Roast Rack of Lamb with Garlic and Herb Rub

By Jen Hoy

Updated 06/05/18

roast rack of lamb
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  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
361 Calories
25g Fat
7g Carbs
27g Protein
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Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 361
% Daily Value*
Total Fat 25g 32%
Saturated Fat 9g 46%
Cholesterol 97mg 32%
Sodium 122mg 5%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 3%
Protein 27g
Calcium 72mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fragrant and tender roast rack of lamb with garlic and herb rub is a festive and elegant entrée for the holidays or a special occasion. Ask your butcher to “French” the racks for you (remove the fat and meat from the top couple of inches of bone) for a classic presentation. This roast is lovely served with Pinot Noir Red Wine Reduction Sauce or ​mint chutney.

Ingredients

  • 3 racks of lamb (8 ribs each) (trimmed)
  • Sea salt and freshly ground pepper
  • 3 tablespoons good quality olive oil
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • 1 large shallot (chopped very fine)
  • 2 large cloves garlic (chopped very fine)

Steps to Make It

  1. Season the lamb racks with salt and pepper. Stir together 1 ½ tablespoons of the oil, parsley, rosemary, thyme, shallot and garlic into a thick paste. (Alternatively, blend in a mini food processor). Rub the racks all over with the paste and allow them to sit for 30 minutes.

  2. Preheat the oven to 425 F.

  3. Heat the remaining 1 ½ tablespoons of olive oil in a large, heavy skillet over high flame. Sear lamb on both sides until a brown crust begins to form, about 4 to 5 minutes on each side.

  4. Transfer the lamb racks to a baking pan, with the fat side up. Roast the lamb 20 to 25 minutes until an instant-read thermometer inserted into the center of the rack reaches 130 F (medium-rare).

  5. Transfer racks to a cutting board. Allow the lamb to rest for 5 minutes. Slice between the bones to cut lamb into chops.

Note: Generally allow 3 chops per person, as they are quite small. The recipe can be increased or decreased accordingly.