb Marinade: In a small bowl, combine olive oil, rosemary, thyme, salt, and pepper. Rub marinade over the lamb, cover, and marinate at room temperature for 30 minutes or refrigerate up to 4 hours. Bring to room temp before roasting if chilled.
Roast the Lamb: Preheat oven to 425°F (220°C). Sear lamb fat-side down in an oven-safe skillet over medium-high heat for 3–4 minutes. Flip the lamb and transfer skillet to oven. Roast for 15–20 minutes (or until internal temp reaches 130°F for medium-rare). Rest for 15 minutes before slicing.
Prepare the Leek and Mushroom Sauté: In a skillet, heat butter and olive oil. Cook mushrooms 5–7 minutes until browned. Add leeks, garlic, and thyme; cook 5–7 more minutes. Deglaze with wine and reduce. Stir in Dijon and cream; season with salt and pepper. Simmer 2 minutes until glossy.
Serve: Slice the lamb into chops and serve with the leek and mushroom sauté. Garnish with parsley if desired.

Tips: For ideal doneness, use a thermometer: 125°F for rare, 130°F for medium-rare, 140°F for medium. USDA recommends a minimum internal temp of 145°F.