Herb Crusted Rack Of Lamb

2
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"My favorite way to prepare rack of lamb - so easy and so tasty! Adapted from a Williams Sonoma recipe. Most racks come already frenched, but if not, there are lots of videos on how to do it on the internet. I find Gordon Ramsay's the best."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (603.6 g)
  • Calories 1401.7
  • Total Fat - 121.2 g
  • Saturated Fat - 40.5 g
  • Cholesterol - 248.3 mg
  • Sodium - 244.2 mg
  • Total Carbohydrate - 23.4 g
  • Dietary Fiber - 6.7 g
  • Sugars - 5.5 g
  • Protein - 61.2 g
  • Calcium - 150.5 mg
  • Iron - 9.5 mg
  • Vitamin C - 115.3 mg
  • Thiamin - 0.6 mg

Step 1

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 rack of lamb, cover and refrigerate for at least 1 hour or up to overnight.

Step 2

Preheat an oven to 400ºF.

Step 3

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.

Step 4

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 rack, away from the bone, registers 130ºF for medium-rare, about 15-18 minutes, or until done to your liking. We like it very rare, so only cook it to 125ºF.

Step 5

Transfer the rack to a cutting board and let rest for 5 minutes. Carve into individual chops and serve the lemon wedges alongside.

Tips & Variations


No special items needed.

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