Romantic Roasted Rack Lamb (Print)

Tender rack of lamb infused with herbs and garlic, roasted to juicy perfection for special occasions.

# Ingredient list:

→ 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
10 - Lemon wedges

# Directions:

01 - Preheat your oven to 425°F.
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.
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 Tips:

01 -
  • The herb crust creates an incredible aromatic crust that seals in all the juices
  • It looks impressive but actually comes together in under an hour
  • Leftovers make the most elegant next day sandwiches, if you have any
02 -
  • Let the meat come to room temperature for about 30 minutes before cooking for more even results
  • Use an instant read thermometer rather than guessing, there is nothing sadder than overcooked lamb
  • The internal temperature will rise about 5 degrees while resting, so pull it slightly under your target doneness
03 -
  • For an extra crispy crust, press breadcrumbs mixed with herbs onto the mustard coated meat before searing
  • If you want it more done, roast to 63°C (145°F) for medium, but honestly medium rare is where the magic happens

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