Rack of Lamb With Garlic and Herbs
The best roast rack of lamb recipe is the one that yields tender, rosy meat and a beautifully browned crust. Done right, it’s a flavor-packed showstopper of a main dish. But with its high price tag, irregular shape, and many bones, rack of lamb can be intimidating to trim, cook, and serve. The one critical fail-safe is an instant-read thermometer, which will ensure the oven-roasted meat is cooked to exactly your desired temperature.
Author: Epicurious/Photo credit to epicurious.com
- 8 servings
- For lamb:
- 2 (8-rib) frenched racks of lamb (each rack 1½ lb), trimmed of all but a thin layer of fat
- 1½ teaspoons kosher salt
- ¾ teaspoon black pepper
- 1 teaspoon vegetable oil
- For herb coating:
- ½ head new garlic or 3 large regular garlic cloves, minced
- ¼ cup finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh thyme
- 2 teaspoons finely chopped fresh rosemary
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1½ tablespoons extra-virgin olive oil
- Step 1
- Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
- Step 2
- Transfer racks to a small roasting pan or baking sheet.
- Coat and roast lamb:
- Step 3
- Put oven rack in middle position and preheat oven to 350°F.
- Step 4
- Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 125°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 130°F for medium-rare while lamb stands.)
- Step 5
- Cut each rack into 4 double chops.