Roasted Rack Lamb Herbs (Printable Version)

Tender rack of lamb coated in fragrant herbs, roasted for a flavorful and juicy main dish.

# What You'll Need:

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

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

10 - Flaky sea salt (optional)

11 - Lemon wedges (optional)

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.

01 -

The herb crust creates this incredible aromatic crunch that makes every bite feel luxurious
It comes together faster than you would expect while looking like you spent hours
Leftovers (if you somehow have any) make the most elegant next-day sandwiches

02 -

Using a meat thermometer takes the guesswork out of achieving your preferred doneness
The temperature will rise about 5 degrees during resting so pull it slightly early
That resting period is non negotiable for juicy meat

03 -

Ask your butcher to french the ribs for you since it saves considerable prep time
Bring the lamb to room temperature for 30 minutes before cooking for even results