Herb-crusted roasted lamb rack (Printable Version)

A succulent lamb rack with an herb crust, roasted to tender, juicy perfection for elegant dining.

# What You Need:

→ Lamb

01 - 1 rack of lamb (8 ribs, approximately 1.5 to 2 pounds), frenched

→ Herb Crust

02 - 2 tablespoons fresh rosemary, finely chopped
03 - 2 tablespoons fresh thyme leaves, finely chopped
04 - 4 cloves garlic, minced
05 - 1 teaspoon sea salt
06 - ½ teaspoon freshly ground black pepper
07 - 2 tablespoons Dijon mustard
08 - 2 tablespoons olive oil

→ For Serving

09 - 1 tablespoon fresh parsley, chopped (optional)
10 - Lemon wedges (optional)

# How to Make It:

01 - Set oven temperature to 400°F (200°C) and allow it to fully preheat.
02 - Pat the rack of lamb dry using paper towels and trim away any excess fat.
03 - In a mixing bowl, combine rosemary, thyme, garlic, sea salt, black pepper, Dijon mustard, and olive oil to create a uniform paste.
04 - Generously rub the herb paste all over the lamb, focusing on the meaty side.
05 - Place the rack of lamb fat side up in a roasting pan or an ovenproof skillet.
06 - Roast in the preheated oven for 20 to 25 minutes for medium-rare doneness, or longer to achieve desired internal temperature between 130°F and 135°F (54°C to 57°C).
07 - Remove from oven, transfer to a cutting board, tent loosely with foil, and allow to rest for 10 minutes to redistribute juices.
08 - Cut between the bones into individual chops, garnish with parsley if desired, and serve with lemon wedges.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when it actually takes less than an hour from start to finish
  • The herb crust stays crispy and aromatic while the inside stays impossibly tender and juicy
  • You can make the herb paste ahead of time, so when guests arrive, you're just sliding it into the oven
  • It's naturally gluten-free, so you're never left scrambling for dietary accommodations
02 -
  • Buy your lamb from a butcher you trust, not just the supermarket. A good butcher will french the rack perfectly and give you meat that's fresher and more flavorful. It costs a bit more, but it changes everything.
  • The herb paste can be made up to 4 hours ahead and rubbed onto the lamb, then covered and refrigerated. Take it out 20 minutes before roasting so the meat comes closer to room temperature for more even cooking.
  • Your oven temperature matters more than you think. If it's not actually 400°F, your timing will be off. Invest in an oven thermometer if yours isn't reliable.
  • Don't skip the rest period. I learned this the hard way by slicing lamb immediately out of the oven and watching all the beautiful juices run onto the cutting board instead of staying in the meat.
03 -
  • Make the herb paste the night before and refrigerate it. The flavors will meld, and you'll have one less thing to do when you're ready to cook.
  • If you want a more substantial crust, you can press panko breadcrumbs mixed with your herb paste onto the meat before roasting—it'll be extra crispy and stunning.
  • Save the pan after roasting. All those herb and meat drippings make an incredible pan sauce. Just deglaze with a splash of red wine or broth and you have liquid gold.
  • Lamb pairs beautifully with roasted spring vegetables or a silky potato gratin. Plan your sides so they finish around the same time as your lamb.

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