Roasted Rack Lamb with Herbs (Print version)
Juicy rack of lamb infused with fresh herbs and garlic, roasted perfectly for an elegant, flavorful meal.
# What you'll need:
→ Lamb
01 - 1 rack of lamb (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 - 1/2 tsp freshly ground black pepper
→ To Serve
10 - Flaky sea salt, to finish
11 - Fresh herbs, for garnish (optional)
# How to make it:
01 - Preheat oven to 400°F (200°C).
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/54°C), 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 suggestions:
01 -
- The combination of fresh herbs and Dijon creates this incredible crust that locks in all the juices
- It comes together in under an hour but looks like something from a fancy restaurant
- Lamb is naturally tender and the high heat roasting gives you that gorgeous medium rare center every single time
02 -
- Resting the meat is absolutely critical, I once cut into it too soon and all the juices ran out onto the cutting board
- A meat thermometer takes all the guesswork out and prevents you from overcooking that beautiful lamb
- Room temperature meat roasts more evenly than cold meat straight from the fridge
03 -
- If you only have dried herbs, use half the amount since they are more concentrated than fresh
- Ask your butcher to french the ribs when you buy the lamb, it saves you so much time and looks so elegant
- Leftovers (if you have any) make incredible lamb sandwiches the next day with just a little Dijon