Dinner

Garlic and Herb Crusted Rack of Lamb

March 26, 2024

Rack of lamb is a favorite in my family, especially around Easter time. This recipe pan sears the lamb first, rendering all of that fat and getting nice caramelization before slathering in a delicious herb sauce. We serve our lamb with mint jelly, but I also love a nice garlicky lemony minty yogurt sauce here. As part of a buffet, account for at least 2 chops per person.

Garlic and Herb Crusted Rack of Lamb

Pin It Print It

Ingredients

2 racks of lamb, frenched, about 1.5-2 lbs each
1/4 cup finely chopped fresh rosemary
1/4 cup finely chopped fresh thyme
2 cloves garlic
1/4 tsp shawarma seasoning blend, or your seasoning of choice, optional
1/4 cup vegetable oil
kosher salt and black pepper to taste

Instructions

Preheat your oven to 450ºF
With a sharp knife, score the fat cap of the lamb, this will help the fat render. Season the outside with about 1 tsp of kosher salt per rack and let rest at room temperature for about 20-30 minutes.
Preheat a large stainless steel pan over medium heat. Add about 1 tbsp of vegetable oil to coat the pan. Pat the lamb dry with paper towel before searing. Sear the lamb racks, fat cap side down, until golden brown, about 5-7 minutes. Sear 1 at a time if needed.
While the lamb is searing, make the herb mixture. In a mortar and pestle combine the fresh herbs, garlic, dry seasonings, and a heavy pinch of kosher salt and mash into a fine paste. Alternatively, you can hand-chop the herbs and grate the garlic on a microplane or process with an immersion blender or food processor. Add 3 tbsp of vegetable oil and mix to combine.
Transfer the seared lamb racks to a foil line sheet pan with a wire rack, fat cap facing up. Coat in the herb sauce then transfer to the oven for 10-15 minutes for medium rare. Cover the bones with foil if they begin to burn.
Serve with mint jelly.