5.0 from 33 votes
Herbed Rack of Lamb
Seasoned and then roasted until juicy and tender, this Rack of Lamb recipe is an easy yet impressive entree!
Prep Time
20 mins
Cook Time
20 mins
Additional Time
15 mins
Total Time
1 hr 15 mins
Servings: 8
Calories: 561 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 3 tablespoons butter softened
- 3 ½ tablespoons olive oil divided
- 4 cloves garlic minced
- 3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley
- 2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary, chopped
- 1 teaspoon fresh thyme leaves or ¼ teaspoon dried thyme 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.
Cup of Yum
Notes
- *Remove the lamb from the fridge 30 minutes before preparing
- Store leftovers in a container with a tight-fitting lid in the fridge for up to 3-4 days. Reheat under the broiler just until heated through.
Nutrition Information
Calories
561
(28%)
Carbohydrates
1g
(0%)
Protein
19g
(38%)
Fat
53g
(82%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
4g
Monounsaturated Fat
23g
Trans Fat
0.2g
Cholesterol
106mg
(35%)
Sodium
530mg
(22%)
Potassium
269mg
(8%)
Fiber
1g
(4%)
Sugar
0.1g
(0%)
Vitamin A
290IU
(6%)
Vitamin C
3mg
(3%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 561
% 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.