Herb Crusted Rack of Lamb
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!
Ingredients
- 2 8-rib Frenched racks of lamb (each rack 1½ lb.) trimmed of all but a thin layer of fat
- 2 teaspoons kosher salt divided
- 1 and 1/2 teaspoons freshly ground black pepper divided
- 6 large garlic cloves minced
- 1/4 cup fresh parsley
- 1 Tablespoon fresh thyme
- 1 Tablespoon fresh sage
- 1 Tablespoon fresh rosemary
- 1 and 1/2 Tablespoons country dijon mustard
- 3 Tablespoons olive oil
- 2 teaspoons vegetable oil or other high-heat cooking oil
Instructions
Prep the Lamb:
- Pat the racks of lamb dry with paper towels. Using a sharp knife trim of all but a thin layer of fat.
- In a small bowl combine 1 and 1/2 teaspoons of salt with 1/2 teaspoon black pepper. Cover the lamb racks generously with this spice mixture, making sure to evenly season them. Set aside.
Make Herb Garlic Sauce:
- In a food processor, blend the garlic, fresh herbs, dijon, olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon black pepper, until it forms a thick paste. Set aside until needed.
Cook the Lamb:
- Adjust the oven rack to the middle position, then preheat the oven to 350°F.
- Place a 12" heavy skillet over high heat and warm until smoking hot, about 2 to 3 minutes.
- Sear racks of lamb, one at a time, until brown on all sides (but not on the not ends), about 10 minutes per batch. Add the second teaspoon of oil, if needed.
- Transfer the racks to a small roasting pan or baking sheet. Once cool enough to touch, coat the meaty parts of the lamb with the garlic herb sauce, pressing firming to help it stick to the meat.
- Roast for about 20 minutes, or until a meat thermometer inserted diagonally into the center of the lamb registers 125°F. (Note: Tent the racks of lamb loosely with foil after 12 minutes so the bones don’t burn).
- Remove from the oven and let the lamb rest, covered, for 10 minutes. (Internal temperature will rise to 130°F for medium-rare while lamb stands.) Cut each rack into 4 double lamb chops and serve with sides.
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