Garlic Herb Roasted Lamb

The first time I attempted rack of lamb, I was hosting a dinner party and had invited my food-snob friend who chefs at a local bistro. My hands were literally shaking as I tied the kitchen twine around the frenched bones, terrified I would ruin these expensive, beautiful racks. When they came out of the oven with that perfect golden crust and we all took that first bite, the room went completely silent for about ten seconds before he finally admitted it was better than his restaurant's version.

Last Easter, my mom called me in a panic because she'd promised to make lamb for twenty people and had zero clue how to cook it properly. I walked her through this exact recipe over the phone while she was at the grocery store, and when she texted me later that evening, she said her father-in-law actually asked for thirds. The man never asks for thirds, and now this recipe is permanently glued to her refrigerator door.

Ingredients

• 2 racks of lamb (about 1.5 lbs/700 g each), frenched: Ask your butcher to french the ribs for you, it saves so much time and looks professional
• 2 tbsp olive oil: Use a good quality extra virgin here, you'll taste the difference
• 1 ½ tsp kosher salt: Diamond Crystal is my go-to for consistent seasoning
• 1 tsp freshly ground black pepper: Grind it right before you start cooking
• 4 cloves garlic, minced: Fresh garlic is non-negotiable here, jarred garlic won't give you that punch
• 2 tbsp fresh rosemary, finely chopped: Rosemary pairs so beautifully with lamb, it's a classic for a reason
• 2 tbsp fresh thyme leaves, finely chopped: Strip the leaves off the woody stems by running your fingers backwards
• 2 tbsp fresh parsley, finely chopped: Flat-leaf parsley has more flavor than the curly stuff
• 2 tsp Dijon mustard: This helps the herb paste stick to the meat and adds a subtle tang
• 2 tbsp olive oil: Mix this into the herb paste to help it spread evenly
• 1 cup fresh mint leaves, finely chopped: Fresh mint makes the sauce bright and refreshing
• 1/4 cup fresh parsley, finely chopped: Adds nice color and earthiness to balance the mint
• 1/3 cup white wine vinegar: Use a good quality vinegar, cheap stuff tastes harsh
• 1/4 cup granulated sugar: Dissolves better than brown sugar in the sauce
• 1/4 cup hot water: Helps melt the sugar quickly without heating the whole sauce
• Pinch of salt: Just enough to wake up all the flavors

Instructions

Get your oven ready:

Preheat to 425°F (220°C) and position a rack in the middle of the oven

Prep the lamb:

Pat the racks completely dry with paper towels, then season generously with salt and pepper on all sides

Make the herb paste:

Mix the garlic, rosemary, thyme, parsley, Dijon mustard, and olive oil in a small bowl until it forms a thick paste

Coat the lamb:

Rub the herb mixture all over the meaty part of each rack, pressing it in gently so it adheres

Sear the fat side:

Heat 2 tablespoons of olive oil in your oven-safe skillet over medium-high heat, then place the lamb fat-side down for 2 to 3 minutes until golden and crispy

Flip and sear briefly:

Turn the racks over and sear the herb-crusted side for just 1 minute to develop some color

Roast to perfection:

Transfer the whole skillet into the oven and roast for 15 to 18 minutes for medium-rare, or until your thermometer hits 130°F

Rest is essential:

Remove from the oven, tent loosely with foil, and let the lamb rest for a full 10 minutes before slicing

Whisk up the mint sauce:

Dissolve the sugar in hot water, then stir in vinegar, mint, parsley, and that pinch of salt

Let flavors marry:

Set the sauce aside for 10 minutes while the lamb rests, stirring occasionally

Slice and serve:

Cut between the bones into individual chops and serve with a little bowl of that bright mint sauce alongside

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My grandmother always said that certain dishes mark time in your life, and lamb is one of those for me. I make this now whenever I need to feel connected to something bigger than my Tuesday night dinner routine, and honestly, the way people's eyes light up when you carry these gorgeous chops to the table is pure magic.

The Art of Frenching

Frenching is that restaurant technique where they strip the meat away from the bone ends, creating those elegant little handles. Most butchers will do this for you if you ask, and I always do because it makes such a difference in presentation. If you're feeling ambitious and want to try it yourself, use a sharp knife and cut between the bones, pulling the meat away with your fingers as you go.

Temperature Guide

I've learned that everyone says they want their lamb cooked to a different doneness, but honestly, medium-rare is where this dish truly shines. Here's your cheat sheet: rare comes out at 125°F, medium-rare hits 130°F to 135°F, medium reaches 140°F to 145°F, and anything above that is basically ruining perfectly good lamb. Remember that the temperature will rise about 5 degrees while resting, so pull it out slightly before your target.

Make-Ahead Magic

The absolute best thing about this recipe is that you can prep almost everything hours before your guests arrive. I always rub the herb paste on in the afternoon and let the lamb hang out in the fridge, which actually makes the flavor even better. The mint sauce also improves with time.

• Make the herb paste up to 4 hours ahead and store it in the fridge
• The mint sauce keeps for a week in the refrigerator and actually gets better
• Let the lamb come to room temperature for 30 minutes before cooking for even results

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There's something deeply satisfying about serving a dish that looks this impressive but comes together so reliably. Hope this becomes one of those recipes you pull out for the moments that matter.

Recipe Questions & Answers

→ What is the best way to ensure juicy lamb?

Searing the lamb racks before roasting locks in juices, while resting them after cooking allows the fibers to relax, resulting in tender, juicy slices.

→ Can fresh herbs be substituted?

If fresh rosemary, thyme, or parsley aren’t available, use half the quantity of dried herbs to maintain flavor balance.

→ How long should the lamb rest after roasting?

Rest the lamb covered loosely with foil for about 10 minutes to allow juices to redistribute evenly throughout the meat.

→ What dishes pair well with the mint sauce?

The zesty mint sauce pairs excellently with roasted vegetables, crispy potatoes, or fresh green salads to brighten the plate.

→ How do I prepare the garlic herb crust?

Mix minced garlic with finely chopped rosemary, thyme, parsley, Dijon mustard, and olive oil to create a fragrant paste that coats the lamb.