Roasted Rack Lamb Herbs Garlic (Printable)

Juicy rack of lamb seasoned with fresh herbs and garlic, roasted for a flavorful and elegant main dish.

# What You Need:

→ Lamb

01 - 1 rack of lamb (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 - 1/2 tsp freshly ground black pepper

→ To Serve

10 - Flaky sea salt, to finish
11 - Fresh herbs, for garnish (optional)

# How To Make:

01 - Preheat oven to 400°F (200°C).
02 - Pat the rack of lamb dry with paper towels to ensure proper seasoning adherence.
03 - In a small bowl, mix olive oil, garlic, rosemary, thyme, parsley, Dijon mustard, salt, and pepper to form a consistent paste.
04 - Rub the herb-garlic mixture all over the lamb, coating evenly on all sides.
05 - Let the lamb marinate at room temperature for 15–20 minutes. For deeper flavor, cover and refrigerate up to 4 hours, then 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/54°C). Adjust time for desired doneness.
08 - Remove from oven, tent loosely with foil, and let rest for 10 minutes to allow juices to redistribute.
09 - Slice between the ribs to serve. Sprinkle with flaky sea salt and garnish with fresh herbs if desired.

# Expert Tips:

01 -
  • The herb crust creates incredible flavor while keeping the lamb tender and juicy inside
  • It looks like something from a fancy restaurant but comes together in under an hour
  • Leftovers (if there are any) make the most amazing sandwiches the next day
02 -
  • Using a meat thermometer is the only way to guarantee perfectly cooked lamb every time
  • Letting the meat rest allows the juices to redistribute, and cutting into it too soon will leave you with dry lamb
  • You can prep the herb mixture hours ahead, but don't apply it until you are ready to cook or the acid in the mustard will change the texture
03 -
  • Ask your butcher to French the rack for you—it saves time and ensures a clean presentation
  • If your lamb has a thick fat cap, trim it down to about ¼ inch to prevent excessive greasiness

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