Description
This herb-infused rack of lamb recipe combines a fragrant rosemary-garlic paste and a quick sear to lock in flavor, followed by oven roasting to achieve a perfect medium-rare finish. Ideal for a special dinner, it delivers tender, juicy meat with a zesty lemon kick.
Ingredients
Scale
Meat
- 1 frenched rack of lamb (about 1.5 pounds)
Marinade and 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’s ready for roasting the lamb.
- Season Lamb: Pat the rack of lamb dry with paper towels and season generously with salt and black pepper on all sides to enhance flavor.
- Sear Lamb: Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the lamb on all sides for 2-3 minutes until browned to develop a flavorful crust. Remove from heat.
- Prepare Garlic-Rosemary Paste: In a small bowl, combine minced garlic, chopped rosemary, lemon zest, lemon juice, and Dijon mustard to make a flavorful paste.
- Coat Lamb: Brush the rosemary garlic mixture evenly over the seared lamb, thoroughly coating the meat side to infuse it with aromatic flavors.
- Roast: Place the skillet with the lamb into the preheated oven and 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 on a cutting board for 5-10 minutes. Resting allows juices to redistribute for tender slices.
- Serve: Slice into individual chops and serve warm with your favorite sides for a delicious meal.
Notes
- For a more well-done lamb, roast longer until your desired doneness is reached.
- Use a meat thermometer to check internal temperature for perfect results.
- Letting the lamb rest before slicing preserves juiciness and tenderness.
- Pair with roasted vegetables or a fresh salad for a complete meal.
- The Dijon mustard in the paste helps the herbs and garlic adhere to the meat and adds tangy flavor.