Herb Crusted Rack of Lamb with Garlic and Rosemary
Tender herb crusted rack of lamb with a beautifully browned exterior and juicy pink centre, served with roasted vegetables and fresh herbs for an elegant, flavourful dinner that’s perfect for special occasions.
This herb crusted rack of lamb with garlic and rosemary makes an elegant dinner that’s surprisingly simple to prepare. The tender, juicy lamb has a beautifully browned exterior and a delicate pink centre, while the fresh herbs add a wonderful savoury flavour. Serve it with roasted carrots, beets, and green beans for a colourful meal that’s ideal for Easter, holiday gatherings, or a special Sunday dinner.
Herb Crusted Rack of Lamb with Garlic and Rosemary
This herb crusted rack of lamb combines tender, juicy meat with a savoury coating of garlic and fragrant rosemary. Roasting gives the outside a lovely golden finish while keeping the centre beautifully pink. Sliced into individual chops, it makes an impressive main course without requiring complicated preparation.
Why You’ll Love This Garlic and Rosemary Lamb Recipe
The combination of fresh herbs and garlic brings out the natural richness of the lamb without overpowering its flavour. I particularly like how the browned exterior contrasts with the tender centre. A little attention to cooking time makes a big difference, and letting the meat rest before slicing helps keep those lovely juices inside.
An Elegant Roast Lamb Dinner for Holidays and Special Occasions
Rack of lamb is a wonderful choice for Easter dinner, Christmas gatherings, anniversaries, or a special Sunday meal. Serve the sliced chops with roasted carrots, beets, and green beans for a colourful presentation. Fluffy rice or creamy mashed potatoes work nicely alongside, especially with a little pan juice spooned over the meat.
Preparing Garlic and Rosemary Rack of Lamb for Roasting
Preparing a Frenched Rack of Lamb with Garlic and Herbs
A Frenched rack of lamb has the meat and fat trimmed away from the ends of the rib bones, giving it a clean, elegant appearance. Before roasting, remove any excess surface fat, then rub the lamb evenly with garlic, rosemary, and herbs, pressing the seasoning gently into the meat. Place it on an elevated roasting rack to encourage even cooking and help develop a beautifully browned, flavourful crust.
My Kitchen Tip for a Tender, Juicy Herb Crusted Rack of Lamb
One thing I find especially helpful when roasting rack of lamb is using a meat thermometer rather than relying on cooking time alone. Lamb can go from beautifully pink to overdone quite quickly, especially with a smaller rack. I like to check the temperature in the thickest part of the meat, away from the bone. Let it rest for 5 to 10 minutes before slicing so the juices settle. This also makes it easier to cut neat, attractive chops for serving.
Herb-Crusted Rack of Lamb
Equipment
- 1 Roasting pan
- 1 Metal rack
- 1 Meat thermometer
- 1 Knife
- 1 Cutting board
- 1 Basting brush (optional)
Ingredients
- 1 rack of lamb (about 1.5–2 lbs), Frenched (meat and fat removed from the ends of the rib bones) and trimmed of excess fat.
- 2 tbsp olive oil
- 2 tsp Italian herb seasoning
- 2 tsp The Keg Steak Seasoning or salt and freshly ground pepper
- 2 tbsp mint jelly for serving
- Optional sides: roasted vegetables carrots, parsnips, beets, mashed potatoes, or green beans
Instructions
Prep the Lamb
Preheat oven to 350°F (175°C)Trim excess fat from the lamb if neededPat dry with paper towelsSeason
Brush the entire rack with olive oilSprinkle Italian herb seasoning generously on the fatty sideSeason the bottom side with steak seasoning or salt and pepperRoast
Place rack meat-side up on a metal rack in a roasting panRoast for 20 minutesCarefully flip the rack and roast another 10–15 minutes, or until internal temperature reaches:125°F (52°C) for medium-rare130–135°F (54–57°C) for mediumRest & Slice
Remove from ovenRest 5–10 minutes before slicing into individual chops5. Serve
Serve with mint jellyAdd your favorite sides and enjoy
Notes
- Letting the lamb rest is important to keep it juicy
- For a crispier crust, broil for 1–2 minutes at the end
- Cooking time may vary depending on rack size
- Always use a meat thermometer for best results