Garlic Herb Roasted Lamb (Printer-friendly)

Succulent rack of lamb infused with garlic, rosemary, and thyme, roasted for a tender finish.

# What You Need:

→ Lamb

01 - 1 rack of lamb (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)

# How to Make It:

01 - Combine garlic, rosemary, thyme, Dijon mustard, olive oil, salt, and black pepper in a small bowl. Mix thoroughly to form a cohesive paste.
02 - Pat the rack of lamb completely dry with paper towels. Rub the marinade paste evenly over all surfaces of the meat, ensuring full coverage.
03 - Place the coated lamb in a shallow dish or resealable bag. Refrigerate for at least 1 hour, or up to overnight for intensified flavor development.
04 - Remove lamb from refrigerator 30 minutes before cooking to reach room temperature. Preheat oven to 425°F.
05 - Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Sear lamb for 2–3 minutes per side until deeply browned.
06 - Transfer skillet to preheated oven. Roast 15–20 minutes for medium-rare (125–130°F internal temperature), 20–25 minutes for medium, or 25–30 minutes for well-done.
07 - Remove from oven and tent loosely with aluminum foil. Let rest for 10 minutes to allow juices to redistribute throughout the meat.
08 - Slice between bones into individual chops. Sprinkle with flaky sea salt just before serving, if desired.

# Expert Tips:

01 -
  • The garlic herb crust creates an incredible aromatic crust that makes your whole kitchen smell amazing while it roasts
  • Despite looking restaurant impressive it actually comes together in under an hour with mostly pantry ingredients
  • Leftovers (if you somehow have any) make the most luxurious next day sandwiches youve ever tasted
02 -
  • A meat thermometer is absolutely worth the investment here, because lamb goes from perfectly medium rare to sadly overdone in just a few minutes
  • The carryover cooking while the meat rests will raise the internal temperature another 5 to 10 degrees, so pull it slightly before your target temp
  • If you're nervous about doneness, start checking at 12 minutes, you can always put it back in but you cannot undo an overcooked rack of lamb
03 -
  • Ask your butcher to French the racks for you, unless you enjoy fussy knife work and want to feel like a culinary professional
  • If the fat layer is exceptionally thick, score it in a diamond pattern before marinating to help it render evenly during cooking

Return