Save to Pinterest This dish features a rack of lamb marinated with a vibrant blend of fresh garlic, rosemary, thyme, Dijon mustard, and olive oil. After marinating for at least an hour, the lamb is seared until browned and then roasted to a juicy medium-rare. The final touch of flaky sea salt enhances the rich flavors. Ideal for sophisticated dinners, it pairs beautifully with roasted potatoes and seasonal vegetables.
The first time I made rack of lamb, I was surprised by how forgiving it actually is. My grandmother had always made it look like some complicated French technique, but really, it comes down to good ingredients and paying attention. Now it is my go-to when I want to make something that feels special without spending all day in the kitchen.
I served this at a small dinner party last winter, and my friend who swore she did not like lamb went back for seconds. There is something about the way the herbs crisp up against the meat that just works. Everyone was quiet for the first few minutes, just enjoying their plates.
Ingredients
- Rack of Lamb: Frenched racks look elegant and the exposed bones make for easy handling. Ask your butcher to french them if you do not see them prepared.
- Fresh Garlic: Minced fresh garlic gives the best flavor. Avoid jarred minced garlic here, as the texture matters.
- Rosemary: Woody and piney, rosemary stands up beautifully to lamb. Fresh is absolutely essential.
- Fresh Thyme: Adds a subtle earthiness that balances the strong rosemary. Strip the leaves gently.
- Dijon Mustard: This acts as the binder for the herb crust and adds a gentle tang. Whole grain works too.
- Olive Oil: Use a good quality extra virgin oil. You will taste it.
- Kosher Salt: Flaky kosher salt adheres better to the meat and gives a nice crunch.
- Black Pepper: Freshly cracked pepper has more complexity than pre-ground.
- Flaky Sea Salt: The finishing touch. Maldon or another flaky variety adds restaurant-quality texture.
Instructions
- Make the Herb Paste:
- Mash the garlic, rosemary, thyme, mustard, olive oil, salt, and pepper together until it forms a spreadable paste. The mustard helps everything cling to the meat.
- Prep the Lamb:
- Pat the lamb completely dry with paper towels. Rub the herb paste all over, pressing it into the meat so it really sticks.
- Marinate:
- Place the lamb in a dish or bag and refrigerate for at least an hour. Overnight is even better if you have time.
- Bring to Room Temperature:
- Take the lamb out 30 minutes before cooking while you preheat the oven to 425°F.
- Sear the Meat:
- Heat olive oil in an ovenproof skillet until it shimmers. Sear the lamb for 2 to 3 minutes per side until deeply browned.
- Roast to Perfection:
- Transfer the skillet to the oven and roast for 15 to 20 minutes for medium-rare. Use a meat thermometer to check for 125°F to 130°F.
- Rest Before Carving:
- Tent the lamb loosely with foil and let it rest for 10 minutes. This allows the juices to redistribute.
- Finish and Serve:
- Slice between the bones into individual chops. Sprinkle with flaky sea salt right before serving.
Save to Pinterest This recipe has become my anniversary tradition. Something about the rhythm of searing then roasting feels meditative. Plus, the way the light hits the herb crust as it comes out of the oven is just beautiful.
Choosing Your Lamb
Look for racks with a thick, even layer of meat on the bones. The fat should be white and firm, not yellowing. Do not be afraid to ask the butcher questions about where the lamb came from.
Temperature Guide
Medium-rare hits the sweet spot for most people, around 125°F to 130°F internally. If your guests prefer medium, aim for 135°F to 140°F. Well-done lamb tends to be tough and loses that luxurious texture.
Serving Suggestions
Roasted baby potatoes with rosemary complement the herbs in the crust. A simple arugula salad with lemon vinaigrette cuts through the richness nicely.
- Pair with a bold red wine like Bordeaux or Cabernet Sauvignon
- Crushed roasted potatoes make the perfect side dish
- Keep the rest of the meal simple since the lamb is the star
Save to Pinterest Enjoy making something memorable. The best recipes are the ones that bring people together around the table.
Recipe FAQs
- → How long should I marinate the lamb for best flavor?
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Marinating for at least one hour is recommended, but letting it sit overnight in the fridge enhances the herb and garlic infusion deeply.
- → What internal temperature ensures medium-rare doneness?
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Roast until the internal temperature reaches between 125–130°F (52–54°C), then rest before slicing.
- → Can I substitute herbs if fresh rosemary and thyme aren't available?
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Dried rosemary and thyme can be used, but reduce quantity by half to avoid overpowering flavors.
- → What sides complement this roasted lamb best?
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Serve alongside roasted potatoes, seasonal vegetables, or a bold red wine to balance the rich flavors.
- → Is it necessary to sear the lamb before roasting?
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Searing creates a flavorful crust and locks in juices, enhancing the overall taste and texture.
