Roasted Rack Lamb Herbs (Print version)

Tender rack of lamb infused with rosemary, thyme, and garlic, oven-roasted for a delicious main dish.

# What you'll need:

→ Meat

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

→ 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 it:

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 suggestions:

01 -
  • The herb crust creates this incredible aromatic blanket that makes everyone lean in closer when you carry it to the table
  • It cooks in under 30 minutes but looks like you spent all day planning something spectacular
  • Leftovers (if you somehow have any) make the most luxurious next-day sandwiches imaginable
02 -
  • I learned the hard way that skipping the rest period means all those delicious juices end up on the cutting board instead of in the meat
  • A meat thermometer absolutely changed my lamb game - no more cutting into it to check and losing all that precious moisture
  • The internal temperature will rise about 5 degrees while resting, so pull it slightly before your target doneness
03 -
  • Ask your butcher to French the racks for you - they have the tools and technique to make those bones look picture-perfect
  • If your herbs are looking a bit wilted, give them an ice water bath for 10 minutes to perk them up before chopping

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