Garlic Herb Roasted Lamb (Printable)
Succulent garlic and herb crusted lamb served alongside a fresh mint sauce for vibrant flavor.
# What You Need:
→ 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:
01 - Preheat your oven to 425°F. Pat the lamb racks dry and season all over with salt and pepper.
02 - In a small bowl, combine the garlic, rosemary, thyme, parsley, Dijon mustard, and 2 tbsp olive oil to form a paste.
03 - Rub the garlic herb mixture all over the meaty side of the lamb racks.
04 - Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the lamb racks, fat side down, for 2-3 minutes until browned. Flip and sear the other side for 1 minute.
05 - Transfer the skillet to the oven and roast for 15-18 minutes for medium-rare (internal temp 130°F), or longer for desired doneness.
06 - Remove from the oven, cover loosely with foil, and let rest for 10 minutes before slicing into individual chops.
07 - In a bowl, dissolve the sugar in the hot water. Stir in the vinegar, chopped mint, parsley, and a pinch of salt. Let sit for 10 minutes to let flavors meld.
08 - Serve sliced lamb with mint sauce on the side.
# Expert Advice:
01 -
- The herb crust creates an incredible aromatic crust that keeps the lamb impossibly juicy inside
- That bright mint sauce cuts through the richness in the most perfect way
02 -
- I once rushed the resting step and ended up with all those beautiful juices running onto the cutting board instead of staying in the meat where they belong
- A meat thermometer is your best friend here because nobody wants to serve an expensive cut of lamb that's overcooked and sad
03 -
- Bring your lamb to room temperature for 30 minutes before cooking, or the outside will burn before the inside reaches the right temperature
- Letting the herb rub sit on the lamb for a few hours in the fridge deepens the flavor in ways you can't achieve by cooking alone