Garlic Herb Roasted Lamb (Printable Version)

A flavorful rack of lamb marinated with fresh herbs and garlic, roasted to juicy tenderness for special meals.

# What You Need:

→ Lamb

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

→ Marinade

02 - 3 cloves garlic, minced
03 - 2 tablespoons fresh rosemary, finely chopped
04 - 1 tablespoon fresh thyme leaves
05 - 1 teaspoon Dijon mustard
06 - 2 tablespoons olive oil
07 - 1 teaspoon kosher salt
08 - ½ teaspoon freshly ground black pepper

→ Finishing

09 - 1 tablespoon olive oil
10 - 1 teaspoon flaky sea salt (optional, for serving)

# How-To Steps:

01 - Combine minced garlic, chopped rosemary, fresh thyme leaves, Dijon mustard, olive oil, kosher salt, and black pepper in a small bowl. Mix thoroughly to form a cohesive paste.
02 - Pat the rack of lamb completely dry using paper towels. Rub the marinade paste evenly over all surfaces of the lamb, ensuring complete coverage.
03 - Place the coated lamb in a shallow dish or resealable plastic bag. Refrigerate for at least 1 hour, or up to overnight for intensified flavor development.
04 - Remove lamb from refrigerator 30 minutes before cooking to allow it to reach room temperature. Preheat oven to 425°F.
05 - Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Sear lamb for 2–3 minutes per side until a golden-brown crust forms.
06 - Transfer skillet to preheated oven. Roast for 15–20 minutes for medium-rare (internal temperature 125–130°F). Adjust time to 20–25 minutes for medium or 25–30 minutes for well-done.
07 - Remove from oven and tent loosely with aluminum foil. Let rest for 10 minutes to allow juices to redistribute throughout the meat.
08 - Slice between bones into individual chops. Sprinkle with flaky sea salt if desired and serve immediately.

# Helpful Tips:

01 -
  • The herb crust creates this incredible flavor bomb that makes you look like a trained chef without any fancy techniques
  • It comes together in under an hour but tastes like something from a high end steakhouse
02 -
  • Buying the frenched racks saves you about twenty minutes of knife work, but the butcher will do it for free if you ask nicely
  • The internal temperature climbs about 5 degrees while resting, so pull it at 125°F for medium rare
03 -
  • Let the meat come to room temperature for at least 30 minutes, this is not optional if you want even cooking
  • Sear hard enough that you hear it, that sound creates the flavor foundation

Go Back