Garlic Herb Roasted Lamb (Printable Version)

Tender roasted lamb crusted with garlic and herbs paired with a fresh mint sauce.

# What You Need:

→ Lamb

01 - 2 racks of lamb (about 1.5 lbs each), frenched
02 - 2 tbsp olive oil
03 - 1 ½ tsp kosher salt
04 - 1 tsp freshly ground black pepper

→ Garlic Herb Crust

05 - 4 cloves garlic, minced
06 - 2 tbsp fresh rosemary, finely chopped
07 - 2 tbsp fresh thyme leaves, finely chopped
08 - 2 tbsp fresh parsley, finely chopped
09 - 2 tsp Dijon mustard
10 - 2 tbsp olive oil

→ Mint Sauce

11 - 1 cup fresh mint leaves, finely chopped
12 - 1/4 cup fresh parsley, finely chopped
13 - 1/3 cup white wine vinegar
14 - 1/4 cup granulated sugar
15 - 1/4 cup hot water
16 - Pinch of salt

# How To Make It:

01 - Preheat your oven to 425°F. Pat the lamb racks dry and season all over with salt and pepper.
02 - In a small bowl, combine the garlic, rosemary, thyme, parsley, Dijon mustard, and 2 tbsp olive oil to form a paste.
03 - Rub the garlic herb mixture all over the meaty side of the lamb racks.
04 - Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the lamb racks, fat side down, for 2-3 minutes until browned. Flip and sear the other side for 1 minute.
05 - Transfer the skillet to the oven and roast for 15–18 minutes for medium-rare (internal temp 130°F), or longer for desired doneness.
06 - Remove from the oven, cover loosely with foil, and let rest for 10 minutes before slicing into individual chops.
07 - Meanwhile, make the mint sauce: In a bowl, dissolve the sugar in the hot water. Stir in the vinegar, chopped mint, parsley, and a pinch of salt. Let sit for 10 minutes to let flavors meld.
08 - Serve sliced lamb with mint sauce on the side.

# Expert Suggestions:

01 -
  • The garlic herb crust creates this incredible crispy exterior that locks in all the juices
  • That bright mint sauce cuts through the richness like nobody's business
  • It looks fancy enough for special occasions but comes together in under an hour
  • Leftovers make the most luxurious breakfast you've ever had
02 -
  • Resting the meat isn't optional, all those juices will run out onto your cutting board if you slice too soon
  • An instant-read thermometer is your best friend here, guessing doneness on expensive lamb is a gamble you don't want to take
  • The sauce needs at least 10 minutes to sit so the vinegar mellows out and the mint flavor really shines through
03 -
  • Don't crowd your skillet when searing, if necessary do the racks one at a time to get proper browning
  • Invest in a good instant-read thermometer, it pays for itself in peace of mind alone
  • If your herb paste seems too thick, add another teaspoon of olive oil to help it spread

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