Herb Roasted Lamb Racks (Printer-Friendly)
Tender lamb racks are seasoned with fresh herbs and garlic, then roasted to savory, juicy perfection.
# What You'll Need:
→ Lamb
01 - 2 racks of lamb, frenched, about 1.5 lbs each
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
→ Herb Crust
04 - 3 tablespoons fresh rosemary, finely chopped
05 - 2 tablespoons fresh thyme leaves, chopped
06 - 2 tablespoons fresh parsley, chopped
07 - 4 cloves garlic, minced
08 - Zest of 1 lemon
09 - 3 tablespoons olive oil
10 - 1 tablespoon Dijon mustard
# How to Make It:
01 - Set the oven temperature to 425°F.
02 - Pat lamb racks dry, then season all sides generously with salt and freshly ground black pepper.
03 - Combine rosemary, thyme, parsley, garlic, lemon zest, and olive oil in a small bowl; mix thoroughly.
04 - Brush the meaty surfaces of the lamb racks evenly with Dijon mustard.
05 - Press the herb mixture firmly over the mustard-coated sides of the lamb racks.
06 - Place lamb racks bone-side down on a foil-lined roasting pan or rimmed baking sheet.
07 - Cook in the preheated oven for 20 to 25 minutes to achieve medium-rare (internal temperature 130°F), or adjust to preferred doneness.
08 - Remove racks from oven, tent loosely with foil, and allow them to rest for 10 minutes before carving.
09 - Slice between the bones and serve immediately.
# Expert Advice:
01 -
- It feels like sharing a secret with a friend when that fragrant herb crust melts perfectly into the tender lamb.
- This recipe quickly became a favorite because it transforms simple racks of lamb into a show-stopping main course without complicated steps.
02 -
- Drying your lamb thoroughly before seasoning is the key to a perfectly crisp herb crust.
- Letting it rest after roasting changes the whole experience by keeping it juicy.
03 -
- Marinating the lamb in the herb mixture for up to two hours intensifies the flavor beautifully.
- Brushing mustard on first not only adds flavor but helps the herbs stick like a charm.