Frenched Rack of Lamb with Mint Sauce

This easy, elegant Mustard Crusted Roasted Rack of Lamb with Fresh Mint Sauce is a dish that is sure to impress without requiring too much effort in the kitchen. The tangy mustard crust perfectly complements the tender, juicy lamb chops, while the fresh mint sauce (no jelly!) adds a bright and refreshing finish to the dish. Unlike some high-temperature roasting methods,I opt for a slower roast, making it easy to achieve evenly cooked lamb chops with a crispy, flavorful crust. Whether you’re hosting a special occasion or preparing dinner for your family, this recipe is sure to impress!

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Table of Contents

1. Creating This Frenched Rack of Lamb Recipe
2. What You’ll Need for This Rack of Lamb Recipe
3. Frenched Rack of Lamb – What to Ask the Butcher
4. Ingredients for Rack of Lamb Mint Sauce
5. How to Cook Rack of Lamb
6. Cooking a Rack of Lamb: How to Make Mint Sauce
7. Lamb Rack Make Ahead Instructions
8. What to Serve with Frenched Lamb Rack Recipe
9. How to Store this Lamb Rack Recipe
10. Rack of Lamb Recipe FAQs
11. Frenched Lamb Rack Recipe with Mint Sauce

As a Colorado native, I grew up eating lots of grass-fed meat – including lamb. After all, Colorado is known as having the best, most flavorful lamb around! Nowadays, I love serving rack of lamb at a dinner party. It’s actually very easy to prepare; the key is making sure your butcher preps the rack for you (see details below).

Creating This Frenched Rack of Lamb Recipe

I have been serving my mom’s recipe for Rack of Lamb with Nut Crust for several years, but one day I decided to create a new version of the dish that doesn’t rely on breadcrumbs in the coating. While searching for inspiration, I came across a recipe for Fresh Mint Sauce in the recipe box from our close family friends, the Gordons. Intrigued by their fresh and unique take on the classic lamb accompaniment, I was inspired to pair it with my own twist on mom’s lamb recipe. My new version features a flavorful coating of Dijon mustard, rosemary, and spices, replacing both the breadcrumbs and the nuts.

What You’ll Need for This Rack of Lamb Recipe

What makes this rack of lamb recipe unique is its distinctive earthy, tangy, and bright coating. Through research and experimentation, I identified ingredients that complement both lamb and mint, resulting in a delightful mixture that my friends and family love.

Here’s what you’ll need (details, including quantities, are included in the recipe card below):

• Rack of lamb, frenched (see details below) and fat removed – I recommend using American rack of lamb, not lamb from New Zealand or Australia. An American rack will weigh more, have larger racks (or chops), more marbling, and a milder flavor (less likely to taste “gamey”).
• Kosher salt
• Fresh ground pepper
• Extra virgin olive oil
• Dijon mustard
• Garlic
• Ground cumin
• Ground coriander
• Rosemary
• Paprika

Frenched Rack of Lamb – What to Ask the Butcher

So, here’s what you need to ask your butcher to do (if he/she hasn’t already) to prep your rack of lamb for you:

1. Make sure the rack of lamb has been trimmed (a.k.a. “frenched”): all the meat, fat and membrane is removed from the individual bones that stick out of the meaty part.
2. Reduce the fat on the top of the meaty part to only around 1/8-inch thick.
3. Lastly, the chine bone should be removed from the bottom.

Here’s what it should look like:

Ingredients for Rack of Lamb Mint Sauce

As it happens, the Gordons’ Fresh Mint Sauce is a twist on the classic mint sauce that has been a traditional accompaniment to lamb in England for many years. Personally, I prefer the English version to the American mint jelly, as it is fresh, tangy, and not overly sweet. You only need 4 ingredients to create this delightful mint sauce:

• Fresh mint leaves
• White wine vinegar
• Granulated sugar
• Lemon juice

How to Cook Rack of Lamb

Creating this elegant lamb dish is surprisingly easy; here’s what you need to do:

1. Preheat oven to 300 degrees.
2. Season lamb with salt and pepper.
3. Sear lamb; cool.
   In a large heavy skillet (I like to use cast iron) over medium-high, heat 1 1/2 teaspoons of olive oil. When hot, brown the rack of lamb on all sides – around 1 to 2 minutes per side in a cast iron skillet; a minute or two longer in a regular skillet. Set aside to cool, fat side up.
4. Make coating; brush on lamb.
   In a small mixing bowl, stir together the mustard, garlic, cumin, coriander, rosemary, paprika and remaining 2 1/2 teaspoons olive oil. Brush top and sides of lamb with the mustard mixture.
5. Roast lamb.
   Place on a rack in a rimmed cookie sheet or roasting pan. Roast until lamb reaches desired internal temperature – 135 for medium rare, 145 for medium.
6. Rest; serve.
   Remove from oven, cover loosely with foil and let sit for 10 to 15 minutes before carving and serving.

Cooking a Rack of Lamb: How to Make Mint Sauce

This is a super easy sauce to make – just chop, stir, and let rest:

1. Combine ingredients.
   In a small mixing bowl, stir together chopped mint, vinegar, boiling water, sugar, and lemon juice.
2. Cover; let rest.
   Cover and let stand in a warm place for at least 30 minutes, stirring occasionally. Serve warm or at room temperature.

Lamb Rack Make Ahead Instructions

Portions of this dish can be made ahead, reducing stress the evening of your dinner:

• Mint sauce can be made up to two days ahead, covered and refrigerated.
• Mustard coating can be prepared earlier in the day, covered and refrigerated. Bring both to room temperature before using.

What to Serve with Frenched Lamb Rack Recipe

Here are a few ideas for side dishes to serve with rack of lamb:

How to Store this Lamb Rack Recipe

Place any leftovers in an airtight container and refrigerate for up to 3 days.

Reheating Cooked Rack of Lamb

Wrap cooked lamb in foil and place in a preheated 325-degree oven. Heat for 10 minutes to maintain the same level of doneness; 15 minutes for the next level (e.g., if lamb was originally cooked medium-rare, then 15 minutes of reheating will deliver medium doneness). Let sit for 10 minutes before serving.

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