Garlic Herb Roasted Lamb (Printable Version)

Tender lamb racks marinated with garlic and herbs, roasted and paired with a classic mint jelly.

# What You Need:

→ 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 completely dry with paper towels to ensure proper searing.
02 - In a small bowl, thoroughly combine garlic, rosemary, thyme, parsley, salt, pepper, olive oil, and Dijon mustard until a thick, uniform paste forms.
03 - Rub the herb paste generously over the entire surface of both lamb racks, pressing firmly to adhere the mixture to the meat.
04 - Place the racks on a roasting rack set in a roasting pan, fat side up. Let stand at room temperature for 15 minutes to allow the flavors to penetrate.
05 - Roast in the preheated oven for 20–25 minutes for medium-rare (internal temperature 135°F), adjusting time for desired doneness.
06 - Remove from the oven, tent loosely with aluminum foil, and let rest for 10 minutes to allow juices to redistribute throughout the meat.
07 - Slice the racks into individual chops between the bones. Arrange on a serving platter and accompany with mint jelly. Garnish with fresh mint leaves if desired.

# Expert Suggestions:

01 -
  • The herb crust creates this incredible fragrant blanket that keeps the lamb impossibly tender while developing a crunch that makes your kitchen smell like a French bistro
  • That contrast between the savory roasted meat and cool sweet mint jelly hits every single flavor note in one bite
02 -
  • Marinating the lamb up to 4 hours in advance deepens the flavor but leaving it at room temperature for at least 15 minutes before roasting is non-negotiable for even cooking
  • Searing the fat cap in a hot skillet for 2 minutes per side before roasting creates an extra crispy crust if you want to take it to the next level
03 -
  • Invest in a good meat thermometer because lamb goes from perfect to overcooked remarkably fast and visual cues can be misleading
  • Let your herb paste sit for 10 minutes before applying so the garlic has time to mellow and marry with the herbs

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