Recipe Detail Page

1 Generously rub lamb and bones with oil. Sprinkle lamb with salt and pepper; rub into the meat. Remove leaves from the rosemary sprigs and finely chop (you’ll need about 4 tsp/ 20 mL). Sprinkle each rack with about 1 tsp (5 mL), saving the remaining for the sauce. Let sit at room temperature for about a half hour or covered in the refrigerator for up to a day.

2 When ready to cook, preheat oven to 450°F (230°C).

3 Lightly oil a baking pan with shallow sides that is large enough to hold both racks. Heat a wide heavy-bottom skillet over medium-high heat, then generously coat bottom with oil. Add lamb and cook until lightly browned on all sides. Reduce heat if it starts to smoke.

4 Transfer racks to the baking pan, placing bone-side down. Roast until an instant-read thermometer inserted into centre of meat registers 135°F (57°C) for medium-rare, a total of 12 to 20 minutes depending on thickness of lamb.

5 To make the sauce while the lamb roasts, return skillet to medium-high heat. Add wine and scrape up all the brown bits from the pan bottom. Then add broth and 2 tsp (10 mL) chopped rosemary. Boil gently, uncovered, to reduce liquid and concentrate flavour. When reduced to about 1 cup (250 mL) after about 10 minutes, whisk in the Dijon. Remove from the heat.

6 When lamb is cooked, remove to a cutting board. Loosely cover with foil and let sit 5 minutes before slicing into individual chops and placing on serving plates. Rest them on a mound of Asiago Mashed Potatoes (see recipe) and spoon rosemary-Dijon sauce overtop. Excellent with steamed green beans.

Serves 4