Garlic-Herb Crusted Rack of Lamb Recipe

Meta Description: Impress guests with this elegant and flavorful garlic-herb crusted rack of lamb. A tender, juicy, and beautifully roasted centerpiece perfect for any special occasion or gourmet dinner.

Garlic-Herb Crusted Rack of Lamb Recipe

If you’re looking to impress your guests with a gourmet dinner, look no further than this succulent, flavor-packed Garlic-Herb Crusted Rack of Lamb. It’s juicy, tender, and roasted to perfection with a caramelized crust that locks in bold, savory flavors.

Prep Time: 15 minutes
Marinate Time: 2–4 hours (optional but recommended)
Cook Time: 20–25 minutes
Servings: 4–6

Ingredients

For the Rack of Lamb:

• 1 full rack of lamb (8 ribs, approx. 1.5 to 2 pounds)
• Salt and freshly ground black pepper (to taste)
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard (optional)

Garlic-Herb Crust:

• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon smoked paprika
• 1 tablespoon lemon zest (optional)
• 1 tablespoon balsamic vinegar (optional)
• 1/2 teaspoon crushed red pepper flakes (optional)

Equipment Needed

• Sharp knife
• Mixing bowl
• Baking tray or roasting pan
• Meat thermometer
• Aluminum foil
• Cast-iron skillet (optional for searing)
• Basting brush (optional)

Instructions

1. Clean & French the Rack:
Trim excess fat and sinew from the ribs. Lightly score the fat cap for better seasoning penetration.

2. Season the Meat:
Rub both sides with salt and black pepper. Set aside while preparing the herb crust.

3. Make the Garlic-Herb Paste:
In a bowl, mix olive oil, garlic, rosemary, thyme, parsley, paprika, lemon zest, balsamic vinegar, and red pepper flakes into a paste.

4. Marinate:
Rub the herb paste all over the rack. Cover and refrigerate for 2–4 hours (or overnight). Let come to room temperature before cooking.

5. Sear the Rack (Optional):
Heat a cast iron skillet over medium-high heat. Sear the lamb 2–3 minutes per side until browned. Brush with Dijon mustard.

6. Roast the Rack:
Preheat oven to 400°F (200°C). Place lamb bone-side down on a foil-lined tray.

Roast until desired doneness:

• Rare: 120°F (49°C)
• Medium-rare: 125–130°F (52–54°C)
• Medium: 135°F (57°C)

Remove from oven and tent with foil. Rest 10 minutes.

7. Slice and Serve:
Slice between each rib. Garnish with fresh herbs and serve.

Serving Suggestions

• Garlic mashed potatoes
• Roasted carrots or asparagus
• Wild rice or couscous
• Mint yogurt sauce or chimichurri

Wine Pairing

• Red: Cabernet Sauvignon, Syrah, Merlot
• White: Lightly oaked Chardonnay

Tips for Success

• Use a meat thermometer.
• Rest the meat after roasting.
• Marinate longer for richer flavor.

Variations:

• Mediterranean: Add olives, oregano, sun-dried tomatoes.
• North African: Use cumin, coriander, cinnamon, harissa.
• Asian Fusion: Add soy sauce, ginger, sesame oil.

Storage & Reheating

• Store leftovers in airtight container in fridge for 3–4 days.
• Reheat in oven at 325°F for 10–15 minutes. Avoid microwaving.

Conclusion

This Garlic-Herb Crusted Rack of Lamb is a showstopping dish that’s both elegant and easy to make. Perfectly roasted and packed with flavor, it’s ideal for any celebration or special dinner. Serve it up with your favorite sides and enjoy a meal to remember.

Keywords: rack of lamb recipe, garlic herb crusted lamb, roasted lamb dinner, elegant lamb main course, lamb with rosemary and garlic