Roasted Rack Lamb Herbs Garlic (Printable Version)
Tender rack of lamb enhanced with a fragrant herb and garlic marinade, roasted to perfection.
# What You Need:
→ Lamb
01 - 1 rack of lamb (about 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 - ½ tsp freshly ground black pepper
→ To Serve
10 - Flaky sea salt, to finish
11 - Fresh herbs, for garnish (optional)
# How-To Steps:
01 - Preheat oven to 400°F.
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), 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.
# Helpful Tips:
01 -
- The herb crust creates this incredible aromatic crust that makes your whole kitchen smell like a French bistro
- It comes together in under 45 minutes but looks like you spent all day cooking something special
02 -
- Use a meat thermometer or you will overcook it, every time, no exceptions
- The internal temperature will rise about 5 degrees while resting, so pull it at 125°F if you want it closer to rare
03 -
- Ask your butcher to french the ribs, it saves you messy work and ensures uniform presentation
- Room temperature meat cooks more evenly, so plan ahead and don't rush this step