Herb-Crusted Rack of Lamb

Herb-Crusted Rack of Lamb

Herb-Crusted Rack of Lamb is rated 5.0 out of 5 by 2.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4 to 6

Coated with a simple mixture of garlic and herbs, rack of lamb makes a dramatic presentation, especially when cut into double chops for serving. Serve alongside simply roasted seasonal vegetables and you're prepared for a festive dinner party with minimal effort.

Ingredients:

  • Grated 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, each about 1 1/4 lb. (625 g), frenched
  • Salt and freshly ground pepper
  • 1 lemon, cut into 8 wedges

Directions:

In a small bowl, stir together the lemon zest, garlic, rosemary, thyme and the 1/4 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 (200ºC).

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 (54ºC) 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.

Williams Sonoma Test Kitchen

Rated 5 out of 5 by from Best Rack of Lamb!! I have been using this recipe for many years. My family enjoys the rack of lamb every time. It is our only recipe we use and never fail to please.
Date published: 2018-04-22
Rated 5 out of 5 by from Tried and true Discovered this WS recipe several years ago. This is my "go to" recipe for rack of lamb for family or guests. Guests are always impressed, and it's a requested dish.
Date published: 2013-03-04
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