Description
This perfectly roasted rack of lamb recipe features a flavorful garlic and rosemary crust with a hint of lemon zest, seared to lock in juices and oven-roasted to medium-rare perfection. A simple yet elegant dish ideal for special occasions or a gourmet dinner.
Ingredients
Scale
Meat
- 1 frenched rack of lamb (about 1.5 pounds)
Marinade & Seasoning
- 2 Tablespoons olive oil
- 2 cloves garlic (minced)
- 1 Tablespoon fresh rosemary (finely chopped)
- 1 teaspoon lemon zest
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for roasting the lamb.
- Prepare Lamb: Pat the rack of lamb dry with paper towels, then season generously with salt and black pepper on all sides to enhance the natural flavors.
- Sear Lamb: Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the lamb for 2-3 minutes per side until a golden-brown crust forms. Remove the skillet from heat.
- Make Herb Mixture: In a small bowl, combine the minced garlic, chopped rosemary, lemon zest, lemon juice, and Dijon mustard. Mix until it forms a smooth paste.
- Coat Lamb: Brush the rosemary garlic mixture evenly over the seared rack of lamb, coating the meat side thoroughly to infuse flavor.
- Roast: Transfer the skillet with the lamb to the preheated oven. Roast for 12-15 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare doneness.
- Rest: Remove the lamb from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring tender and juicy meat.
- Serve: Slice the rack into individual chops and serve warm with your favorite side dishes. Enjoy!
Notes
- Use a meat thermometer for best results to achieve your preferred level of doneness.
- Resting the lamb is crucial for juicy meat; do not skip this step.
- Additional herbs like thyme or mint can be added to the herb mixture for varied flavors.
- For a spicy twist, add a pinch of crushed red pepper flakes to the herb paste.
- Ensure the skillet used is oven-safe to seamlessly transfer from stovetop to oven.
