Garlic Herb Roasted Lamb (Print Version)
Juicy lamb rack infused with garlic and herbs, roasted and served with mint jelly for a flavorful main course.
# What You Need:
→ Meat
01 - 2 racks of lamb (8 ribs each, about 2.6 lbs total), frenched and trimmed
→ Herb Marinade
02 - 4 cloves garlic, minced
03 - 2 tbsp fresh rosemary, finely chopped
04 - 2 tbsp fresh thyme, finely chopped
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tsp kosher salt
07 - 1/2 tsp freshly ground black pepper
08 - 3 tbsp olive oil
09 - 1 tbsp Dijon mustard
→ To Serve
10 - 4.2 oz mint jelly
11 - Fresh mint leaves (optional, for garnish)
# How to Prepare:
01 - Preheat the oven to 425°F. Pat the racks of lamb dry with paper towels to ensure proper searing.
02 - In a small bowl, combine garlic, rosemary, thyme, parsley, salt, pepper, olive oil, and Dijon mustard to form a thick paste.
03 - Rub the herb paste generously over the entire surface of the lamb racks, ensuring even coverage.
04 - Place the racks, fat side up, on a roasting rack set in a roasting pan. Let stand at room temperature for 15 minutes to allow flavors to penetrate.
05 - Roast the lamb in the preheated oven for 20–25 minutes for medium-rare (internal temperature 135°F), or until desired doneness is reached.
06 - Remove from the oven, tent loosely with foil, and let rest for 10 minutes to allow juices to redistribute.
07 - Slice the racks into individual chops and arrange on a serving platter. Serve with mint jelly and garnish with fresh mint leaves if desired.
# Expert Advice:
01 -
- The herb crust creates this incredible contrast between the crispy exterior and tender, juicy meat inside
- It looks impossibly impressive but actually takes less than an hour from start to finish
- The mint jelly cuts through the richness in the most perfect way, like a little bright note in every bite
02 -
- I once skipped the resting step and the juices ran everywhere, leaving the meat disappointingly dry
- A meat thermometer is absolutely essential here, visual cues cannot tell you when lamb is perfectly medium rare
03 -
- Ask your butcher to trim and french the racks, it makes such a difference in presentation
- Tent with foil rather than wrapping tightly so the crust stays crisp while resting