Roast Rack of Lamb with Rosemary

This elegant roast rack of lamb is infused with the aromatic flavors of rosemary, thyme, garlic, and zesty lemon, creating a succulent and impressive dish perfect for special occasions or a gourmet dinner at home. The lamb is seared to lock in juices and roasted to your preferred doneness, delivering tender, flavorful chops every time.

Ingredients

• 2 racks of lamb, frenched (1.5–2 lbs each)
• Salt and black pepper, to taste
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• ¼ cup olive oil
• 2 tbsp Dijon mustard
• 1 tbsp lemon zest

Instructions

1. Preheat Oven:
   Preheat your oven to 450°F (230°C). Generously season the lamb racks with salt and black pepper.
2. Prepare Herb Mixture:
   In a small bowl, combine minced garlic, chopped rosemary, chopped thyme, olive oil, Dijon mustard, and lemon zest. Stir until well blended.
3. Coat the Lamb:
   Rub the herb mixture evenly over the lamb racks, ensuring full coverage.
4. Sear the Lamb:
   Heat a drizzle of olive oil in a large oven-safe skillet over medium-high heat. Place the lamb racks fat side down and sear for 2–3 minutes until golden brown. Flip and sear the other side for another 2–3 minutes.
5. Roast the Lamb:
   Transfer the skillet to the preheated oven. Roast for 15–20 minutes for medium-rare (internal temperature of 125°F/52°C). Adjust roasting time for desired doneness:

• Medium: 130–135°F (54–57°C)
• Medium-well: 140–145°F (60–63°C)

1. Rest the Lamb:
   Remove the lamb from the oven and transfer to a cutting board. Tent loosely with aluminum foil and let rest for 10 minutes to redistribute juices.
2. Serve:
   Slice the racks into individual chops and arrange on a serving platter. Garnish with fresh rosemary sprigs for an elegant touch, if desired.

Serving Suggestion
Pair this roast rack of lamb with roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal. Perfect for sharing with loved ones at dinner parties or festive gatherings.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4–6