Roasted Rack Lamb Herbs (Printable)

Juicy herb-coated lamb rack roasted to tender perfection with garlic and fresh rosemary.

# 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)

# How To Make:

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 Tips:

01 -
  • The herb crust creates an incredible aromatic crunch that balances the rich, tender lamb perfectly
  • Impressively elegant but surprisingly straightforward, with most hands-on time happening before the oven does the work
  • Leftovers (if you somehow have any) make incredible sandwiches the next day
02 -
  • Invest in a good meat thermometer because visual cues can be misleading with such an expensive cut of meat
  • The crosshatch scoring helps the fat render better and gives the herb paste more surface area to cling to
  • Resting is not optional, cutting too soon will spill all those precious juices onto your cutting board instead of keeping them in the meat
03 -
  • Bring the lamb to room temperature for 30 minutes before roasting for more even cooking
  • Ask your butcher to french the rack for you if you're nervous about doing it yourself

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