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Teresa's Recipes • Herb-Crusted Roasted Rack of Lamb

Herb-Crusted Roasted Rack of Lamb - This succulent, herb-crusted rack of lamb, with its robust flavors and tender meat, is a culinary masterpiece that is sure to impress. Infused with th

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Herb-Crusted Roasted Rack of Lamb

This succulent, herb-crusted rack of lamb, with its robust flavors and tender meat, is a culinary masterpiece that is sure to impress. Infused with the aromatic blend of rosemary, thyme, and garlic, and browned to perfection, this dish is a nod to the rustic cuisine of the Mediterranean where the recipe originated.

Serves 4 🍷 Wine Pairings 🥗 Side Dishes

Ingredients

Rack of lamb
1 (about 2 pounds)
Salt
1 teaspoon
Black pepper
1/2 teaspoon
Garlic
3 cloves, minced
Rosemary
2 tablespoons, fresh and finely chopped
Thyme
1 tablespoon, fresh and finely chopped
Olive oil
2 tablespoons

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Pat the rack of lamb dry with paper towels. Season it generously with salt and black pepper.
  3. In a large oven-safe skillet, heat the olive oil over high heat until it starts to shimmer.
  4. Add the rack of lamb to the skillet, fat side down. Sear it until it's browned on all sides, about 2 minutes per side.
  5. Remove the skillet from the heat. Spread the minced garlic, chopped rosemary, and chopped thyme over the top and sides of the lamb, pressing them into the surface of the meat.
  6. Transfer the skillet to the preheated oven. Roast the lamb for 15-20 minutes for medium-rare doneness, or until it reaches your desired level of doneness. For medium-rare, the internal temperature should be 130°F (54°C).
  7. Remove the skillet from the oven. Let the lamb rest in the skillet for 5 minutes to allow the juices to redistribute throughout the meat.
  8. Slice the rack of lamb between the ribs into individual chops. Serve immediately.

Tips

  • 💡 If you prefer your lamb more or less done, adjust the cooking time accordingly. Remember, the meat will continue to cook a little as it rests.
  • 💡 For a more intense flavor, you can marinate the lamb in the fridge with the herbs and garlic for a few hours before cooking.
  • 💡 Pair this dish with a bold red wine such as a Cabernet Sauvignon to complement the robust flavors.

Dietary Information

Servings: 4 Dish Type: Main Course Prep Time: 10 minutes Cook Time: 25 minutes Calories: 410 Fat: 34g Carbs: 1g Protein: 24g Sodium: 620mg Sugar: 0g

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