Description
This Roast Rack of Lamb with Rosemary is a succulent, flavorful main course perfect for special occasions and holiday meals. Marinated in a fragrant herb and garlic paste, then oven-roasted to tender, juicy perfection, this dish embodies classic Mediterranean flavors with aromatic rosemary, thyme, and a touch of Dijon mustard.
Ingredients
Scale
Meat
- 2 racks of lamb (about 1.5–2 pounds total), frenched
Herb Paste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Dijon mustard
Instructions
- Preheat oven: Set your oven to 450°F (230°C) to get it ready for roasting the lamb.
- Prepare the lamb: Pat the lamb racks dry using paper towels to ensure a good sear and coat. This helps the herb paste adhere well and results in a flavorful crust.
- Make the herb paste: In a small bowl, mix olive oil, minced garlic, chopped rosemary, thyme, salt, pepper, and Dijon mustard until it forms a consistent paste.
- Coat the lamb: Rub the herb paste all over the lamb racks, coating both sides evenly to infuse the meat with flavor.
- Arrange for roasting: Place the lamb racks fat side up on a foil-lined baking sheet or roasting pan to allow the fat to baste the meat as it cooks.
- Roast the lamb: Roast for 20–25 minutes for medium-rare doneness. Use an instant-read thermometer inserted into the thickest part of the meat to check for a temperature of 125–130°F.
- Rest the meat: Remove the lamb from the oven and cover loosely with foil. Let it rest for 10 minutes to redistribute juices and enhance tenderness.
- Carve and serve: Slice the rack between the ribs into individual chops and serve warm, enjoying the aromatic and tender results.
Notes
- For enhanced flavor, marinate the lamb in the herb paste for several hours or overnight before cooking.
- Adjust the roasting time according to your preferred doneness level: 20 minutes for rare, 25–30 minutes for medium.
- Letting the lamb rest after roasting is crucial to keep it juicy and tender.
