Herb Roasted Lamb Racks (Printable Version)
Lamb racks seasoned with fresh rosemary, thyme, garlic, and olive oil, oven-roasted to a tender, flavorful finish.
# What You Need:
→ Lamb
01 - 2 racks of lamb, frenched, approximately 3.3 lbs total
→ Herb Marinade
02 - 3 tbsp fresh rosemary, finely chopped
03 - 2 tbsp fresh thyme leaves, finely chopped
04 - 2 tbsp fresh parsley, finely chopped
05 - 4 garlic cloves, minced
06 - 2 tbsp Dijon mustard
07 - 1 tsp sea salt
08 - ½ tsp freshly ground black pepper
09 - 3 tbsp olive oil
→ To Serve
10 - Lemon wedges (optional)
11 - Flaky sea salt (optional)
# How to Make It:
01 - Preheat the oven to 425°F. Line a roasting pan with foil or parchment paper.
02 - Pat the lamb racks dry with paper towels and trim any excess fat as needed.
03 - In a small mixing bowl, combine rosemary, thyme, parsley, garlic, Dijon mustard, sea salt, black pepper, and olive oil until well blended.
04 - Rub the herb mixture evenly over all sides of the lamb racks.
05 - Place the lamb racks bone-side down in the prepared roasting pan and let rest at room temperature for 15 minutes.
06 - Roast in the preheated oven for 20 to 25 minutes until the internal temperature reaches 130–135°F for medium-rare doneness.
07 - Remove the racks from the oven, loosely cover with foil, and allow to rest for 10 minutes.
08 - Slice between the bones into individual chops. Serve with lemon wedges and a sprinkle of flaky sea salt if desired.
# Expert Advice:
01 -
- The herb marinade feels like a little secret that transforms simple lamb into something truly special
- The roasting method keeps the meat tender and juicy every single time
02 -
- Patting the lamb dry before marinating helps create that perfect crust when roasting
- Resting the meat after roasting is what seals in all those savory juices for tender bites
03 -
- Marinate the lamb for up to 4 hours for a deeper herb infusion
- Don’t skip resting—it truly makes the difference between juicy and dry