Herb Crusted Rack of Lamb Recipe

Herb Crusted Rack of Lamb featured image.

5 from 1 vote

Enjoy a Herb Crusted Rack of Lamb Recipe, coated in fresh herbs and garlic for a flavorful, aromatic crust. This tender, juicy dish is perfect for special occasions or a gourmet meal at home.

Prep Time35

Cook Time25

Resting Time10

Total Time1 10

Course: Main Course

Cuisine: American

Servings:

Calories: 536kcal

Author: Lisa Killian

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, combine 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 to 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

Tips and Tricks

*Garlic: 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!
*Temperature: 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. I love using my Thermoworks Dash or Thermapen One to quickly check internal temperatures.
Storage: Store any leftovers in an airtight container in the refrigerator for 3-4 days.
Thermometer:
Roasting Pan: This roasting pan was sent to me from DeBuyer and it is incredible. Expensive, 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!

Nutrition