Herb-Crusted Roasted Rack of Lamb Recipe
Believe it or not, roasting a rack of lamb is super easy and, as long as you follow a few simple tips, it is fool-proof!
Ingredients
- 2 racks of lamb, “frenched”
- 1 tbsp kosher salt
- 2 tsp freshly and coarsely ground black
- pepper
- 3 large cloves garlic
- Large handful of fresh parsley leaves
- 2-3 sprigs fresh rosemary, leaves only
- 2-3 sprigs of fresh mint, leaves only
- ½ cup Dijon or grainy mustard
- 1 tbsp balsamic vinegar
Instructions
- 1
Bring lamb to room temperature for at least one hour before roasting. You can season and coat it with the herb mixture (see step 4) and let it stand at room temp or coat right before roasting.
- 2
Preheat oven to 450˚F. Score the fat on the top side of the racks by making sharp shallow cuts through the fat, spaced about one inch apart. Sprinkle with salt and pepper all over the racks.
- 3
Arrange the lamb racks in a small roasting pan with the ribs curving in and the fat side upright.
- 4
In the bowl of the food processor, mince garlic. Add the herbs and process until finely minced. Add the mustard and vinegar. Process until combined.
- 5
Schmear the herb mixture all over the tops of the lamb racks.
- 6
Roast for 20 minutes for rare and 25 minutes for medium-rare (I like lamb at med-rare). Remove racks to a cutting board and tent with foil for 10 minutes. Stand the ribs up and while holding the bones so you can see in between each rib, slice vertically through the ribs.
- 7
Serve immediately. Serves 6.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Can I Freeze This?
- Yes! This freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
- Cooking Tip
- For the best results, let your beef come to room temperature for about 20 minutes before cooking. This ensures even cooking throughout.
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Frequently Asked Questions
How do I make Herb-Crusted Roasted Rack of Lamb?
This Herb-Crusted Roasted Rack of Lamb recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 10 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this herb-crusted roasted rack of lamb ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.