The Herb Roasted Rack of Lamb pairs beautifully with Gruyère Potato Gratin, as seen in the featured photo. And is also delicious with my simple Browned Butter Pinoli & Currant Rice.

  • Step 5: Season Lamb
  • Step 8: Roast Rack of Lamb with bones upwards
  • Step 10: carve chops
Herb Roast Rack of Lamb
Servings Prep Time
2-3servings 5mins
Cook Time
15mins
Servings Prep Time
2-3servings 5mins
Cook Time
15mins
Ingredients
Instructions
  1. Preheat oven to 325 degrees.
  2. Rinse, pat dry, and french bones of the rack of lamb. Cover bones with foil.
  3. Mince garlic cloves. Add salt. Using the side of a chef’s knife, press minced garlic and salt to form a paste.
  4. Add 1 tbsp olive oil to garlic paste, mix to combine.
  5. Rub lamb with garlic paste mixture, massaging the entire surface. Season with rosemary, oregano, and thyme.
  6. Heat 10 inch skillet on MED-HIGH heat, add 1 tbsp olive oil.
  7. Sear all sides of lamb, ending with bottom, transfer to preheated oven.
  8. Roast lamb rack with rib bones facing up for 15 minutes.
  9. Remove from oven, and allow to rest for 5 minutes.
  10. Slice into chops.