Rack of Lamb
This perfectly roasted rack of lamb features a fragrant herb crust that seals in juices while roasting at high heat for a foolproof, restaurant-quality result. With a simple blend of garlic, fresh herbs, and Dijon mustard creating a flavorful exterior, this elegant yet surprisingly easy main dish cooks to a perfect medium-rare in under 30 minutes.
Ingredients
- 1 rack of lamb typically 7-8 ribs, about 1.5-2 pounds
- 2 tablespoons olive oil
- 3 cloves garlic minced (the more, the merrier)
- 2 tablespoons fresh rosemary finely chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Zest of 1 lemon trust me on this one
- Optional: 1/4 cup breadcrumbs for extra crunch
Instructions
- Take the lamb out of the fridge at least 30 minutes before cooking. Cold meat straight into a hot oven = uneven cooking. Nobody wants that.
- Preheat your oven to 425°F (220°C). This high heat will give you that beautiful crust without overcooking the inside.
- Trim excess fat if needed. A little fat is good for flavor, but you don't want a grease fire. Most butchers do a decent job of trimming, so you might not need to do much.
- In a small bowl, mix the olive oil, garlic, rosemary, thyme, Dijon mustard, salt, pepper, and lemon zest to form a paste. If using breadcrumbs, add them too.
- Rub the lamb all over with the herb mixture, focusing particularly on the meaty parts. Don't worry about the bones – they make a nice handle for your "meat lollipops" later.
- Place the rack bone-side down on your roasting pan or baking sheet. The bones create a natural roasting rack – how convenient!
- Roast for 20-25 minutes for medium-rare. The exact time depends on the size of your rack and how you like your meat cooked. This is why a meat thermometer is your best friend: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Remove from the oven and cover loosely with foil. Let it rest for 10 minutes. I know you're hungry, but this step is crucial—it allows the juices to redistribute instead of spilling all over your cutting board.
- Carve between the bones to serve individual chops. Admire your work briefly, then devour.
Notes
- The "Frenched" rack (where meat is removed from the end of the bones) looks more elegant but isn't necessary for flavor. Most stores sell them already Frenched, but don't pay extra if regular is available.
- The resting time is non-negotiable. It's the difference between juicy perfection and a sad, dry dinner.
- If you have a larger group, you can easily double this recipe with two racks. Position them with the bones intertwined like they're doing a little lamb dance in the pan.
- Save those bones after dinner! They make excellent additions to stock.