Garlic Herb Roasted Lamb (Print version)
Succulent lamb racks with garlic herb crust and vibrant mint sauce, ideal for a flavorful main course.
# Ingredient List:
→ Lamb
01 - 2 racks of lamb (about 1.5 lbs each), frenched
02 - 2 tbsp olive oil
03 - 1 ½ tsp kosher salt
04 - 1 tsp freshly ground black pepper
→ Garlic Herb Crust
05 - 4 cloves garlic, minced
06 - 2 tbsp fresh rosemary, finely chopped
07 - 2 tbsp fresh thyme leaves, finely chopped
08 - 2 tbsp fresh parsley, finely chopped
09 - 2 tsp Dijon mustard
10 - 2 tbsp 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 Make It:
01 - Preheat oven to 425°F. Pat racks dry and season all over with salt and pepper.
02 - Combine garlic, rosemary, thyme, parsley, Dijon mustard, and 2 tbsp olive oil in a small bowl, mixing to form a paste.
03 - Rub garlic herb mixture thoroughly over the meaty side of the lamb racks.
04 - Heat 2 tbsp olive oil in large oven-safe skillet over medium-high heat. Sear fat side down for 2-3 minutes until browned, then flip and sear 1 minute.
05 - Transfer skillet to oven and roast 15-18 minutes for medium-rare (130°F internal), adjusting for desired doneness.
06 - Remove from oven, cover loosely with foil, and let rest 10 minutes before slicing into individual chops.
07 - Dissolve sugar in hot water. Stir in vinegar, mint, parsley, and pinch of salt. Let sit 10 minutes for flavors to meld.
08 - Slice rested lamb into chops and serve with mint sauce on the side.
# Expert Advice:
01 -
- Restaurant quality results with surprisingly little hands on time
- The herb crust creates an incredible flavor layer that keeps everyone asking for seconds
02 -
- Use a meat thermometer for perfect results every time, as overcooked lamb loses its magic
- The searing step creates incredible flavor, so don't skip it even if you're tempted
03 -
- Ask your butcher to French the racks for you to save time and ensure uniformity
- Letting the meat rest isn't optional, it's the secret to juicy lamb