Herbed Rack of Lamb
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Additional Time
15 mins
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Total Time
1 hr 15 mins
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Servings
8
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Calories
561 kcal
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Course
Main Course, Dinner
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Cuisine
American
Herbed Rack of Lamb
Description
The Herbed Rack of Lamb recipe uses racks of lamb trimmed and seasoned with salt and pepper. After pan-searing both sides, each rack is brushed with Dijon mustard, then coated with a soft butter mixture infused with garlic, parsley, rosemary, and thyme. Roasting at 400°F heats the lamb to medium-rare, with a tender interior and flavorful herb crust.
The butter and herb coating provides aromatic, savory notes that complement the rich lamb. The searing locks juices and creates a browned exterior, while roasting finishes cooking gently. Resting the cooked racks ensures juices redistribute for a moist slice between the bones.
This rack of lamb makes an elegant main course suited for a special meal or holiday. It pairs well with roasted vegetables, potatoes, and red wine. Leftover lamb can be stored refrigerated in a sealed container for up to 3–4 days and reheated gently under a broiler to maintain its quality.
Ingredients
- 3 tablespoons butter softened
- 3 ½ tablespoons olive oil divided
- 4 cloves garlic minced
- 3 tablespoons parsley or 1 tablespoon dried parsley, chopped, fresh
- 2 tablespoons rosemary or 2 teaspoons dried rosemary, chopped, chopped, fresh
- 1 teaspoon thyme or ¼ teaspoon dried thyme leaves, fresh leaves
- 1 ¼ teaspoons salt divided
- 1 ¼ teaspoons black pepper divided
- 2 racks lamb 1 ½ to 2lbs each, frenched*
- 3 tablespoons Dijon mustard
Instructions
- Preheat the oven to 400°F and adjust the oven rack to the center position. Line a rimmed baking sheet with parchment paper.
- In a small bowl, combine butter, 2 tablespoons oil, garlic, parsley, rosemary, thyme and ¼ each teaspoon salt and pepper
- Trim the fat on the lamb to a very thin layer and pat the racks of lamb dry with a paper towel. Season with 1 teaspoon each salt and pepper.
- In a large ovenproof skillet, heat 1 ½ tablespoons oil medium-high heat until smoking. Add one rack of lamb and brown for 3 minutes on each side. Repeat with the remaining lamb and let the racks cool for 5 minutes.
- Brush the racks of lamb with mustard and coat the lamb with the butter herb mixture, gently pressing to adhere.
- Place the lamb, fat side up, on the prepared baking sheet and roast for 14 to 18 minutes or until the internal temperature reaches 125°F for medium-rare.
- Remove from the oven and transfer to a plate. Let rest for at least 15 minutes before cutting between the bones to separate.
Notes
- Bring lamb to room temperature by removing from the fridge 30 minutes before cooking for even cooking.
- Rest the lamb for at least 15 minutes after roasting to allow juices to redistribute.
- Store leftovers in a sealed container in the fridge for 3-4 days and reheat briefly under a broiler.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561 | 28% |
| Carbohydrates | 1g | 0% |
| Protein | 19g | 38% |
| Fat | 53g | 82% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 106mg | 35% |
| Sodium | 530mg | 22% |
| Potassium | 269mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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