Garlic Herb Roasted Lamb (Printable View)

Succulent rack of lamb marinated with fresh herbs and garlic, roasted and paired with classic mint jelly.

# What You Need:

01 - 2 racks of lamb (8 ribs each, about 2.6 lbs total), frenched and trimmed

02 - 4 cloves garlic, minced

03 - 2 tbsp fresh rosemary, finely chopped

04 - 2 tbsp fresh thyme, finely chopped

05 - 2 tbsp fresh parsley, finely chopped

06 - 1 tsp kosher salt

07 - 1/2 tsp freshly ground black pepper

08 - 3 tbsp olive oil

09 - 1 tbsp Dijon mustard

10 - 4 oz mint jelly

11 - Fresh mint leaves (optional, for garnish)

01 - Preheat the oven to 425°F. Pat the racks of lamb dry with paper towels.

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.

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 marinate.

05 - Roast the lamb in the preheated oven for 20-25 minutes for medium-rare (internal temperature 135°F), or until desired doneness.

06 - Remove from the oven, tent loosely with foil, and let rest for 10 minutes.

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.

01 -

The herb crust creates an incredible aromatic crust that keeps the meat impossibly juicy inside
It looks restaurant fancy but actually comes together in under an hour with minimal hands on time

02 -

A meat thermometer is absolutely essential because lamb goes from perfect to overcooked in just a few minutes
Letting the meat come to room temperature before roasting prevents that shock of cold meat hitting hot fat, which leads to uneven cooking

03 -

Ask your butcher to french the ribs for you, it is fussy work that makes all the difference presentation wise
If your mint jelly is too firm, warm it slightly in the microwave so it spreads beautifully