Roasted Rack of Lamb Gone Rogue

Yield: 2-4 Servings

Rack of Lamb is a special and elegant entrée, perfect for an Easter celebration dinner. The garlic and herb marinade seasons the meat with Rogue flavors. Make your meal complete by serving it with Dauphinoise Potatoes and Roasted Asparagus.


  • 4 Minced Garlic Cloves
  • 1 T Fresh Mint
  • 1 T Fresh Oregano 
  • 1 T Fresh Rosemary Leaves
  • 1 T Fresh Thyme Leaves
  • 1 tsp Kosher Salt
  • 1/2 tsp White Pepper
  • 1/4 C Green Peppercorn Dijon Mustard
  • 1/2 T Worcestershire Sauce
  • 1 T Balsamic Vinegar
  • 1 T Honey
  • 2 T Lime Juice
  • 1/4 C Olive Oil
  • 1 (8 bone) Rack of Lamb, Trimmed and Frenched


  1. Prepare the marinade
    • Combine the garlic, mint, oregano, rosemary leaves, thyme leaves, Kosher salt, and pepper in a food processor 
    • Pulse until the garlic is finely minced 
    • Add the mustard, Worcestershire, balsamic vinegar, honey, lime juice, and olive oil 
    • Pulse again
  2. Place the trimmed and Frenched rack of lamb in a large plastic bag or container, and pour the marinade over the meat. Rub it into the meat, and refrigerate for at least 2 hours.
  3. Roast the lamb
    • Remove the lamb from the refrigerator and bring to room temperature, 30-45 minutes
    • Line a 9 x 13 roasting pan with aluminum foil and spray the foil with non-stick spray 
    • Preheat the oven to 450°F
    • Wrap the exposed lamb bones with aluminum foil to prevent burning
    • Place the lamb on the pan, bone-side down and the fat side on top 
    • Roast in the oven for 10 minutes until well-seared
    • Turn down the temperature to 300°F, cook for approximately 20 minutes or  until the roast is heated to 145°F or other desired temperature
  4. Remove from the oven and let rest on a platter for 10-15 minutes
  5. Cut between each bone (or every 2 bones), and serve while hot

Don’t want to make this yourself? Hire Chef Jeff, The Rogue Chef, in Branson, Missouri. He will make the perfect meal for you.

Check out the published recipe in Lost on the Lake Magazine.