This Herb Crusted Rack of Lamb is easy to make and a delicious dinner! Whether you are making this for Christmas or just a special dinner, you will love this juicy, flavorful lamb!
I’ve always loved lamb and when I started making this herb crusted rack of lamb I was over the moon! It is so easy and tasty.
Sometimes, I like to switch up Christmas dinner, instead of a traditional ham, turkey, or chicken, I’ll try a ribeye or this lamb.
What you need for Herb Crusted Rack of Lamb?
- Garlic
- Herbs: Rosemary, Thyme, Parsley- I recommend using fresh!
- Balsamic Vinegar
- Olive Oil
- Racks of Lamb
- Salt & Pepper
Make sure to check out all my favorite holiday sides and appetizers too! You don’t want to miss these bacon wrapped dates, baked brie and this delicious corn!
How to make Herb Crusted Rack of Lamb?
- Place garlic cloves, rosemary, thyme, parsley, balsamic vinegar, and oil in a food processer and process until combined.
- Lay racks of lamb out and sprinkle both sides with salt and pepper.
- Rub herb marinade all over each rack. Allow lamb to rest at room temp for 30 minutes.
Save this for later!
We'll email this post to you, so you can come back to it later!
Don't worry, I promise not to spam you!
- Preheat oven to 450°F and more oven rack to 2nd highest position.
- Bake lamb fat side up for 15 minutes, then flip and bake an additional 5-10 minutes until internal temp is at least 125°F for Rare and 130-135°F for Medium Rare.
- Once at temperature, remove from oven, cover loosely with foil, and allow to rest for 10 minutes.
Rack of Lamb Tips
- Rack of Lamb is typically served rare but you can cook it to whatever temperature you prefer.
- You can bake on a baking sheet or in a roasting pan.
- Check each lamb separately for doneness. Thicker lamb racks will need to cook longer.
Products I love and used for this recipe:
Thermometer: I love using my Thermoworks Dash or Thermapen One to quickly check internal temperatures.
Roasting Pan: This roasting pan was sent to me from DeBuyer and it is incredible. Expensive-yes, but so beautiful and the highest quality!
Food Processor: I have a Breville Food Processor which is a true workhorse, however, before I got this one I had this Hamilton Beach Processor which was much more budget friendly!
(Affiliate Links)
Serve with a side of mashed potatoes, green beans, rolls, a delicious salad, and a cranberry margarita. Add a drizzle of savory blackberry sauce or herb butter for extra flavor!
Store any leftover in an airtight container in the refrigerator for 3-4 days.
I love to make a quick tzatziki and serve leftover lamb with rice, tzatziki, and a cucumber avocado salad.
I like to reheat rack of lamb pieces in a pan on the stove top with a little oil.
Want more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Herb Crusted Rack of Lamb
Ingredients
- 10 garlic cloves*
- ¼ cup rosemary fresh
- ½ cup parsley fresh
- 2 tbs thyme fresh
- 2 tbs balsamic oil
- ¼ cup olive oil
- 2 racks of lamb 1.5 - 2lbs per rack
- ½ teaspoon Salt
- ½ teaspoon Pepper
Instructions
- In a food processer, combined the garlic, rosemary, parsley, thyme, balsamic vinegar and olive oil. Process until thoroughly combined.10 garlic cloves*, ¼ cup rosemary, ½ cup parsley, 2 tbs thyme, 2 tbs balsamic oil, ¼ cup olive oil
- Sprinkle salt and pepper over all sides of the lamb.½ teaspoon Salt, ½ teaspoon Pepper
- Cover the lamb with the herb marinade. Make sure to get all sides. Let lamb sit for at least 30 minutes at room temperature or up to an hour.2 racks of lamb
- Preheat oven o 450°F and move oven rack to 2nd to highest position in the oven.
- Place lamb on a baking sheet, fat side up.
- Bake for 15 minutes, remove from oven, and flip the racks of lamb to the other side.
- Return to oven and cook for 5-10 more minutes. Use a thermometer to check the internal temperature (IT) to know when it each rack is perfectly done. * IT of 125°F for Rare, and IT of 130-135°F for Med-Rare. Rack of lamb is often served rare- medium rare but you can cook it until your preferred level of doneness.
- Remove from oven and loosely cover with foil and allow to rest for 10 minutes. Then enjoy!
Notes
- *You can never go wrong with too much garlic but for this marinade you don’t need a ton. I’ve used both 5 and 10 cloves and like them both!
- *Check each rack of lamb to make sure each one gets to the correct temperature. Sometimes one rack will be thinner and will cook slightly faster.
Lisa says
This herb crusted lamb is so tender and juicy! Love it!