This fragrant and tender roast rack of lamb with garlic and herb rub is a festive and elegant entrée for the holidays or a special occasion. Ask your butcher to “French” the racks for you (remove the fat and meat from the top couple of inches of bone) for a classic presentation. This roast is lovely served with Pinot Noir Red Wine Reduction Sauce or Mint Chutney. Great sides include Oven Roasted Sweet Potatoes and Green Beans with Wild Mushrooms.
- 3 racks of lamb (8 ribs each), trimmed and “Frenched”*
- Sea salt and freshly ground pepper
- 3 tablespoons good quality olive oil
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 1 large shallot, chopped very fine
- 2 large cloves garlic, chopped very fine
- Season the lamb racks with salt and pepper. Stir together 1 ½ tablespoons of the oil, parsley, rosemary, thyme, shallot and garlic into a thick paste. (Alternatively, blend in a mini food processor). Rub the racks all over with the paste and allow them to sit for 30 minutes.
- Preheat the oven to 425 degrees.
- Heat the remaining 1 ½ tablespoons of olive oil in a large, heavy skillet over high flame. Sear lamb on both sides until a brown crust begins to form, about 4-5 minutes on each side.
- Transfer the lamb racks to a baking pan, with the fat side up. Roast the lamb 20-25 minutes until an instant-read thermometer inserted into the center of the rack reaches 130 degrees (medium-rare).
- Transfer racks to a cutting board. Allow the lamb to rest for 5 minutes. Slice between the bones to cut lamb into chops.
*Notes: Generally allow 3 chops per person, as they are quite small. The recipe can be increased or decreased accordingly.
Copyright 2011 by Jen Hoy