Juicy Herb Crusted Rack of Lamb

There’s something special about serving rack of lamb for dinner. Every time I make it, my kitchen fills with the smell of fresh herbs and roasted meat, and I can’t help but feel a bit fancy. But here’s the thing – while it looks like something from a high-end restaurant, it’s actually pretty simple to make at home. I figured this out after years of being intimidated by cooking lamb.

I’ve learned that the key is keeping things straightforward. A good herb crust doesn’t need complicated ingredients or tricky techniques. Just fresh herbs, some garlic, and a few pantry staples are all you need. My family knows when they smell rosemary and thyme that something good is coming to the table.

If you’ve been nervous about cooking lamb at home, this recipe is perfect for you. I’ll walk you through each step, and I promise it’s easier than you might think. Plus, once you’ve made it once, you’ll wonder why you waited so long to try it.

What Kind of Lamb Should I Use?

For a rack of lamb, you’ll want to look for meat that’s pink to pale red with white marbling throughout – this marbling helps keep the meat tender and juicy while cooking. Most grocery stores carry Australian or New Zealand lamb, which tends to be smaller and more mild-flavored, while American lamb is typically larger and has a slightly stronger taste. When shopping, aim for racks that have 8 ribs each and weigh about 1½ to 2 pounds per rack. Make sure the meat has been “frenched,” which means the rib bones have been cleaned of fat and meat, or ask your butcher to do this for you. For the best results, look for lamb that’s around 1-inch thick at the eye of the chop.

Options for Substitutions

While this recipe is pretty straightforward, here are some helpful substitutions if you need them:

• Rack of lamb: This is the star of the show and really shouldn’t be substituted. However, if you’re having trouble finding racks of lamb, you can ask your butcher for lamb loin chops – they’ll need less cooking time though, about 3-4 minutes per side for medium-rare.
• Fresh parsley: If fresh parsley isn’t available, you can use dried parsley (use 1/3 cup instead), or try fresh basil or cilantro for a different flavor profile.
• Dried rosemary: Fresh rosemary works great too – use 2 tablespoons fresh chopped rosemary instead of dried. You could also use dried thyme or herbs de Provence as alternatives.
• Garlic cloves: If fresh garlic isn’t on hand, you can use garlic powder (about 2-3 teaspoons), though fresh really gives the best flavor here.
• Crushed red pepper flakes: You can skip these if you don’t like heat, or swap them with a pinch of cayenne pepper or black pepper for a different kind of kick.
• Extra virgin olive oil: Regular olive oil works fine, or you could use avocado oil as a substitute – just avoid oils with strong flavors that might compete with the lamb.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking rack of lamb is not letting the meat come to room temperature before cooking – take it out of the fridge at least 30 minutes before you start, or you’ll end up with an unevenly cooked roast.

Another crucial error is rushing through the cooking process – for the perfect medium-rare, use a meat thermometer and remove the lamb when it reaches 125°F, as the temperature will continue rising during the resting period to reach the ideal 135°F.

The herb crust needs attention too – if you process the herbs and garlic too finely, they can burn quickly in the oven, so aim for a coarser texture that will create a nice protective layer on the meat.

Finally, don’t skip the resting period – letting your lamb rest for 10-15 minutes after cooking allows the juices to redistribute throughout the meat, ensuring every bite is juicy and flavorful.

What to Serve With Rack of Lamb?

When serving rack of lamb, you want sides that complement its rich, herb-forward flavor without stealing the show. Roasted baby potatoes tossed with garlic and herbs make a perfect match, picking up those same flavors from the lamb’s crust. I love to add some green vegetables too – steamed asparagus or roasted Brussels sprouts work great since they can cook at the same temperature as the lamb. For a starch option that soaks up all those tasty juices, creamy mashed potatoes or fluffy couscous are both excellent choices. If you want to brighten things up, a simple mint sauce or red wine reduction can add that perfect finishing touch to the plate.

Storage Instructions

Keep Fresh: If you have leftover rack of lamb, wrap it tightly in aluminum foil or place it in an airtight container. It will stay good in the fridge for up to 3 days. The herb crust might soften a bit, but the flavors will continue to develop nicely.

Prep Ahead: You can prepare the herb mixture up to 24 hours in advance and store it in an airtight container in the fridge. This is super handy when you’re planning a special dinner and want to save some time on the day of cooking.

Warm Up: To enjoy your leftover lamb, gently warm it in the oven at 275°F for about 10-15 minutes. Try not to microwave it, as this can make the meat tough. I like to let the lamb sit at room temperature for about 15 minutes before reheating for more even warming.

Preparation Time	20-30 minutes
Cooking Time	20-25 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 140-160 g
• Fat: 130-150 g
• Carbohydrates: 10-15 g

Ingredients

• 10 garlic cloves
• 1/4 cup extra virgin olive oil
• 1 cup fresh parsley, loosely packed
• 2 teaspoons dried rosemary
• 1/2 teaspoon crushed red pepper flakes
• 2 racks of lamb
• Kosher salt and black pepper

Step 1: Prepare the Marinade

In the bowl of a small food processor fitted with a blade, add the garlic, olive oil, parsley, rosemary, and red pepper flakes.

Run the processor until the mixture is well-combined and all ingredients are finely chopped, forming a cohesive marinade.

Step 2: Season and Marinate the Lamb

Season the lamb all over with kosher salt and pepper to taste.

Rub the prepared marinade thoroughly over each rack of lamb, ensuring an even coating.

Allow the lamb to marinate at room temperature for 20 to 30 minutes.

If you have additional time, let it marinate for up to 1 hour to enhance the flavors.

Step 3: Preheat the Oven

Set your oven to 450 degrees F and place an oven rack on the top third of the oven, which will ensure even roasting of the lamb racks.

Step 4: Roast the Lamb

Arrange the lamb racks with the fat side pointing up on a sheet pan.

Place the sheet pan on the preheated top oven rack and roast for 15 minutes.

Carefully remove the pan, turn the racks of lamb to the other side, and return them to the oven.

Continue cooking for another 5 to 10 minutes, adjusting based on your preference for doneness—rare, medium-rare, or medium.

Step 5: Rest and Serve

Once the lamb is cooked to your desired doneness, remove it from the oven and tent with foil.

Allow the lamb to rest for about 10 minutes; this resting period is crucial as it allows the internal temperature to rise and the lamb to continue cooking gently, while also redistributing the juices.

Step 6: Slice and Plate

After resting, cut the lamb chops between the bones.

Arrange the chops on a platter for serving.

For added flavor and variety, consider serving the lamb with a side of Tzatziki sauce.

Enjoy your perfectly marinated and roasted rack of lamb!