Garlic Herb Roasted Lamb (Printable)

Tender lamb racks infused with garlic and herbs, oven-roasted and complemented by cool mint jelly.

# 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 tablespoons fresh rosemary, finely chopped
04 - 2 tablespoons fresh thyme, finely chopped
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper
08 - 3 tablespoons olive oil
09 - 1 tablespoon Dijon mustard

→ To Serve

10 - 4.2 oz mint jelly
11 - Fresh mint leaves (optional, for garnish)

# How-To:

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), adjusting time for desired doneness.
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 an incredible aroma that fills your entire house before you even sit down
  • Its one of those dishes that looks restaurant fancy but comes together in under an hour
  • Mint jelly cuts through the richness and adds that traditional touch people always remember
02 -
  • A meat thermometer takes all the guesswork out of lamb, which is especially helpful when you are serving guests
  • Letting the meat rest is not optional, cutting too early will spill all those precious juices onto your carving board
03 -
  • For an extra crispy crust, sear the racks in a hot skillet for 2 minutes per side before roasting
  • Pull the lamb at 54°C (130°F) since the temperature will rise about 3 degrees during resting

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