Romantic Roasted Rack Lamb (Printable View)
Tender herb-crusted rack of lamb, roasted to perfection for memorable dinners.
# What You’ll Need:
→ Lamb
01 - 1 rack of lamb (about 8 ribs, 1.1–1.3 lbs), frenched
02 - 1 tbsp olive oil
→ Herb Crust
03 - 2 tbsp fresh rosemary, finely chopped
04 - 1 tbsp fresh thyme leaves, finely chopped
05 - 3 cloves garlic, minced
06 - 1 tsp sea salt
07 - ½ tsp freshly ground black pepper
→ Optional
08 - 1 tsp Dijon mustard
→ To Serve
09 - 1 tbsp fresh parsley, finely chopped (for garnish)
10 - Flaky sea salt, to finish
# Cooking Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Pat the rack of lamb dry with paper towels. Trim excess fat if necessary.
03 - Rub the lamb all over with olive oil, then season generously with salt and pepper.
04 - In a small bowl, mix rosemary, thyme, and garlic. Press the herb mixture firmly onto the meaty side of the lamb.
05 - Brush the lamb with Dijon mustard before applying the herb crust for extra flavor.
06 - Place the rack, fat side up, on the prepared baking sheet.
07 - Roast in the preheated oven for 20–25 minutes for medium-rare (internal temperature of 130°F). Adjust time for desired doneness.
08 - Remove from the oven, tent loosely with foil, and let rest for 10 minutes.
09 - Slice between the ribs to serve. Garnish with parsley and a sprinkle of flaky sea salt.
# Expert Tips:
01 -
- The herb crust creates this incredible aroma that fills your whole kitchen while it roasts
- It looks fancy but comes together in under 45 minutes with mostly pantry staples
- Restaurant quality results without needing any professional skills or equipment
02 -
- A meat thermometer takes all the guesswork out and prevents overcooking this expensive cut
- Letting the lamb rest is non-negotiable, cutting into it early will let all those juices escape
03 -
- Bring the lamb to room temperature for 30 minutes before roasting for even cooking
- The herb mixture can be made a day ahead and kept in the fridge