Romantic Roasted Rack Lamb (Print version)

Tender lamb roasted with rosemary, thyme, and garlic creating a flavorful and elegant dish.

# What you'll need:

→ Lamb

01 - 1 rack of lamb (about 8 ribs, 1.1–1.3 lbs), frenched
02 - 1 tbsp olive oil

→ Herb Crust

03 - 2 tbsp fresh rosemary, finely chopped
04 - 1 tbsp fresh thyme leaves, finely chopped
05 - 3 cloves garlic, minced
06 - 1 tsp sea salt
07 - ½ tsp freshly ground black pepper

→ Optional

08 - 1 tsp Dijon mustard

→ To Serve

09 - 1 tbsp fresh parsley, finely chopped (for garnish)
10 - Flaky sea salt, to finish

# How to make it:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Pat the rack of lamb dry with paper towels. Trim excess fat if necessary.
03 - Rub the lamb all over with olive oil, then season generously with salt and pepper.
04 - In a small bowl, mix rosemary, thyme, and garlic. Press the herb mixture firmly onto the meaty side of the lamb.
05 - Brush the lamb with Dijon mustard before applying the herb crust for extra flavor.
06 - Place the rack, fat side up, on the prepared baking sheet.
07 - Roast in the preheated oven for 20–25 minutes for medium-rare (internal temperature of 130°F). Adjust time for desired doneness.
08 - Remove from the oven, tent loosely with foil, and let rest for 10 minutes.
09 - Slice between the ribs to serve. Garnish with parsley and a sprinkle of flaky sea salt.

# Expert suggestions:

01 -
  • The herb crust creates an incredible aromatic crust that seals in all the juices
  • It comes together in under 45 minutes but looks like you spent all day cooking
  • Leftovers (if they exist) make the most luxurious sandwiches the next day
02 -
  • Using a meat thermometer eliminates all the guesswork and guarantees consistent results
  • The temperature will rise about 5 degrees while resting, so pull it out slightly early
  • Letting the meat rest is the difference between juice running onto your plate and staying inside the lamb
03 -
  • Sear the rack in a hot skillet for 2 minutes per side before roasting for extra crust
  • Double the herb mixture and save half for roasted potatoes on the side
  • Room temperature meat cooks more evenly than cold straight from the fridge

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