Herb Roasted Lamb Racks (Printable Format)
Tender lamb racks coated in fresh herbs and garlic, roasted to juicy, aromatic perfection.
# What You Need:
→ Lamb
01 - 2 racks of lamb, frenched, approximately 1.5 lbs (700 g) 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 Steps:
01 - Preheat the oven to 425°F (220°C).
02 - Pat the lamb racks dry with paper towels, then season generously on all sides with salt and freshly ground black pepper.
03 - In a small bowl, combine rosemary, thyme, parsley, minced garlic, lemon zest, and olive oil; stir thoroughly to blend flavors.
04 - Brush the meaty side of each lamb rack evenly with Dijon mustard.
05 - Press the herb mixture firmly over the mustard-coated surface of the lamb to create an even crust.
06 - Place the racks bone-side down on a roasting pan or rimmed baking sheet lined with aluminum foil.
07 - Roast in the preheated oven for 20 to 25 minutes until medium-rare, reaching an internal temperature of 130°F (54°C); adjust timing for desired doneness.
08 - Remove from oven and cover loosely with foil; let rest for 10 minutes to allow juices to redistribute.
09 - Slice between the bones and serve immediately.
# Expert Suggestions:
01 -
- The herb crust feels like a delicious secret you're sharing only with close friends
- It became my go-to when I wanted to impress, yet keep things simple and elegant
02 -
- Drying the lamb well before seasoning is key to a crisp herb crust
- Letting the lamb rest after roasting changes the game for juicy slices
03 -
- Using fresh herbs and zest right before roasting preserves the vibrant flavor and aroma
- Press the herb mixture firmly on the lamb so it forms that crave-worthy crust during roasting