With Easter right around the corner, it felt like the perfect time to share my roasted rack of lamb recipe! Coated in fresh rosemary, sage, thyme, parsley, and garlic. Roast for 20 minutes, or until medium rare, then cut into lamb chops and serve with mashed potatoes and green beans!

Easy Roasted Rack of Lamb Recipe

Planning an intimate dinner party or special holiday meal? Add herb crusted rack of lamb to your menu right now. Seriously, it’s the ultimate special occasion menu item. And particularly *perfect* for Easter or Christmas.

Serve the lamb chops with a few hearty sides, like mashed potatoes, Caesar salad, green beans, and asparagus. A good bottle of red wine (Cabernet Sauvignon, Tempranillo, or Pinot Noir). And a few dinner rolls to soak up all the delicious juices!

And viola, you’ll have a show stopping special occasion meal everyone will love. Oh, and did I mention this herb crusted rack of lamb is easy, too? Let’s jump into the recipe!

The Ingredients

Frenched racks of lamb (This recipe calls for 2, but you can double if needed)
Salt and Pepper
Fresh Garlic (Don’t sub garlic powder!)
Fresh Herbs (parsley, thyme, rosemary, and sage)
Country dijon mustard
Olive Oil
Vegetable Oil

Yes, that’s it! Just a handful of ingredients for this stunning roasted rack of lamb recipe! And you can always play around with the herbs. If you can’t find sage or thyme for example, just omit them.

Prep the Lamb

To cook the lamb, you’ll need a 12-inch heavy cast iron skillet.
To remove excess moisture, you’ll want to pat the lamb dry with paper towels. Dry lamb = crispy skin.
You’ll also need a large sharp knife trim any thick parts of fat (the thickest parts can vary). No need to score the fat. Just be careful when cutting to ensure you don’t knick your hands or fingers.
Finally, season the lamb with salt and pepper. I suggest that you season it generously and evenly.

Make the Herb Crusted Sauce

You’ll need a food processor for this step, so make sure you have one on hand. You could technically hand chop the herbs if you have a large knife and a LOT of patience. As you want the herbs chopped quite fine.
Then simply place the ingredients into the processor and blend smooth. It’ll be a thick paste! Resist the temptation to add more olive oil or liquid. You want it thick so it sticks to the lamb.
You can do this right before cooking, or up to 24 hours in advance. If you’re making it in advance, just cover and store in the fridge until needed. Let it sit at room temperature for 15 minutes before using, and give it a good stir.

Cook For 20 Minutes, Until Medium Rare

Make sure to adjust the oven rack to the middle position before preheating the oven.
Preheat your skillet over medium high heat so it’s super hot! It should be smoking, which takes 2 to 3 minutes.
Sear the racks of lamb, one at a time, so they can properly brown. Make sure to brown them on all sides. You don’t need to brown the ends.
Coat the lamb with the garlic herb sauce, pressing firming to help it stick to the meat.
Cook rack of lamb for about 20 minutes. or until a meat thermometer inserted diagonally into the center of the lamb registers 125°F. Cooking times will vary, so I highly suggest using a meat thermometer.
Once you’ve removed the lamb from the oven, let it rest for 10 minutes. I suggest letting it rest covered, which traps the heat, and allow the internal temperature of the lamb to rise while it rests.
Slice each rack into 4 double lamb chops and serve with mashed potatoes and green beans.

If you’d rather cook the lamb more well done, you can continue baking past medium rare, and take it to medium. I don’t suggest cooking lamb medium-well or well done, but you do you!

What to Serve with Lamb?

If you’ve never cooked lamb before, I hope this post gives you the courage to try! Invite some friends over, have them bring the wine, and serve them the best darn rack of lamb! You won’t regret it.