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Herb-Crusted Rack of Lamb

Herb-Crusted Rack of Lamb

Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4 Serves 4.
Part of the rib section, a rack of lamb typically includes 8 chops and boasts rich, tender meat. For the best flavor, roast the lamb using high heat just until it is medium-rare.


  • Zest of 1 lemon
  • 4 garlic cloves, finely chopped
  • 1 Tbs. crushed dried rosemary
  • 1 Tbs. crushed dried thyme
  • 1⁄4 cup plus 2 Tbs. extra-virgin olive oil
  • 2 racks of lamb, Frenched
  • Salt and freshly ground pepper, to taste
  • 1 lemon, cut into 8 wedges


In a small bowl, stir together the lemon zest, garlic, rosemary, thyme and the 1D4 cup olive oil. Spread the mixture evenly over the racks of lamb, cover and refrigerate for at least 1 hour or up to overnight.

Preheat an oven to 400ºF.

Season the racks of lamb with salt and pepper. In a large ovenproof sauté pan over medium-high heat, warm the 2 Tbs. oil. Add the lamb and cook until browned on both sides, about 7 minutes total. Transfer the pan to the oven and cook until the lamb is well browned and an instant-read thermometer inserted into the thickest part of the racks, away from the bone, registers 130ºF for medium-rare, about 15 minutes, or until done to your liking.

Transfer the racks to a cutting board and let rest for 5 minutes. Carve into individual chops and serve the lemon wedges alongside.
Serves 4.
Williams-Sonoma Kitchen.