Here’s a classic and elegant recipe for a Rack of Lamb — juicy, tender, and beautifully crusted with herbs. It’s a show-stopping dish perfect for holidays, special occasions, or any time you want to impress with minimal effort.
🐑 Classic Herb-Crusted Rack of Lamb
🕒 Prep Time: 15 minutes
⏱️ Cook Time: 20–25 minutes
🌡️ Rest Time: 10 minutes
🍽️ Serves: 2–4
🧾 Ingredients:
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1 rack of lamb (8 ribs, about 1½ to 2 lbs), frenched
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2 tbsp olive oil
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4 cloves garlic, minced
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1 tbsp fresh rosemary, finely chopped
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1 tbsp fresh thyme (or 1 tsp dried)
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1 tsp Dijon mustard
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Salt & freshly cracked black pepper, to taste
👩🍳 Instructions:
1. Prep the Lamb:
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Pat the lamb dry with paper towels.
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Season generously with salt and pepper on all sides.
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Let it rest at room temperature for 30–45 minutes before cooking for even roasting.
2. Make the Herb Crust:
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In a small bowl, combine olive oil, garlic, rosemary, thyme, and Dijon mustard into a paste.
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Rub this mixture all over the lamb.
3. Sear (Optional for Extra Flavor):
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Heat a skillet over medium-high heat.
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Sear the lamb for 2–3 minutes per side until browned, then transfer to a roasting pan (fat side up).
4. Roast:
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Preheat oven to 450°F (230°C).
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Roast for 18–25 minutes depending on desired doneness:
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Rare: 120–125°F (49–52°C)
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Medium-rare: 130–135°F (54–57°C)
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Medium: 135–140°F (57–60°C)
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Use a meat thermometer for best results.
5. Rest:
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Remove from the oven, cover loosely with foil, and let rest for 10 minutes before slicing.
6. Carve & Serve:
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Slice between the bones into individual chops and serve with your favorite sides.
🥗 Serving Suggestions:
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Pair with garlic mashed potatoes, roasted root vegetables, or a minty pea purée
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Add a drizzle of balsamic reduction or red wine jus for extra elegance
🍷 Wine Pairing:
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Perfect with a bold Cabernet Sauvignon, Syrah, or Bordeaux blend
Would you like a crust with breadcrumbs, a Mediterranean version, or a grilled rack of lamb recipe too?