Herb Roasted Lamb Racks (Printable)

Succulent lamb racks infused with rosemary, thyme, and garlic, roasted to tender perfection.

# What You'll Need:

01 - 2 racks of lamb, frenched (approximately 3.3 lbs total)

02 - 3 tablespoons fresh rosemary, finely chopped

03 - 2 tablespoons fresh thyme leaves, finely chopped

04 - 2 tablespoons fresh parsley, finely chopped

05 - 4 garlic cloves, minced

06 - 2 tablespoons Dijon mustard

07 - 1 teaspoon sea salt

08 - ½ teaspoon freshly ground black pepper

09 - 3 tablespoons olive oil

10 - Lemon wedges (optional)

11 - Flaky sea salt (optional)

01 - Set the oven to 425°F and line a roasting pan with foil or parchment paper.

02 - Pat the lamb racks dry with paper towels and trim any excess fat.

03 - In a small bowl, thoroughly mix rosemary, thyme, parsley, garlic, Dijon mustard, salt, pepper, and olive oil until blended.

04 - Rub the herb mixture evenly over all surfaces of the lamb racks.

05 - Position the racks bone-side down in the prepared pan and let rest for 15 minutes.

06 - Roast for 20 to 25 minutes, aiming for a medium-rare internal temperature of 130 to 135°F.

07 - Remove from oven, loosely cover with foil, and allow to rest for 10 minutes.

08 - Slice between bones into individual chops and serve with lemon wedges and flaky sea salt if desired.

01 -

The combination of fresh herbs and garlic creates an irresistible aroma that will fill your kitchen with warmth and welcome
It's a show-stopping centerpiece that impresses guests while being straightforward enough for a weeknight treat

02 -

Marinating the lamb for up to 4 hours deepens the flavor dramatically and helps tenderize the meat
Resting the lamb after roasting is the game changer for juicy, tender slices that melt in your mouth

03 -

Always pat the lamb completely dry before applying the herb marinade to ensure a crispy, flavorful crust
The secret to perfectly cooked lamb is monitoring the internal temperature closely with a meat thermometer