Garlic Herb Roasted Rack Lamb (Print version)

A flavorful roasted rack of lamb seasoned with garlic and herbs, served alongside refreshing mint jelly.

# Ingredient List:

→ Meat

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

→ Herb Marinade

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

→ To Serve

10 - 4.2 oz mint jelly
11 - Fresh mint leaves (optional, for garnish)

# How To Make It:

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.

# Expert Advice:

01 -
  • The herb crust creates an incredible crust that locks in all those precious juices
  • It looks impressive but comes together in under an hour with minimal active work
  • Mint jelly provides that perfect sweet contrast to the rich, savory lamb
02 -
  • Invest in a good meat thermometer because visual cues alone can be deceiving with lamb
  • Letting the meat rest is not optional, it's the difference between juices running onto your cutting board or staying in the meat where they belong
03 -
  • Ask your butcher to French the racks for you, it saves time and ensures uniform presentation
  • Room temperature meat cooks more evenly, so plan ahead and let it sit out while you prep everything else

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