Herb-Crusted Rack of Lamb

ByBrian Bateman

Ingredients:

  • 1 rack of lamb, frenched (about 8 ribs)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions:

1. Preparing the Rack of Lamb:

  1. Preheat your oven to 450°F (230°C).
  2. In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, salt, and pepper to create a herb paste.

2. Seasoning the Lamb:

  1. Pat the rack of lamb dry with paper towels.
  2. Rub the herb paste all over the lamb, ensuring it is evenly coated.

3. Searing the Lamb:

  1. Heat a large ovenproof skillet over medium-high heat.
  2. Add a bit of olive oil to the skillet.
  3. Place the lamb in the skillet, fat side down, and sear for about 2-3 minutes until browned.
  4. Flip the lamb over and sear the other side for another 2-3 minutes.

4. Roasting the Lamb:

  1. Transfer the skillet to the preheated oven.
  2. Roast the lamb for 15-20 minutes for medium-rare (internal temperature of 135°F or 57°C) or longer if you prefer your lamb more well-done.
  3. Remove the lamb from the oven and cover loosely with foil. Let it rest for 10 minutes before carving.

5. Serving:

  1. Slice the rack of lamb between the ribs into individual chops.
  2. Arrange the chops on a serving platter.

6. Storing:

  1. Refrigeration: Store any leftover lamb in an airtight container in the refrigerator for up to 3 days.
  2. Reheating: Reheat the lamb in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until warmed through.

Tips:

  • For an extra layer of flavor, you can add a tablespoon of balsamic vinegar to the herb paste.
  • Serve the lamb with roasted vegetables or a fresh salad for a complete meal.
  • Make sure to let the lamb rest after roasting to ensure it remains juicy and tender.

Enjoy this elegant and flavorful Herb-Crusted Rack of Lamb, perfect for special occasions or a gourmet dinner at home!

Senior Editor at CyrusRamsey.com A seasoned journalist and an enthusiastic food lover, Brian Bateman serves as the Senior Editor for CyrusRamsey.com, where he marries his passion for storytelling with his love for all things culinary.

Brian brings with him a wealth of experience in the digital publishing industry and an insatiable appetite for uncovering the world's best dining experiences.

When he isn't tasting his way around the globe or writing about it, Brian enjoys honing his cooking skills and experimenting with international cuisine in his home kitchen. He firmly believes that understanding the process of creating a dish enhances the experience of consuming it.

In addition to his adventures in journalism and culinary exploits, Brian is also a skilled website developer and a passionate community organizer. A self-taught coder, he enjoys building and optimizing websites in his spare time, always keen to learn about the latest digital trends.

This interest extends to social media, where he runs the largest food-centric group in Wisconsin: Milwaukee Foodie. https://www.facebook.com/groups/milwaukeefoodie boasts over 140,000 members, is a lively platform where fellow food enthusiasts from Milwaukee and beyond share their culinary discoveries, restaurant recommendations, and mouthwatering recipes.

It's a testament to Brian's commitment to fostering a vibrant, interactive foodie community that extends beyond the virtual pages of CyrusRamsey.com, echoing his love for food and people in the heart of America's Dairyland.

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