Description
This Roast Rack of Lamb with Rosemary is a flavorful Mediterranean-inspired main course featuring tender lamb racks coated in a savory herb and garlic paste. Roasted to perfection for a juicy, medium-rare finish, it’s ideal for special occasions or holiday meals.
Ingredients
Scale
Meat
- 2 racks of lamb (about 1.5–2 pounds total), frenched
Herb Paste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Dijon mustard
Instructions
- Preheat the Oven: Preheat your oven to 450°F (230°C) to prepare for roasting the lamb.
- Prepare the Lamb: Pat the lamb dry using paper towels to ensure a good sear and better herb paste adherence.
- Make the Herb Paste: In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, black pepper, and Dijon mustard to form a fragrant, flavorful paste.
- Coat the Lamb: Rub the herb paste evenly all over both sides of the lamb racks to infuse flavor.
- Position for Roasting: Place the lamb racks fat side up on a foil-lined baking sheet or roasting pan, which helps render fat and promotes even cooking.
- Roast the Lamb: Roast in the preheated oven for 20–25 minutes for medium-rare doneness. Use an instant-read thermometer to check the thickest part reaches 125–130°F.
- Rest the Meat: Remove the lamb from the oven and loosely cover with foil to rest for 10 minutes, allowing juices to redistribute.
- Serve: Slice between the ribs into individual chops and serve warm for a delicious, elegant meal.
Notes
- For enhanced flavor, marinate the lamb with the herb paste for several hours or overnight before cooking.
- Adjust cooking time based on desired doneness: 20 minutes for rare, 25–30 minutes for medium.
- Allow resting time to retain juiciness and tenderness before slicing.
