Garlic Herb Roasted Lamb (Print Version)
Succulent lamb crusted with garlic herbs and paired with a bright mint sauce for a flavorful main dish.
# What You Need:
→ Lamb
01 - 2 racks of lamb (about 1.5 lbs each), frenched
02 - 2 tablespoons olive oil
03 - 1 ½ teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
→ Garlic Herb Crust
05 - 4 cloves garlic, minced
06 - 2 tablespoons fresh rosemary, finely chopped
07 - 2 tablespoons fresh thyme leaves, finely chopped
08 - 2 tablespoons fresh parsley, finely chopped
09 - 2 teaspoons Dijon mustard
10 - 2 tablespoons olive oil
→ Mint Sauce
11 - 1 cup fresh mint leaves, finely chopped
12 - 1/4 cup fresh parsley, finely chopped
13 - 1/3 cup white wine vinegar
14 - 1/4 cup granulated sugar
15 - 1/4 cup hot water
16 - Pinch of salt
# How to Prepare:
01 - Preheat oven to 425°F. Pat lamb racks dry with paper towels and season generously with salt and pepper on all sides.
02 - Combine minced garlic, rosemary, thyme, parsley, Dijon mustard, and 2 tablespoons olive oil in a small bowl. Mix thoroughly to form a paste.
03 - Rub the garlic herb paste evenly over the meaty side of each lamb rack, pressing gently to adhere.
04 - Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Place lamb racks fat-side down and sear for 2-3 minutes until golden brown. Flip and sear the opposite side for 1 minute.
05 - Transfer skillet to oven and roast for 15-18 minutes for medium-rare (130°F internal temperature), or adjust time for preferred doneness.
06 - Remove lamb from oven and cover loosely with aluminum foil. Let rest for 10 minutes to allow juices to redistribute before slicing into individual chops.
07 - Dissolve sugar in hot water in a bowl. Stir in white wine vinegar, chopped mint, parsley, and salt. Let sit for 10 minutes to allow flavors to meld.
08 - Slice rested lamb between bones into individual chops. Arrange on serving plates and accompany with mint sauce on the side.
# Expert Advice:
01 -
- The garlic herb crust creates this incredible fragrant crunch that everyone fights over
- That homemade mint sauce cuts through the richness in the most refreshing way
02 -
- Use a meat thermometer because lamb goes from perfect to overcooked incredibly fast
- Letting the meat rest is nonnegotiable or all those beautiful juices will end up on your cutting board instead of in your mouth
03 -
- Take the lamb out of the fridge 30 minutes before cooking so it sears evenly
- The herb crust burns easily, so watch it closely in those last few minutes