Rosemary Dijon Rack of Lamb with Smashed Radishes

This lamb recipe is easy, delicious, and looks fancy, but effortless. Prepare a marinade with garlic, anchovy, Dijon mustard and olive oil, then rub it on the rack of lamb and roast with radishes to a perfectly juicy and tender medium-rare. Lamb rack is usually served at rare or medium-rare, but you surely do medium. Like with all other meats, you'll want to let the lamb rack rest for 10 minutes before carving to ensure that all the juices stay locked in. Sweet and succulent smashed roasted radishes make the perfect accompaniment to this tender, juicy herb crusted rack of lamb.

Dijon Rack of Lamb	Smashed Radishes
3 Garlic cloves 4 Anchovy fillets in olive oil, drained and saved the olive oil 2 tbsp Dijon mustard 50 g Extra-virgin olive oil 1 Rack of lamb, Frenched Sea salt and freshly milled black pepper 1 tbsp Freshly chopped rosemary Parsley, chopped (for garnish)	3-4 bunch Radishes (white, red and purple) 4 tbsp Olive oil 1 Lemon, zested Sea salt and black pepper 100 g Parmigiano Reggiano, grated

Preheat the oven to 200C/400F. Trim and wash the radishes and pat them dry with paper towels. In a large bowl, combine radishes, olive oil, lemon zest and season. Place them in a large cast iron pan.
In a mortar and pestle, smash together the garlic cloves and drained anchovies until you get a paste. Stir in the Dijon, olive oil and the reserved anchovy oil.
Season the rack of lamb with salt and pepper. Slather the marinade all over the lamb and lay the lamb rack on top of the radishes.
Roast in the oven for about 18-22 minutes or until a thermometer inserted into the center of the lamb reads 52C/125F for rare, and 57C/135F for medium-rare.
Lift the lamb off of the radishes on to a cutting board, tenting with foil, to allow to rest for ten minutes.
Meanwhile, use a cup to firmly smash each radish until flattened. Sprinkle grated Parmigiano Reggiano over radishes. Turn your oven to "broil" and return the radishes back into the oven on the middle rack. Cook for 5 minutes, watching closely until cheese is melted and radishes are browned at the edges. Sprinkle with chopped parsley and serve.

13 comments:

ellie 19/12/25 13:14: Oh, the rack of lamb looks beautiful..and I love Smashed radishes! We used to have so many my dad would roast them with meat.
Caitlin&Megan 19/12/25 13:14: Wonderful and colorful meal!
Tom 19/12/25 13:53: ...Angie, another work of art!
My name is Erika. 19/12/25 14:28: This looks delicious. And thanks for sharing where you found the chestnut flour. I'm off to look for it now. :)
Lola Martínez 19/12/25 15:00: Plato navideño por excelencia para disfrutar con nuestros seres queridos en los próximos días.
Feliz Navidad para ti y los tuyos, nos vemos en el Año Nuevo.
Un beso.
Christine 19/12/25 15:02: Looks wonderful!
Lori 19/12/25 15:04: Beautiful and I am sure delicious.
Neil 19/12/25 15:11: OMG. Rosemary, dijon and a rack of lamb all together. This is my idea of food heaven!
DEZMOND 19/12/25 15:33: I did not know radishes can be roasted.
Ben | Havocinthekitchen 19/12/25 17:18: This rack of lamb looks so elegant - beautifully presented with those rosemary and Dijon flavours.
eileeninmd 19/12/25 18:45: Hello Angie,
Another delicious meal! Thanks for sharing.
Take care, have a wonderful day!
Brian's Home Blog 19/12/25 18:59: That is one beautiful meal!
Anonymous 19/12/25 21:04: These are the flavors I use often when making rack of lamb. Love it! ~ David