Herbed Rack of Lamb
Seasoned and then roasted until juicy and tender, this Rack of Lamb recipe is an easy yet impressive entree!
Foto: Spend With Pennies
Ingredients
- 3 tablespoons butter (softened)
- 3 ½ tablespoons olive oil (divided)
- 4 cloves garlic (minced)
- 3 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley)
- 2 tablespoons chopped fresh rosemary (or 2 teaspoons dried rosemary, chopped)
- 1 teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme leaves)
- 1 ¼ teaspoons salt (divided)
- 1 ¼ teaspoons black pepper (divided)
- 2 racks lamb (1 ½ to 2lbs each, frenched*)
- 3 tablespoons Dijon mustard
Steps
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Preheat the oven to 400°F and adjust the oven rack to the center position. Line a rimmed baking sheet with parchment paper.
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In a small bowl, combine butter, 2 tablespoons oil, garlic, parsley, rosemary, thyme and ¼ each teaspoon salt and pepper
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Trim the fat on the lamb to a very thin layer and pat the racks of lamb dry with a paper towel. Season with 1 teaspoon each salt and pepper.
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In a large ovenproof skillet, heat 1 ½ tablespoons oil medium-high heat until smoking. Add one rack of lamb and brown for 3 minutes on each side. Repeat with the remaining lamb and let the racks cool for 5 minutes.
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Brush the racks of lamb with mustard and coat the lamb with the butter herb mixture, gently pressing to adhere.
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Place the lamb, fat side up, on the prepared baking sheet and roast for 14 to 18 minutes or until the internal temperature reaches 125°F for medium-rare.
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Remove from the oven and transfer to a plate. Let rest for at least 15 minutes before cutting between the bones to separate.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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