Garlic Herb Roasted Lamb

The first time I served rack of lamb at a dinner party, my hands were literally shaking. I'd always associated it with fancy restaurants and special occasions, never my tiny apartment kitchen. But when those beautiful racks came out of the oven, glistening with herbs and smelling incredible, I realized I'd been intimidating myself for absolutely no reason.

Last Easter, my sister asked me to handle the main course while she focused on dessert. I was nervous about cooking for twelve people, but something about this recipe felt forgiving. When everyone went quiet after that first bite, I knew I had a keeper recipe that would show up at every family gathering from then on.

Ingredients

• 2 racks of lamb (8 ribs each): Get your butcher to french these for you if possible, it saves so much time and looks restaurant quality
• 4 cloves garlic: Freshly minced releases more oils than jarred versions, trust me on this difference
• 2 tbsp fresh rosemary: Woody and piney, this herb stands up beautifully to the strong flavor of lamb
• 2 tbsp fresh thyme: Earthy and slightly floral, it balances the sharper rosemary perfectly
• 2 tbsp fresh parsley: Adds a fresh, bright note that keeps the herb crust from becoming too heavy
• 1 tsp kosher salt: Coarse salt adheres better to the meat and provides little bursts of seasoning
• 1/2 tsp freshly ground black pepper: Grind it right before you need it for maximum potency
• 3 tbsp olive oil: Creates that gorgeous crispy exterior we are all after
• 1 tbsp Dijon mustard: Acts as the glue that holds your herb crust in place while adding a subtle tang
• 120 g mint jelly: The classic accompaniment that balances the rich meat with its cool sweetness
• Fresh mint leaves: A beautiful garnish that hints at what is coming with that first bite

Instructions

Preheat and prepare:

Heat your oven to 220°C with the rack positioned in the center, then pat the lamb completely dry with paper towels so the herb paste will stick.

Mix the herb crust:

Combine the garlic, rosemary, thyme, parsley, salt, pepper, olive oil, and Dijon mustard in a small bowl until you have a fragrant, thick paste.

Coat the lamb:

Massage the herb mixture generously over every surface of the racks, really pressing it into the meat so it adheres well during roasting.

Let it rest:

Place the racks fat side up on a roasting rack set in a pan and let them sit at room temperature for 15 minutes while the oven finishes heating.

Roast to perfection:

Cook for 20 to 25 minutes until the internal temperature reaches 57°C for medium rare, checking with a meat thermometer to avoid overcooking.

Rest before carving:

Tent the lamb loosely with foil and let it rest for 10 minutes so the juices redistribute throughout the meat.

Serve and enjoy:

Slice between the bones into individual chops and arrange on a platter with the mint jelly on the side and fresh mint scattered around.

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My dad, who is notoriously picky about his meat being well done, tried this medium rare and actually went back for seconds. That moment alone made this recipe worth its weight in gold at our Sunday dinners.

Make It Your Own

Sometimes I swap the rosemary for fresh oregano when I am feeling Mediterranean, or add a pinch of cumin for a warmer, spiced version. The template stays the same but the flavors shift completely.

Side Dish Magic

Roasted baby potatoes tossed with the same herb mixture tie everything together beautifully. A simple arugula salad with lemon vinaigrette cuts through the richness without competing with the main event.

Timing Your Feast

You can rub the herb paste on the lamb up to four hours ahead and keep it refrigerated, but bring it to room temperature for 30 minutes before roasting. This timing trick has saved me more times than I can count.

• Sear the fat side in a hot skillet for two minutes before roasting for an extra crispy crust
• Mint jelly can be served slightly warmed for a more luxurious texture
• Leftover lamb makes incredible sandwiches the next day with just a little mustard

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There is something deeply satisfying about serving a dish that looks this elegant but comes together so easily. Your people are going to remember this meal.

Recipe FAQs

→ How long should I marinate the lamb for best flavor?

Marinating for at least 15 minutes is recommended, but up to 4 hours in the refrigerator enhances the herb and garlic flavors deeply.

→ What is the ideal internal temperature for medium-rare lamb?

Roast until the internal temperature reaches 57°C (135°F) for a tender medium-rare finish.

→ Can I prepare the herb marinade in advance?

Yes, the herb paste can be mixed ahead of time and refrigerated, which helps meld the flavors before applying to the lamb.

→ Why is mint jelly served with the lamb?

Mint jelly provides a cool, sweet contrast that complements the rich, savory flavors of the roasted lamb.

→ Is it necessary to rest the lamb after roasting?

Resting for 10 minutes lets the juices redistribute, ensuring juicy and tender slices when served.

→ What side dishes pair well with this lamb dish?

Roasted potatoes, seasonal vegetables, and full-bodied red wines like Bordeaux enhance the overall dining experience.