This garlic rosemary rack of lamb pairs tender cuts of meat with a savory herb crust. Searing the lamb before roasting builds a deep brown crust on the outside. A quick spin in the food processor turns fresh herbs, garlic, and Dijon mustard into a thick paste that sticks to the meat as it bakes.
The total process takes less than an hour from start to finish. You can prepare the herb paste ahead of time to save a few minutes before cooking. The result is a straightforward main dish that anchors a dinner table.
Why You’ll Love Garlic Rosemary Rack of Lamb
- Searing the meat first renders the fat and creates a brown crust that the oven alone cannot achieve.
- Applying the herb paste after searing prevents the delicate fresh herbs and garlic from burning in the hot skillet.
- Tenting the exposed bones with foil halfway through the roasting time keeps them from turning black and brittle.
Garlic Rosemary Rack of Lamb Ingredients
- Rack of lamb: Look for Frenched racks, which means the meat and fat are scraped away from the ends of the ribs.
- Kosher salt: Use kosher salt rather than table salt for seasoning the meat evenly.
- Fresh herbs: A mix of rosemary, thyme, sage, and parsley forms the base of the paste. Dried herbs will not blend into the right texture.
- Dijon mustard: Country or whole grain Dijon adds a mild tang that binds the oil and herbs together.
- Vegetable oil: Choose an oil with a high smoke point like vegetable, canola, or grapeseed oil for the searing step.
Exact quantities are in the recipe card below.
How to Make Garlic Rosemary Rack of Lamb
Step 1: Season and sear the lamb
Rub the trimmed lamb racks with salt and pepper. Sear them in a hot skillet until brown on all sides.
Step 2: Make the herb paste
Blend the garlic, fresh herbs, mustard, olive oil, and remaining seasoning in a food processor until thick.
Step 3: Coat and roast
Transfer the seared lamb to a roasting pan. Press the herb paste onto the meat and roast at 350°F (175°C) until done.
Step 4: Rest and slice
Let the lamb rest for a few minutes before cutting it into double chops to serve.
Storage Tips for Garlic Rosemary Rack of Lamb
Store leftover lamb in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven until the meat reaches an internal temperature of 165°F (74°C) for food safety. Freezing cooked rack of lamb is not recommended as it changes the texture of the meat.
Expert Tips for Garlic Rosemary Rack of Lamb
- The USDA recommends cooking whole cuts of lamb to a safe internal temperature of 145°F (63°C) measured with a food thermometer, followed by a 3-minute rest.
- If your food processor struggles to blend the small amount of herbs, add another tablespoon of olive oil to help it catch the blades.
- You can ask your butcher to French the racks of lamb for you to save prep time.
What to Serve with Garlic Rosemary Rack of Lamb?
Serve this roasted lamb alongside mashed potatoes and roasted green beans.
Garlic Rosemary Rack of Lamb Recipe FAQs
Can I use dried herbs instead of fresh?
Fresh herbs are required for this method. Dried herbs will not create the thick, moist paste needed to coat the lamb.
Do I have to sear the lamb first?
Searing is highly recommended. It renders the surface fat and builds a savory crust before the herb paste is applied.
How do I know when the lamb is done?
Use a digital meat thermometer inserted diagonally into the thickest part of the meat, avoiding the bone, to check the internal temperature.
Garlic Rosemary Rack of Lamb
Ingredients
- 2 8-rib Frenched racks of lamb trimmed, 1 1/2-pound / 680 g
- 2 teaspoons kosher salt divided, 12 g
- 1 1/2 teaspoons black pepper divided, 4 g
- 6 large garlic cloves minced
- 1/4 cup fresh parsley 15 g
- 1 tablespoon fresh thyme 2 g
- 1 tablespoon fresh sage 2 g
- 1 tablespoon fresh rosemary 2 g
- 1 1/2 tablespoons country Dijon mustard 22 g
- 3 tablespoons olive oil 45 ml
- 2 teaspoons vegetable oil 10 ml
Instructions
- Pat the racks of lamb dry with paper towels. Trim away all but a thin layer of fat from the meat.
- Mix 1 1/2 teaspoons (9 g) of the kosher salt and 1/2 teaspoon (1 g) of the black pepper in a small bowl. Rub this mixture evenly over both racks of lamb.
- Place the garlic, parsley, thyme, sage, rosemary, Dijon mustard, olive oil, the remaining 1/2 teaspoon (3 g) of salt, and the remaining 1 teaspoon (3 g) of black pepper into a food processor. Blend until it forms a thick paste.
- Preheat your oven to 350°F (175°C). Move an oven rack to the middle position.
- Heat the vegetable oil in a large, heavy skillet over high heat for about 2 minutes until very hot.
- Sear the racks of lamb one at a time. Brown them on all sides except the flat ends, taking about 10 minutes per rack.
- Transfer the seared lamb to a roasting pan. Once the meat is cool enough to handle, press the herb paste firmly onto the meaty sections.
- Roast the lamb in the oven for about 20 minutes. After 12 minutes, cover the exposed bones loosely with aluminum foil so they do not burn. The USDA recommends cooking whole cuts of lamb to a safe internal temperature of 145°F (63°C).
- Remove the lamb from the oven and cover it loosely with foil. Let it rest for 10 minutes before slicing into double chops.
