Herb Roasted Rack of Lamb

Have you seen a rack of lamb in the grocery store or at your butcher’s and wondered how to cook it? Today, I will share my recipe for the perfect, simple herb roasted rack of lamb. Crafting an elegant and easy meal doesn’t have to be complicated.

Last Saturday, I decided to make this for lunch, pairing it with baked salmon, a simple tomato cream pasta using fresh tomatoes, and a salad. The whole meal came together quickly and effortlessly, perfect for a day filled with cleaning, shopping, and relaxing.

The ingredients for this herb-roasted rack of lamb were inspired by what I had on hand. I seasoned the rack of lamb with garlic, oregano, parsley, and thyme, then roasted it to golden-brown perfection. As the delicious aroma filled my kitchen, I knew it was almost ready.

This lamb is a showstopper, with its tender meat and fragrant herbs making it perfect for a quick Saturday meal like I made, special occasions, or even a fancy weeknight dinner.

In the Caribbean, we tend to prefer our meat well done, but you can follow the cooking guidelines below to suit your taste. This recipe is not only delicious but also highlights the joy of preparing a gourmet dish at home with simplicity.

I hope this easy and delightful recipe becomes a staple in your kitchen!

Tips for Success

• Choosing the Lamb: Opt for a high-quality rack of lamb from a reputable butcher for the best results. The freshness and quality of the meat significantly impact the final dish.
• Herb Variations: Feel free to experiment with different herbs, such as rosemary or mint, to suit your taste preferences.
• Serving Suggestions: Pair the roasted rack of lamb with either or a combo of the following: a side of roasted vegetables, veggie stir fry, steamed green beans, roasted asparagus, my coconut cilantro rice, freshly steamed rice and stewed red beans, stewed lentils, stewed pigeon peas, or this quick stewed canned red beans with coconut milk, macaroni pie, beet potato salad, or any one of these popular rice recipes, festive quinoa salad, scalloped potatoes, garlic mashed potatoes, or a fresh salad for a complete meal. The possibilities are endless and delicious.

Ingredients you will need to make a roasted rack of lamb:

• rack of lamb, trimmed and frenched
• cloves garlic, chopped
• dried or fresh oregano, chopped
• sprigs parsley, chopped
• thyme leaves, / and or dried rosemary
• breadcrumbs, optional
• salt, or to taste
• black pepper
• extra virgin olive oil, or other neutral oil
•  lemon, squeezed

Other popular lamb recipes:

Stewed Lamb

BBQ lamb – Oven or Grill

Oven Roasted Lamb Chops – BBQ sauce option

Grilled Lamb Kebabs

Curry Lamb with Potatoes

Herb Roasted Rack of Lamb

The ingredients for this roasted rack of lamb recipe were inspired by what I had on hand. I seasoned the rack of lamb with garlic, oregano, parsley, and thyme, then roasted it to golden-brown perfection. As the delicious aroma filled my kitchen, I knew it was almost ready.

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Course: dinner, lunch

Cuisine: American, Mediterranean

Keyword: bbq lamb, how to cook a rack of lamb, roasted rack of lamb

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 7

Calories: 360kcal

Ingredients

• 1 (8 bone) rack of lamb, trimmed and frenched
• 8-12 cloves garlic chopped
• 2 tablespoons dried oregano dried or fresh, chopped
• 4 sprigs parsley chopped
• 1 tablespoon thyme leaves
• 1/2 cup breadcrumbs optional
• 1 teaspoon salt or to taste
• 1/2 teaspoon black pepper
• 3 tbs extra virgin olive oil or other neutral oil
• 1/2 lemon squeezed

Instructions

• Preheat the Oven: Preheat your oven to 400°F to ensure it reaches the proper temperature by the time you’re ready to roast the lamb.
• Prepare the Herbs and Garlic: In a mini food processor, combine the chopped garlic, oregano (if using fresh), parsley, and thyme leaves. Pulse until the mixture is finely chopped and well combined. If using breadcrumbs, combine with the herbs. This herb blend will infuse the lamb with a delightful aroma and flavor.
• Prepare the Lamb: Rinse the rack of lamb under cold water and pat it dry with paper towels. This step is crucial to remove any excess moisture, allowing the seasoning to adhere better to the meat.
• Season the Lamb: Place the lamb on a clean surface or cutting board. Generously season both sides of the lamb with salt and black pepper. Rub the chopped herb and garlic mixture evenly over the entire rack, pressing gently to ensure it adheres to the meat.
• Add Oil and Lemon: Drizzle the olive oil over the seasoned lamb, ensuring it’s evenly coated. Squeeze the juice of half a lemon over the top. The olive oil helps to create a crispy exterior, while the lemon juice adds a fresh, tangy flavor that balances the richness of the lamb.
• Roast the Lamb: Transfer the lamb to a roasting pan or oven-safe dish. Place it in the preheated oven and roast for 20-40 minutes, depending on your preferred level of doneness. For medium-well, aim for an internal temperature of 140°F (60°C), and for well-done, aim for 150°F (65°C). Use a meat thermometer to check the internal temperature to ensure perfect results.
• Rest and Serve: Once the lamb has reached your desired doneness, remove it from the oven and let it rest for about 10 minutes. Resting allows the juices to redistribute throughout the meat, making it more tender and flavorful. After resting, carve the lamb into individual chops and serve immediately.

Nutrition

Calories: 360kcal | Carbohydrates: 9g | Protein: 12g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 54mg | Sodium: 430mg | Potassium: 204mg | Fiber: 1g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 2mg