Herb Crusted Roasted Rack of Lamb
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
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Servings
6 servings
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Calories
631 kcal
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Course
Main Course, Dinner
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Cuisine
American
Herb Crusted Roasted Rack of Lamb
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This easy to make Herb Crusted Rack of Lamb is seasoned to perfection with garlic and fresh rosemary and oven roasted until juicy and tender medium-rare.
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Ingredients
For the Lamb
- 2 racks of lamb frenched (about 1.5 pounds each)
- 2 to 3 teaspoons sea salt or kosher salt
- 1/4 teaspoon ground black pepper
- 4 cloves garlic minced
- 1 teaspoon finely chopped fresh thyme
- 1 tablespoon finely chopped fresh rosemary
- 6 tablespoons Dijon mustard
- 1 tablespoon balsamic vinegar
Instructions
- Pat the lamb racks dry with paper towels and place them in a roasting pan (or on a baking sheet pan), fatty side up, bones curving down.
- In the bowl of a food processor or blender, place the salt, pepper, garlic, thyme and rosemary and process until the mixture is finely minced. Add the mustard and balsamic vinegar and process until just combined, about a minute.
- Coat the lamb meat with the herb mixture. Allow to sit at room temperature for about 30 minutes to 1 hour.
- Preheat the oven to 450 degrees Fahrenheit.
- Roast the lamb for 20 minutes for rare and 25 minutes for medium rare.
- Remove from the oven and allow ribs to rest for 10-15 minutes, tented with aluminum foil. Serve cut into individual ribs if desired.
Notes
- When cooking lamb, the best way to check for doneness is with an instant-read thermometer. Insert the thermometer in the thickest part of the meat.
- Lamb is best served medium-rare (pink inside), between 125-130 degrees Fahrenheit (52 to 54°C) or 130-135 degrees Fahrenheit (54 to 57°C) for medium.
- To prevent overcooking, roast the lamb 5-10 degrees below your target temperature As the meat rests, the meat juices redistribute and the temperature rises about 5 to 10 degrees. This puts you right at the perfect target/serving temp. So if you want to serve medium-rare lamb 125-130° F, remove the lamb from the oven when the internal temperature reaches 115-120°F, and allow it to rest for 10 to 15 minutes before serving.
- When trimming the lamb rack, leave a thin layer of fat on the ribs.
- When cooking lamb, the best way to check for doneness is with an instant-read thermometer. Insert the thermometer in the thickest part of the meat.
- Lamb is best served medium-rare (pink inside), between 125-130 degrees Fahrenheit (52 to 54°C) or 130-135 degrees Fahrenheit (54 to 57°C) for medium.
- To prevent overcooking, roast the lamb 5-10 degrees below your target temperature As the meat rests, the meat juices redistribute and the temperature rises about 5 to 10 degrees. This puts you right at the perfect target/serving temp. So if you want to serve medium-rare lamb 125-130° F, remove the lamb from the oven when the internal temperature reaches 115-120°F, and allow it to rest for 10 to 15 minutes before serving.
- Recipe adapted from Barefoot Contessa Parties cookbook.
Nutrition Information
Show Details
Calories
631kcal
(32%)
Carbohydrates
2g
(1%)
Protein
25g
(50%)
Fat
57g
(88%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
5g
Monounsaturated Fat
24g
Trans Fat
1g
Cholesterol
126mg
(42%)
Sodium
1034mg
(43%)
Potassium
353mg
(10%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
37IU
(1%)
Vitamin C
1mg
(1%)
Calcium
42mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 631 kcal
% Daily Value*
| Calories | 631kcal | 32% |
| Carbohydrates | 2g | 1% |
| Protein | 25g | 50% |
| Fat | 57g | 88% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 1g | 50% |
| Cholesterol | 126mg | 42% |
| Sodium | 1034mg | 43% |
| Potassium | 353mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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