Garlic Herb Roasted Lamb

The smell of rosemary and garlic hitting hot fat still transports me back to my first proper dinner party. I was twenty-three, nervous about overcooking the lamb, and my kitchen was barely big enough to turn around in. That rack came out perfectly pink inside, and seeing my friends lean in when I placed it on the table made all the anxiety disappear.

I made this for my father's birthday last spring, and he kept asking how I got the crust so flavorful. The secret turned out to be letting the paste sit on the meat while the oven finished heating up. Sometimes the best techniques come from accidental timing.

Ingredients

• 2 racks of lamb (8 ribs each, about 1.2 kg total), frenched and trimmed: Frenched racks look elegant and expose more bone for even cooking, but ask your butcher to do this trimming work if possible
• 4 cloves garlic, minced: Fresh garlic needs to be finely minced so it distributes evenly through the herb paste without burning
• 2 tbsp fresh rosemary, finely chopped: Rosemary's piney flavor stands up beautifully to lamb, but strip the leaves backward against the stem to avoid tough bits
• 2 tbsp fresh thyme, finely chopped: Fresh thyme adds an earthy note that bridges the gap between the garlic and the mint jelly
• 2 tbsp fresh parsley, finely chopped: Parsley brightens the whole herb blend and adds a lovely color contrast to the crust
• 1 tsp kosher salt: Kosing salt has larger crystals that stick to the meat better than table salt, creating a more even seasoning
• 1/2 tsp freshly ground black pepper: Grind pepper right before you make the paste for the most pungent kick
• 3 tbsp olive oil: Extra virgin olive oil carries the herb flavors and helps the crust form
• 1 tbsp Dijon mustard: The mustard acts as a binder for the herbs and adds a subtle tang that people notice but cannot quite place
• 120 g mint jelly: Good quality mint jelly makes all the difference here, look for one with visible mint flecks
• Fresh mint leaves (optional, for garnish): A few fresh leaves on the platter signal what is coming and add a pop of green

Instructions

Preheat your oven and pat the lamb dry:

Heat the oven to 220°C (425°F) and use paper towels to thoroughly dry the racks, which helps the herb paste adhere and promotes better browning.

Mix the herb paste:

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

Coat the lamb generously:

Rub the herb mixture over every surface of the racks, pressing gently to help it stick.

Let it rest at room temperature:

Place the racks fat side up on a roasting rack set in a roasting pan and let stand for 15 minutes while the oven finishes heating.

Roast to medium rare:

Cook for 20 to 25 minutes until the internal temperature reaches 57°C (135°F) for that perfect pink center.

Rest the meat:

Tent loosely with foil and let rest for 10 minutes, which allows the juices to redistribute throughout the meat.

Slice and serve:

Cut between the bones into individual chops, arrange on a platter, and serve with the mint jelly alongside.

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My sister admitted she had always been intimidated by rack of lamb until she watched me make this version. Now she serves it at her dinner parties too, and her family requests it for every special occasion.

Make It Ahead

You can rub the herb paste onto the lamb up to four hours before cooking and refrigerate it. The flavors actually develop better with that extra time, and it is one less thing to do when your guests arrive.

Wine Pairing

A bold Bordeaux or a Cabernet Sauvignon stands up to the richness of the lamb. The mint jelly creates a beautiful bridge to any herbaceous notes in the wine.

Perfect Sides

Roasted potatoes with rosemary echo the flavors in the crust without competing with the lamb. Haricots verts with butter and almonds add a crisp, fresh element to the plate.

• A simple arugula salad with lemon vinaigrette cuts through the richness
• Roasted root vegetables turn this into a complete cold weather meal
• Creamy gratin dauphinois makes it an absolute feast for special occasions

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There is something deeply satisfying about serving a dish that feels so special yet comes together so reliably in your own kitchen.

Recipe Questions & Answers

→ How long should the lamb marinate for best flavor?

For optimal taste, marinate the lamb for at least 15 minutes at room temperature, though refrigerating it up to 4 hours deepens the herb infusion.

→ What internal temperature indicates medium-rare doneness?

Cook the lamb until it reaches an internal temperature of 57°C (135°F) for a juicy medium-rare finish.

→ Can the lamb be seared before roasting, and why?

Searing each side in a hot skillet for 2 minutes before roasting creates a crisp crust and enhances flavor through caramelization.

→ What herbs are used in the marinade?

The herb mixture includes fresh rosemary, thyme, parsley, along with minced garlic for aromatic depth.

→ How is mint jelly used in this dish?

The mint jelly is served alongside the lamb, providing a cool, sweet contrast that complements the savory herb flavors.

→ What side dishes pair well with this lamb preparation?

Roasted potatoes, seasonal vegetables, and full-bodied red wines like Bordeaux or Cabernet Sauvignon make excellent accompaniments.