Rack of Lamb with Rosemary

Cooking a rack of lamb is much easier than you might think! Here's my method of preparing it - with a delicious rosemary coating!

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings 2
Calories 1019 kcal


  • 1 rack of lamb
  • salt and pepper
  • 2 tbs mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp finely chopped fresh rosemary


  1. Preheat the oven to 425F.

  2. Season the lamb with salt and pepper, then combine the mayonnaise, Dijon mustard and rosemary together in a bowl.

  3. Spread the mayo mixture over the lamb, and place it on a small baking sheet.

  4. Roast until cooked to your liking (see notes). Let the lamb rest for 10 minutes.

  5. Carve the lamb into separate sections, then serve.

Recipe Notes

Lamb is generally served on the pink side, but whether you prefer it rare (140F) or medium rare (145F) is up to you! Use a probe thermomoter for the best cooking outcome.

A zero carb recipe.

Nutrition Facts
Rack of Lamb with Rosemary
Amount Per Serving
Calories 1019 Calories from Fat 855
% Daily Value*
Total Fat 95g 146%
Saturated Fat 39g 195%
Cholesterol 194mg 65%
Sodium 255mg 11%
Potassium 471mg 13%
Total Carbohydrates 0g 0%
Sugars 0g
Protein 36g 72%
Calcium 3.7%
Iron 19.2%
* Percent Daily Values are based on a 2000 calorie diet.