Garlic Herb Roasted Lamb (Printable View)
Tender lamb infused with garlic and herbs, paired with a fresh mint sauce for a vibrant dish.
# 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 Steps:
01 - Preheat oven to 425°F. Pat lamb racks dry with paper towels and season generously with kosher salt and freshly ground black pepper on all sides.
02 - In small bowl, combine minced garlic, chopped rosemary, thyme, parsley, Dijon mustard, and 2 tbsp olive oil. Mix thoroughly to form a spreadable paste.
03 - Rub garlic herb paste evenly over the meaty side of each lamb rack, pressing gently to adhere.
04 - Heat 2 tbsp olive oil in large oven-safe skillet over medium-high heat. Place lamb racks fat side down and sear for 2-3 minutes until deeply browned. Flip and sear opposite side for 1 minute.
05 - Transfer skillet to preheated oven. Roast for 15-18 minutes for medium-rare (internal temperature 130°F), adjusting time for preferred doneness.
06 - Remove from oven and tent loosely with aluminum foil. Let rest for 10 minutes to allow juices to redistribute throughout the meat.
07 - While lamb rests, dissolve granulated sugar in hot water. Add white wine vinegar, chopped mint, parsley, and pinch of salt. Stir well and set aside for 10 minutes to allow flavors to meld.
08 - Carve rested lamb racks into individual chops between bones. Arrange on platter and serve with chilled mint sauce on the side.
# Expert Advice:
01 -
- The crust creates this incredible contrast between crispy seasoned exterior and tender pink meat inside
- Mint sauce cuts through the richness in a way that feels absolutely essential once you try it together
02 -
- Use an instant-read thermometer inserted into the thickest part without touching bone for accurate results
- The temperature will rise about 5 degrees during resting, so pull the lamb slightly under your target doneness
03 -
- Take the lamb out of the refrigerator 30 minutes before cooking so it roasts evenly
- If your herb mixture feels too thick, add another teaspoon of olive oil to make it spreadable