Roasted rack lamb herbs (Printable)

Tender lamb coated with fragrant herbs and roasted to juicy perfection for a flavorful main dish.

# What You Need:

→ Meat

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

→ 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)

# Directions:

01 - Preheat the oven to 400°F.
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), 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.

# Expert Suggestions:

01 -
  • The herb crust creates an incredible aromatic crust that keeps the meat juicy while adding layers of flavor
  • It comes together in under 45 minutes but looks like you spent all day cooking something fancy
  • Lamb is naturally tender and cooks quickly, making it perfect for weeknight dinners or special occasions
02 -
  • Always let lamb rest for at least 10 minutes before slicing, or you will lose all those precious juices that keep each chop tender and flavorful
  • Invest in a good meat thermometer because lamb goes from perfectly medium-rare to overcooked incredibly fast
  • The herb paste can be made ahead and stored in the refrigerator for up to 24 hours before using
03 -
  • Ask your butcher to French the rack for you, as this technique requires practice and sharp knives to do properly
  • Bring the lamb to room temperature for 30 minutes before cooking to ensure even cooking throughout

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