Romantic Roasted Rack Lamb (Printable)
Tender lamb roasted with garlic and herbs, ideal for an elegant dinner.
# What You’ll Need:
→ Lamb
01 - 1 rack of lamb (about 8 ribs, 1.1–1.3 lbs), frenched
→ Marinade & Seasoning
02 - 2 tablespoons olive oil
03 - 2 teaspoons fresh rosemary, finely chopped
04 - 2 teaspoons fresh thyme leaves
05 - 3 garlic cloves, minced
06 - 1 teaspoon Dijon mustard
07 - 1 teaspoon sea salt
08 - ½ teaspoon freshly ground black pepper
→ Garnish
09 - 1 tablespoon fresh parsley, chopped (optional)
10 - Lemon wedges (optional)
# How To Make It:
01 - Preheat your oven to 425°F (220°C).
02 - In a small bowl, mix olive oil, rosemary, thyme, garlic, Dijon mustard, salt, and pepper to form a paste.
03 - Pat the rack of lamb dry with paper towels. Rub the herb mixture evenly over the entire rack.
04 - Heat a heavy ovenproof skillet over medium-high heat. Sear the lamb, fat side down, for 2–3 minutes until browned. Flip and sear the other side for 2 minutes.
05 - Transfer the skillet to the preheated oven. Roast for 15–18 minutes for medium-rare, or until a meat thermometer registers 135°F (57°C).
06 - Remove from the oven, tent loosely with foil, and let rest for 10 minutes before slicing into individual chops.
07 - Arrange on a platter, sprinkle with fresh parsley, and serve with lemon wedges if desired.
# Expert Advice:
01 -
- A restaurant quality dinner that feels indulgent but comes together in under an hour
- The herb crust creates an incredible fragrance while keeping the meat impossibly tender
- Perfect for special occasions or when you want to make a weeknight feel extraordinary
02 -
- Use a meat thermometer every single time, because the difference between perfect medium rare and overcooked is just a few minutes
- Letting the meat rest is non negotiable, cutting too soon will release all those precious juices onto your cutting board instead of keeping them in the meat
03 -
- Take the lamb out of the refrigerator 30 minutes before cooking to ensure even cooking from edge to center
- Ask your butcher to french the rack if you are not comfortable doing it yourself