Roasted Rack of Lamb with Garlic and Herb Crust
Roasted rack of lamb in oven is seasoned with fresh garlic, herbs, lemon, and olive oil - juicy, tender, and perfect for special yet simple dinner.
Servings 6 servings
Ingredients
- 3 pounds rack of lamb (2 racks) frenched
- ¼ cup olive oil
- 8 garlic cloves minced
- ½ cup fresh parsley finely chopped
- 6 sprigs fresh thyme leaves finely chopped (about 2 tablespoons)
- 3 sprigs fresh rosemary finely chopped (about 1 tablespoon)
- 1 lemon zested & juiced
- 1 ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 450°F. Pat the lamb dry with paper towels.
- In a small bowl, mix together olive oil with minced garlic, parsley, rosemary, thyme, lemon zest, and sea salt until a paste forms.
- Place the lamb in a baking pan, fat side up. Spread the butter garlic mixture generously over all over the lamb rack but keep the focus on top.
- Roast the rack of lamb in the preheated oven for 20-25 minutes for medium-rare. Tent loosely with foil and rest for 10 minutes before slicing.
- Carve between the bones to create chops and serve warm with your favorite sides.
Notes
Storage: Store leftover lamb in an airtight container in the refrigerator for up to 3 days. To reheat without drying it out, wrap the chops loosely in parchment paper and then foil and warm them in a 275°F oven for 10–15 minutes or until just heated through. To freeze, slice the rack into individual chops, wrap each separately, and store in the freezer for up to 2 months. Thaw overnight in the fridge and reheat.
Helpful Tips:
- Start with frenched racks - look for lamb racks that are "frenched" meaning the rib bones are cleaned of meat and fat for a more elegant presentation and easier slicing. Most butchers will do this for you if you ask.
- Bring to room temperature - pull the lamb out of the fridge 30-60 minutes before roasting to ensure even cooking.
- Use a meat thermometer - for medium-rare, remove the lamb when the internal temp hits 125–130°F. It will continue to rise with residual heat.
- Fat side up - Always roast with the fat side facing up so the fat bastes the meat as it cooks.
Nutrition
Calories: 710kcal | Carbohydrates: 4g | Protein: 25g | Fat: 66g