Rosemary Garlic Rack of Lamb | Dorothy Lane Market
Dorothy Lane Market

Rosemary Garlic Rack of Lamb

PREP TIME 5 mins
COOK TIME 25 mins
SERVINGS 3
Chef Carrie Walters
  • POSTED Mar 26th, 2025
  • BY Chef Carrie Walters

INGREDIENTS

  • 1 rack DLM Natural Lamb, frenched (8 or 9 chops)
  • Salt and pepper to taste
  • 4 Tbsp cornmeal
  • 2 tsp fresh rosemary, minced
  • 2 cloves garlic, minced
  • 3 Tbsp DLM Classic Dijon Mustard

INSTRUCTIONS

1
Preheat oven to 400°F. Season the lamb generously with salt and pepper.
2
In a bowl, combine cornmeal, rosemary, and garlic and set aside. Brush the lamb with mustard and coat with cornmeal mixture.
3
Arrange the rack on a sheet pan and cook about 25 minutes or to 125°F using a meat thermometer, for medium-rare. Let it rest for 10 minutes before slicing the chops for serving.

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Rosemary Garlic Rack of Lamb

PREP TIME 5 mins
COOK TIME 25 mins
SERVINGS 3

INGREDIENTS

  • 1 rack DLM Natural Lamb, frenched (8 or 9 chops)
  • Salt and pepper to taste
  • 4 Tbsp cornmeal
  • 2 tsp fresh rosemary, minced
  • 2 cloves garlic, minced
  • 3 Tbsp DLM Classic Dijon Mustard

INSTRUCTIONS

1
Preheat oven to 400°F. Season the lamb generously with salt and pepper.
2
In a bowl, combine cornmeal, rosemary, and garlic and set aside. Brush the lamb with mustard and coat with cornmeal mixture.
3
Arrange the rack on a sheet pan and cook about 25 minutes or to 125°F using a meat thermometer, for medium-rare. Let it rest for 10 minutes before slicing the chops for serving.

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