Roasted Rack of Lamb – Tender & Herb-Crusted

Roasted Rack of Lamb is an elegant, flavorful centerpiece perfect for holidays, dinner parties, or a special weekend meal. A simple herb and garlic rub creates a beautiful crust while keeping the meat tender and juicy. This Roasted Rack of Lamb recipe is easy to follow and delivers restaurant-quality results at home.

Why You’ll Love This Recipe

• Tender, juicy lamb with a flavorful herb crust
• Simple rub of garlic, rosemary, and thyme
• Perfect for holidays, special occasions, or date nights
• Easy to roast and slice for elegant presentation
• Pairs beautifully with classic sides like potatoes and vegetables

Ingredients

• 1 (8-rib) rack of lamb, frenched
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon Dijon mustard
• 1 tablespoon breadcrumbs (optional, for crust)

Step-by-Step Instructions

1. Remove lamb from the refrigerator 30 minutes before cooking.
2. Preheat oven to 450°F (230°C).
3. Pat the lamb dry with paper towels and place on a roasting pan.
4. Mix olive oil, garlic, rosemary, thyme, salt, pepper, and mustard in a small bowl.
5. Rub mixture evenly over the lamb.
6. Optional: sprinkle breadcrumbs over the top for added crust.
7. Roast for 20 minutes at 450°F, then reduce oven to 375°F (190°C) and continue roasting 10–15 minutes for medium-rare.
8. Use a meat thermometer to check internal temperature: 130°F for medium-rare, 140°F for medium.
9. Remove from oven and tent with foil. Rest 10 minutes before slicing between the ribs.

Tips & Variations

• Use a meat thermometer for perfect doneness
• Let the lamb rest to retain juices
• Swap Dijon mustard for whole-grain mustard for texture
• Add garlic cloves to the roasting pan for extra flavor
• Brush with honey before roasting for a slightly sweet crust

Storage & Freezer Instructions

• Refrigerate leftovers in an airtight container for up to 3 days
• Reheat gently in the oven at 325°F covered with foil
• Freeze cooked slices for up to 2 months
• Thaw overnight in the refrigerator before reheating

Serving & Pairing Ideas

• Serve with roasted potatoes or creamy mashed potatoes
• Pair with green beans, roasted carrots, or asparagus
• Present on a large platter for special occasions
• Slice between ribs for elegant single servings

Frequently Asked Questions

What is the ideal internal temperature for rack of lamb?

Medium-rare: 130°F, Medium: 140°F, Well-done: 150°F. Always rest meat before slicing.

Do I need to french the rack?

It’s optional, but frenched racks look elegant and roast evenly.

Can I prepare the herb rub ahead of time?

Yes. Rub lamb up to 12 hours in advance and refrigerate.

How long should the lamb rest?

Rest at least 10 minutes to allow juices to redistribute, keeping meat moist.

Ready to Make It?

This Roasted Rack of Lamb delivers a tender, juicy interior with a crisp herb crust, making it perfect for impressive dinners or holiday meals. Slice between the ribs and serve with your favorite sides for a restaurant-quality experience at home.

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