All, Meat, Recipes
Herb-y Roasted Rack of Lamb
Parsley, rosemary, and thyme lend an herbaceous, refreshing edge to this hearty rack of lamb, while a garlic rub packs a flavorful punch.
This meal is perfect for dinner and at its best when the lamb is seared before the garlic rub is applied, and finished quickly in the oven at high heat. Stand by with a meat thermometer to ensure you’re ready to remove at medium rare.
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How to Make It
Ingredients
Lamb
- 2 lb (910 g) frenched rack of lamb, about 10 ribs
- 3 garlic cloves, peeled
- 2 tbsp coarsely chopped parsley leaves
- 1 tbsp coarsely chopped rosemary leaves
- 1 tbsp thyme leaves
- 1 ¼ tsp kosher salt, divided
- Freshly ground black pepper
- 2 tbsp olive oil, divided
Parsley Relish
- ¾ cup coarsely chopped parsley with tender stems
- 1 tbsp capers
- ½ tsp lemon zest
- ½ tsp olive oil
- ½ tsp lemon juice
- Fresh lemons, for serving
Instructions
- For the lamb, remove rack from fridge and it let stand at room temperature for 1 hour before cooking.
- Arrange oven rack at center of oven. Preheat to 450°F.
- Using a mortar and pestle, crush the garlic cloves with parsley, rosemary, thyme, and ¼ tsp salt until a smooth paste forms. Season with freshly ground pepper. Stir in 1 tbsp olive oil. Set aside.
- Sprinkle all sides of lamb with remaining 1 tsp salt. Season with freshly ground pepper.
- Heat remaining 1 tbsp oil in a very large cast iron or oven-safe frying pan over medium-high heat. Add lamb, fat-side down, and brown top and sides of rack, about 5 to 6 minutes. Transfer to a plate or cutting board, fat-side up. Then, carefully spoon herb-mixture all over top of meat, spreading to evenly cover. Return to hot pan, herb-side up, then transfer to center of oven and roast until a thermometer inserted into the thickest part of lamb reads 135°F for medium-rare, approximately 18 to 24 minutes. Remove and let it rest for at least 15 minutes before slicing.
- Meanwhile, for the relish, combine parsley with capers and lemon zest in a small bowl. Drizzle over oil and lemon juice, tossing to combine.
- To serve, slice rested rack into chops and arrange on a platter. Sprinkle over parsley salad. Serve with lemon wedges.
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