I’ve been making roasted rack of lamb for years, and it’s still a family favorite. My kids love the way the meat falls off the bone, and my husband appreciates the ease of preparation.
This recipe is perfect for special occasions like holidays or birthdays, but it’s also great for a weeknight dinner. The best part is that it’s incredibly easy to make – just season the lamb, roast it in the oven, and serve.
I love how the flavors of the herbs and spices meld together with the richness of the lamb. The aroma that fills the kitchen is amazing, and everyone looks forward to this dish.
I’ve experimented with different seasonings over the years, but this classic recipe never fails to impress. It’s also a great way to get some extra veggies on our plates – we like to serve it with roasted carrots and Brussels sprouts.
My kids are picky eaters, but they always devour this dish without complaint. Roasted rack of lamb is also a great way to use up leftover herbs from my garden – rosemary, thyme, and oregano all pair beautifully with the lamb.
Whether you’re cooking for a crowd or just want a special treat for yourself, this recipe delivers every time.
Roasted Rack of Lamb with Herbs
4.6 from 1209 votes
A classic roasted rack of lamb recipe seasoned with herbs and garlic, served with a mint pesto. This recipe is a must-try for any occasion.
2 racks of lamb, French trimmed (about 1.5 lbs each)
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
1 tsp salt
1 tsp black pepper
For the Mint Pesto
1 cup fresh mint leaves
1/2 cup fresh parsley leaves
2 cloves garlic
1/4 cup pine nuts
1/4 cup grated Parmesan cheese
1/4 cup olive oil
Salt and pepper to taste
👨🍳Directions
1Preheat the oven to 450°F.
2Place a rack in the middle.
3Line a baking sheet with foil and set aside.
4In a small bowl, combine minced garlic, chopped rosemary, thyme leaves, salt, and black pepper.
5Add olive oil and mix well to create a paste.
6Rub the herb mixture evenly over the lamb racks, ensuring they are well coated on all sides.
7Place the lamb racks on the prepared baking sheet, bone-side down.
8Roast the lamb in the preheated oven for about 20 minutes.
9Reduce the oven temperature to 325°F and continue roasting for an additional 15-20 minutes, or until the internal temperature reaches 130°F for medium-rare.
10Use a meat thermometer to check the temperature in the thickest part of the meat.
11While the lamb is roasting, prepare the mint pesto.
12In a food processor, combine mint leaves, parsley, garlic, pine nuts, and Parmesan cheese.
13Pulse until finely chopped.
14With the food processor running, slowly pour in the olive oil and process until smooth.
15Season with salt and pepper to taste.
16Remove the lamb from the oven and let it rest for 10-15 minutes before carving.
17This allows the juices to redistribute throughout the meat.
18Slice the lamb into individual chops and serve with the mint pesto on the side.
Tips: For a crispier crust, sear the lamb in a hot pan before roasting. Adjust cooking time based on the thickness of the lamb racks and your desired level of doneness.
Watch Video Of How Roasted Rack of Lamb with Herbs Works
This roasted rack of lamb recipe is always a hit with my family – we love serving it on special occasions or just as a treat on a weeknight.
One of my favorite things about this recipe is how easily you can customize it to suit your tastes – add some extra garlic or herbs to give it an extra boost of flavor.
When reheating leftovers, try adding some extra veggies like carrots or broccoli to make it feel like a brand-new meal.
❓ Frequently Asked Questions About Roasted Rack of Lamb with Herbs
Q: What type of lamb is best for this recipe?
A: Look for a rack of lamb with at least 8 bones – this will ensure even cooking and plenty of tender meat.
Q: Can I use a boneless rack of lamb?
A: While you can use a boneless rack, it won’t have the same depth of flavor as a traditional rack with bones.
Q: How long does it take to cook a rack of lamb?
A: Cooking time will depend on the size of your lamb and your desired level of doneness – generally, it takes around 20-25 minutes per pound.
Q: Can I cook a rack of lamb in advance?
A: Yes, you can cook the lamb ahead of time and reheat it later – just be sure to let it rest before serving.
Q: What’s the best way to store leftover roasted lamb?
A: Store leftover lamb in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
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