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.
Troubleshooting Tips: Herb paste slides off? This happens and is totally okay but you do want to make sure the lamb is patted completely dry with paper towels before applying the olive oil herb mixture.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.