Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Rack of Lamb with Garlic-Herb Rub Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 86 reviews

This elegant Rack of Lamb recipe features tender Frenched lamb ribs marinated with a flavorful garlic and fresh herb mixture, then perfectly roasted to a juicy medium-rare. Ideal for a special occasion, this recipe guides you through marinating, scoring, roasting, and resting the lamb to achieve optimal taste and texture.

  • Total Time: 2 hours 40 minutes
  • Yield: 4 servings

Ingredients

Lamb and Seasoning

  • 1.5 pounds Frenched lamb rib rack with 8 ribs
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • chopped fresh parsley (for serving)

Garlic-Herb Mixture

  • 3 tablespoons olive oil
  • ¼ cup fresh parsley leaves
  • 3 cloves garlic (cut in half)
  • 1 tablespoon fresh rosemary leaves
  • ½ tablespoon fresh thyme leaves

Instructions

  1. Prep: Pat the lamb rack dry with paper towels to remove any moisture. Season it evenly with salt and freshly ground black pepper on all sides, then set it aside.
  2. Make the garlic mixture: In a small food processor, combine the olive oil, fresh parsley leaves, halved garlic cloves, rosemary, and thyme. Pulse until the mixture is well incorporated and forms a herb-infused oil.
  3. Combine: Using a sharp knife, carefully score the fat layer on the lamb rack by making several cuts through the fat without cutting into the meat. This allows the marinade to penetrate. Rub the garlic-herb mixture all over the lamb rack, ensuring even coverage.
  4. Marinate: Place the lamb in a resealable bag and seal it tightly with the marinade inside. Allow it to marinate at room temperature for 1 to 2 hours to absorb flavors. Alternatively, marinate overnight in the refrigerator and bring to room temperature before cooking.
  5. Prep for roasting: Preheat your oven to 450˚F (232˚C). Remove the lamb from the bag and lay it fat side up on a baking pan. Cover the exposed rib tips with foil to prevent burning during roasting.
  6. Cook: Roast the lamb in the preheated oven for approximately 25 minutes, or until an instant-read thermometer inserted into the thickest part registers 125˚F (52˚C) for rare or 135˚F (57˚C) for medium-rare doneness.
  7. Let it rest: Remove the lamb from the oven and loosely cover it with foil. Allow it to rest for 15 minutes to let the juices redistribute, ensuring a juicy, tender result.
  8. Serve: Slice the rack into individual cutlets between the ribs. Garnish with chopped fresh parsley and serve immediately for a flavorful and impressive presentation.

Notes

  • Scoring the fat helps the marinade penetrate and the fat render better during roasting.
  • Using an instant-read thermometer ensures perfect doneness and prevents overcooking.
  • Foil the exposed ribs to protect them from burning during the high-heat roasting.
  • Letting the meat rest after roasting is essential to keep it juicy and tender.
  • You can marinate the lamb overnight for deeper flavor, but bring it to room temperature before cooking for even roasting.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American

Find it online: https://ellarecipe.com/rack-of-lamb-with-garlic-herb-rub-recipe/