Garlic Herb Roasted Lamb (Printable Format)
Succulent lamb coated in garlic and herbs, served with a zesty mint sauce for a flavorful centerpiece.
# What You Need:
→ Lamb
01 - 2 racks of lamb (about 1.5 lbs each), frenched
02 - 2 tbsp olive oil
03 - 1 ½ tsp kosher salt
04 - 1 tsp freshly ground black pepper
→ Garlic Herb Crust
05 - 4 cloves garlic, minced
06 - 2 tbsp fresh rosemary, finely chopped
07 - 2 tbsp fresh thyme leaves, finely chopped
08 - 2 tbsp fresh parsley, finely chopped
09 - 2 tsp Dijon mustard
10 - 2 tbsp olive oil
→ Mint Sauce
11 - 1 cup fresh mint leaves, finely chopped
12 - 1/4 cup fresh parsley, finely chopped
13 - 1/3 cup white wine vinegar
14 - 1/4 cup granulated sugar
15 - 1/4 cup hot water
16 - Pinch of salt
# How-To Steps:
01 - Preheat oven to 425°F. Pat lamb racks dry with paper towels and season generously with salt and pepper on all sides.
02 - Combine minced garlic, rosemary, thyme, parsley, Dijon mustard, and 2 tablespoons olive oil in a small bowl. Mix thoroughly to form a thick paste.
03 - Rub the herb mixture evenly over the meaty side of each lamb rack, pressing gently to adhere.
04 - Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Place lamb racks fat side down and sear for 2-3 minutes until golden brown. Flip and sear the opposite side for 1 minute.
05 - Transfer skillet to preheated oven. Roast for 15-18 minutes for medium-rare (internal temperature 130°F), adjusting time for desired doneness.
06 - Remove from oven and tent loosely with aluminum foil. Allow lamb to rest for 10 minutes before carving into individual chops.
07 - Dissolve granulated sugar in hot water. Add white wine vinegar, chopped mint, parsley, and pinch of salt. Stir well and let stand for 10 minutes to allow flavors to develop.
08 - Carve rested lamb between bones into individual chops. Arrange on serving plates and accompany with fresh mint sauce.
# Expert Suggestions:
01 -
- The garlic herb crust creates this incredible crunch that everyone fights over
- Restaurant quality results without requiring any fancy techniques
- That homemade mint sauce cuts through the richness perfectly
02 -
- Overcooked lamb is a tragedy, so invest in a good instant-read thermometer
- The temperature will rise about 5 degrees during resting, so pull it early
- Mint sauce needs those 10 minutes to meld, or it will taste too sharp
03 -
- Ask your butcher to French the racks, it saves so much time and looks professional
- Save the trimmed fat to render down for roasted potatoes another day