Roasted Rack Lamb Herbs (Printable Version)

Tender rack lamb coated in fresh herbs, roasted to juicy perfection with crisped edges.

# What You Need:

→ Meat

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

→ 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 Steps:

01 - Preheat the oven to 400°F (200°C).
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 / 54–57°C), 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.

# Helpful Tips:

01 -
  • The herb crust creates this incredible fragrant blanket that keeps the meat impossibly tender
  • It looks impressive but comes together in under an hour, most of which is hands-off oven time
  • Leftovers (if there are any) make the most luxurious next-day sandwiches
02 -
  • Invest in a meat thermometer because lamb goes from perfect to overcooked remarkably fast
  • The internal temperature will rise about 5 degrees while resting, so pull it slightly early
  • That resting period is nonnegotiable for juicy meat, so do not skip it even if you are hungry
03 -
  • Sear the rack in a hot skillet for 2 minutes per side before roasting for an extra crispy crust
  • Tie the rack between bones with kitchen twine if it seems loose or uneven
  • If your herbs are very large, chop them finely so they do not burn in the high heat

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