Roasted Rack Lamb Herbs (Print)

Tender rack of lamb rubbed with fresh herbs and roasted to a flavorful finish.

# What You’ll Need:

→ Meat

01 - 1 rack of lamb (1.5-2 lb), frenched

→ Marinade & Herbs

02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh rosemary, finely chopped
04 - 2 tablespoons fresh thyme, finely chopped
05 - 2 tablespoons fresh parsley, finely chopped
06 - 3 garlic cloves, minced
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon sea salt
09 - ½ teaspoon black pepper

→ To Serve

10 - Flaky sea salt (optional)
11 - Lemon wedges (optional)

# How To Make:

01 - Preheat the oven to 400°F.
02 - Pat the rack of lamb dry with paper towels. Score the fat in a crosshatch pattern, being careful not to cut into the meat.
03 - In a small bowl, mix olive oil, rosemary, thyme, parsley, garlic, Dijon mustard, salt, and black pepper to form a paste.
04 - Rub the herb mixture all over the lamb, coating evenly.
05 - Place the rack, fat side up, on a roasting rack set in a roasting pan.
06 - Roast for 20-25 minutes for medium-rare (internal temperature 130-135°F), or adjust time for desired doneness.
07 - Remove lamb from oven, tent loosely with foil, and let rest for 10 minutes.
08 - Slice between the bones into individual chops. Sprinkle with flaky sea salt and serve with lemon wedges if desired.

# Expert Tips:

01 -
  • The herb crust creates this incredible aromatic crunch that makes every bite feel like a restaurant experience
  • It looks impressive but comes together in under an hour, leaving you time to actually enjoy your guests
  • Leftovers (if there are any) make the most luxurious sandwiches you've ever had
02 -
  • I once skipped the resting step because I was impatient, and the juices ran everywhere instead of staying in the meat, never again
  • Invest in a good meat thermometer, there's nothing worse than overcooking an expensive cut of lamb because you're guessing
03 -
  • Ask your butcher to trim and french the racks, it's usually free and saves you so much time
  • Remove the lamb from the oven when it's 5 degrees below your target temperature, it will continue cooking as it rests

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