Roasted Rack Lamb Herbs Garlic (Print)
A tender rack of lamb infused with fresh herbs and garlic, roasted to juicy perfection.
# What You’ll Need:
→ Lamb
01 - 1 rack of lamb (1.5–2 lbs), frenched
→ Herb & Garlic Marinade
02 - 3 tablespoons olive oil
03 - 4 cloves garlic, minced
04 - 2 tablespoons fresh rosemary, finely chopped
05 - 1 tablespoon fresh thyme leaves
06 - 1 tablespoon fresh parsley, chopped
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon sea salt
09 - ½ teaspoon freshly ground black pepper
→ To Serve
10 - Flaky sea salt, to finish
11 - Fresh herbs, for garnish (optional)
# How To Make:
01 - Preheat oven to 400°F.
02 - Pat the rack of lamb dry with paper towels.
03 - In a small bowl, mix olive oil, garlic, rosemary, thyme, parsley, Dijon mustard, salt, and pepper to form a paste.
04 - Rub the herb-garlic mixture all over the lamb, coating evenly.
05 - Let the lamb marinate at room temperature for 15–20 minutes, or cover and refrigerate up to 4 hours; bring to room temperature before roasting.
06 - Place the lamb, fat side up, on a rack in a roasting pan or oven-safe skillet.
07 - Roast in the preheated oven for 20–25 minutes for medium-rare (internal temperature 130°F), or adjust to desired doneness.
08 - Remove from oven, tent loosely with foil, and let rest for 10 minutes.
09 - Slice between the ribs to serve. Sprinkle with flaky sea salt and garnish with fresh herbs, if desired.
# Expert Tips:
01 -
- The herb crust creates an incredible aroma that fills your entire kitchen
- It comes together faster than you would expect for something this elegant
- Leftover chops make the most luxurious lunch you have ever had
02 -
- Letting the meat rest is not optional, it keeps all those juices inside where they belong
- An instant read thermometer takes all the guesswork out of achieving your desired doneness
- The internal temperature will rise about 5 degrees during resting so account for that
03 -
- Ask your butcher to french the ribs for you if you want that clean restaurant look
- Bring the lamb to room temperature for at least 30 minutes before starting for even cooking