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    You are in: Home / Australian / Lamb - Rib Roast Dijon Recipe
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    Lamb - Rib Roast Dijon

    Lamb - Rib Roast Dijon. Photo by Bergy

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins


    When selecting Lamb Racks (rib roast), allow at least 3 ribs per person. Racks are usually sold 6 to 8 ribs per roast. This recipe will have to be adjusted logically to accommodate more than two people. Serve with roasted root vegetables, rice pilaf or mashed garlic-potatoes. Suggested wines - Sauvignon-Shiraz or Sauvignon-Blanc (or both). For dessert, I would recommend a lime gelato, to aid digestion; or skip dessert and have another bottle of Sauvignon-Blanc and a selection of cheeses and fresh fruit.

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    Units: US | Metric


    1. 1
      Preheat oven to 375 degrees F.
    2. 2
      Trim exterior fat on roast to within 1/4 inch.
    3. 3
      Coat with Dijon mustard.
    4. 4
      Combine bread crumbs, basil and garlic; pat mixture over mustard.
    5. 5
      Place roast, fat side up, on rack, in open roasting pan.
    6. 6
      Insert meat thermometer in thickest part, not resting in fat or on bone.
    7. 7
      Do not add water, and do not cover.
    8. 8
      Roast in preheated oven to desired doneness.
    9. 9
      Allow 30-35 minutes per lb.
    10. 10
      for rare; 35-40 minutes for medium; and 40-45 minutes for well done.
    11. 11
      Remove roast when meat thermometer registers 140 degrees F for rare; 160 for medium and 170 for well done.
    12. 12
      Garnish with lemon slices and Italian parsley, if desired.

    Ratings & Reviews:

    • on November 24, 2004


      Easy, prepare ahead and pop in the oven 30 minutes before dinner - the flavor is excellent. I did one serving 4 ribs so only needed apprx 1/4 cup of crumbs - i pressed the crumbs well into the mustard and they adhered perfectly. The flavor from the crumbs and dijon compliment the lamb . This recipe goes straight into my Company cook book - Thank-you Toolie for another winner

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    • on November 04, 2004


      This recipe got a 5* star rating from everyone who shared the dinner I prepared for my son's birthday! I had 2 racks, 8 ribs each - I doubled the recipe; added some finely chopped fresh rosemary and 1 tablespoon of melted butter to the crumb mixture then spread it on top of the lamb. Roasted to an internal temperature of 155, it was a perfect!! Another winner Toolie!

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    Nutritional Facts for Lamb - Rib Roast Dijon

    Serving Size: 1 (370 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1214.4
    Calories from Fat 964
    Total Fat 107.2 g
    Saturated Fat 54.5 g
    Cholesterol 275.8 mg
    Sodium 296.9 mg
    Total Carbohydrate 6.6 g
    Dietary Fiber 0.6 g
    Sugars 0.7 g
    Protein 52.0 g

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