Garlic Herb Roasted Lamb (Printable)

Tender rack of lamb infused with garlic and herbs, oven-roasted to perfection for elegant dining.

# What You'll Need:

→ Lamb

01 - 1 rack of lamb (approximately 1.5-2 lbs), frenched

→ Marinade

02 - 3 cloves garlic, minced
03 - 2 tablespoons fresh rosemary, finely chopped
04 - 1 tablespoon fresh thyme leaves
05 - 1 teaspoon Dijon mustard
06 - 2 tablespoons olive oil
07 - 1 teaspoon kosher salt
08 - ½ teaspoon freshly ground black pepper

→ Finishing

09 - 1 tablespoon olive oil
10 - 1 teaspoon flaky sea salt (optional, for serving)

# How to Make It:

01 - In a small bowl, combine minced garlic, chopped rosemary, fresh thyme leaves, Dijon mustard, olive oil, kosher salt, and black pepper. Mix thoroughly to form a cohesive paste.
02 - Pat the rack of lamb completely dry using paper towels. Rub the prepared marinade evenly over all surfaces of the lamb, ensuring thorough coverage.
03 - Place the coated lamb in a shallow dish or resealable plastic bag. Refrigerate for at least 1 hour, or up to overnight for enhanced flavor penetration.
04 - Remove the lamb from refrigeration 30 minutes prior to cooking to allow it to reach room temperature. Preheat the oven to 425°F.
05 - Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Sear the rack of lamb for 2-3 minutes per side until a golden-brown crust forms.
06 - Transfer the skillet to the preheated oven. Roast for 15-20 minutes for medium-rare (internal temperature 125-130°F), adjusting time to your preferred doneness.
07 - Remove the lamb from the oven and tent loosely with aluminum foil. Allow to rest for 10 minutes before slicing into individual chops to preserve juices.
08 - Slice the rested rack between the bones into individual chops. Sprinkle with flaky sea salt immediately before serving, if desired.

# Expert Advice:

01 -
  • The garlic and herb crust creates an incredible aroma that fills your entire house
  • It looks impressive but comes together in under an hour
  • Leftovers make the most luxurious sandwiches the next day
02 -
  • Use a meat thermometer. Lamb goes from perfect to overcooked quickly.
  • Letting the meat rest is not optional, or you will lose all those precious juices.
03 -
  • Add lemon zest to the marinade in spring for a bright, fresh twist
  • Sear the lamb starting fat-side down for the best crust

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