Nothing says holiday elegance like a roast rack of lamb!
This delicately flavored, french rack of lamb recipe is so easy to make! Serve these lamb popsicles as an appetizer with a creamy mustard sauce for a more formal presentation, or serve the entire roast rack of lamb and cut off one “popsicle” at a time for guests.
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We Love Lamb Popsicles!
Just in time for holiday entertaining, we think this is one of the best lamb recipes ever! Not only is an oven-roasted lamb rib rack easy to prep, but it can be made in advance and it comes out perfect every time! This recipe calls for two racks of lamb to be made into popsicles. Small racks are easier to work with and easier to find.
Lamb popsicles are so popular, make more than one batch because they’ll be gone before you know it! We usually double the recipe for a crowd and serve these as appetizers. This is one recipe that we have a hard time getting to the serving platter, as everyone grabs the lamb lollipops as we carve them!
We love to serve them as finger foods on a buffet table alongside our popular smoked deviled eggs, Rotel dip, and wonton crisps. Need a dip besides mustard for lamb popsicles? We like this easy Greek yogurt dip or dillionaire veggie dip!
What is Rack of Lamb?
A rack of lamb has about 8 ribs or chops with meat on them. Usually, they are sold as a single rack, but sometimes they are sold as a double rack with ribs on both sides (16 chops). Most butchers are happy to trim the fat and meat off the racks, this is known as “Frenching.” Most Frenched rack of lamb recipes are baked or roasted, using generous amounts of rosemary because it really enhances the mild lamb flavor.
How to Prepare Rack of Lamb
- Remove the silver skin and excess fat or meat away from the racks. If the racks aren’t already frenched, cut uniform slices from the center of the rack to the end of the bones. Remove the meat from the bones and save it for another use (excellent for a hearty lamb stew). Use a clean, dry cloth to wipe any debris from the bones.
- Mix all ingredients in a bowl. Brush the sauce for the lamb rack on the meaty side of the racks and then on the other side, taking care to avoid the exposed bones. These will likely be the “handles” for guests, so it’s important to keep them clean and it also stops it from charring or burning.
- Wrap racks of lamb in plastic wrap and refrigerate for 24 hours.
How to Cook Rack of Lamb in the Oven
Rack of lamb cooks beautifully in the oven!
Cook baked rack of lamb by placing the seasoned, meaty side up in a foil-lined casserole dish for 20 minutes or until lamb’s internal temperature reaches 145°F on a digital thermometer. This digital thermometer from Amazon works great for the oven, and the BBQ!
Medium rare is the optimum doneness for lamb. It should still be a little pink in the center of each “popsicle.”
What to do with Leftovers
Lamb popsicles will be the hit of any party! But if there are any leftovers, keep them in an airtight container or zippered bag in the refrigerator. They should last about 4 days.
Reheat them in a toaster oven or place them on a sheet pan and cover them with the leftover sauce. Place them under the broiler for about 4 minutes on each side or until they are heated through.
Or, place them on the grill until heated through for some grilled rack of lamb!
Roast Rack of Lamb, Lamb Popsicles (Lolli-chops)
- 2 racks lamb frenched, about 1 ¼ pounds each
- 2 Tablespoons Dijon mustard
- 1 Tablespoon fresh rosemary finely chopped
- ½ Tablespoon olive oil
- ½ Tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon crushed fennel seed
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- Wash lamb and remove any silver skin or excess fat or loose meat.
- In a small bowl, mix all remaining ingredients. Spread liberally on the meaty side of lamb and brush on the bone side of the lamb avoiding contact with the rack bones.*
- Cover lamb in plastic wrap and refrigerate for 4-24 hours.
- Remove the lamb from the refrigerator and preheat oven to 450°F.
- Place lamb on a foil-lined baking tray, meaty side up. Roast for 20 min or until internal temperature reaches 145°F (medium rare).
- Remove from oven, place on cutting board, and tent with foil. Rest lamb for 10 minutes, then cut between the bones into chops (lollipops) and serve.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Adapted from Canadian Living Holiday Cookbook Limited Edition 2009