Rack of Lamb With Arugula
Updated Oct. 12, 2023
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1rack of baby lamb, very well trimmed and frenched
- 4½tablespoons extra-virgin olive oil
- 1bunch arugula, rinsed and dried
- 2½tablespoons sherry vinegar
- ½teaspoon Dijon mustard
- ½teaspoon fresh rosemary
- Salt and freshly ground black pepper
Nutritional analysis per serving (2 servings)
1524 calories; 161 grams fat; 71 grams saturated fat; 0 grams trans fat; 75 grams monounsaturated fat; 9 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 15 grams protein; 820 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 425 degrees.
- Step 2
Brush the lamb with one-half tablespoon of the olive oil and place in a shallow baking pan in the oven. Roast for 20 minutes (for medium rare), then remove from the oven and set aside for at least 15 minutes longer.
- Step 3
Remove any heavy stems from the arugula. Place the arugula in a bowl.
- Step 4
Heat the vinegar in a small stainless steel or enamel saucepan. Remove from heat, beat in the mustard and the remaining olive oil. Season with rosemary, salt and pepper. Toss the arugula with all but two tablespoons of this dressing. Arrange the arugula on two plates.
- Step 5
Slice the rack of lamb into individual chops and arrange them on top of the arugula. Drizzle with the remaining dressing and serve.
Private Notes
Comments
This was easy and delicious as printed. When I make it next time I will add some garlic and rosemary to the olive oil, salt and pepper and let it set on the lamb rack awhile before putting it in the oven.
Wonderful. The meat was tender and juicy. Used balsamic vinegar as I did not have sherry vinegar. On the advice of another cook, I brushed olive oil mixed with garlic, rosemary and salt on the meat before roasting.
Next time, I would brown the rack on both sides, add the mustard, rosemary, garlic, etc., and then roast in the oven.
Wonderful. The meat was tender and juicy. Used balsamic vinegar as I did not have sherry vinegar. On the advice of another cook, I brushed olive oil mixed with garlic, rosemary and salt on the meat before roasting.
Maybe this was just my oven , but when I cooked a full rack according to the instructions, the lamb was too raw to eat. I had to put it back in the oven for another 10 minutes to get to medium rare.