Roasted Rack Lamb Herbs Garlic (Printable Version)
Tender rack lamb infused with herbs and garlic, roasted for a flavorful, elegant main dish.
# What You'll Need:
→ Lamb
01 - 1 rack of lamb (about 1.5–2 lbs), frenched
→ Herb & Garlic Marinade
02 - 3 tbsp olive oil
03 - 4 cloves garlic, minced
04 - 2 tbsp fresh rosemary, finely chopped
05 - 1 tbsp fresh thyme leaves
06 - 1 tbsp fresh parsley, chopped
07 - 1 tsp Dijon mustard
08 - 1 tsp sea salt
09 - ½ tsp freshly ground black pepper
→ To Serve
10 - Flaky sea salt, to finish
11 - Fresh herbs, for garnish (optional)
# Method:
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.
# Chef's Tips:
01 -
- The combination of garlic and fresh herbs creates an incredible crust that seals in all those delicious juices
- It looks impressive but comes together in under an hour, leaving you time to actually enjoy your evening
- Leftovers (if there are any) make the most luxurious sandwiches you have ever had
02 -
- Invest in a good meat thermometer because overcooked lamb is a tragedy you can easily avoid
- Letting the meat rest is not optional, it allows the juices to redistribute so every bite stays moist
- Room temperature meat cooks more evenly, so do not skip that 15 minute wait before roasting
03 -
- Ask your butcher to french the ribs ahead of time to save yourself prep work
- Fresh herbs really do make a difference here, but if you must use dried, cut the amount in half