Ingredients
- 1 rack of lamb (about 8 ribs, ~1–1.2 kg / 2–2.5 lb), frenched if desired
- 2 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 tsp Dijon mustard
- 1 tbsp balsamic vinegar
- 1 tsp honey (optional)
- Salt and freshly ground black pepper, to taste
- Optional: 1–2 tbsp finely chopped parsley for garnish
Equipment
- Oven-safe skillet (cast iron ideal) or roasting pan
- Meat thermometer (recommended)
- Sharp carving knife
Step-by-step Method (site-friendly)
1. Preheat oven
Preheat your oven to 450°F (230°C).
2. Prepare the lamb
Pat the rack of lamb dry with paper towels. Trim excess fat if needed and, if not already frenched, you can remove meat from the rib tips for a cleaner presentation.
3. Make the herb marinade
In a small bowl combine:
- 1 tbsp olive oil
- Minced garlic
- Chopped rosemary
- Thyme leaves
- Dijon mustard
- Balsamic vinegar
- Honey (if using)
- ½–1 tsp salt and a few grinds of black pepper
Whisk until smooth.
4. Marinate
Rub the marinade evenly over the lamb, pressing it into the meat. For best flavor, cover and refrigerate for 30 minutes to 2 hours. If marinating longer than 30 minutes, bring lamb back to room temperature for about 30 minutes before cooking.
5. Sear the lamb
Heat the remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the lamb, fat side down first, for 2–3 minutes until well browned; then sear the other sides 1–2 minutes to develop color.
6. Roast
Place the skillet in the preheated oven. Roast for:
- 15–18 minutes for medium-rare (internal temp 125°F / 52°C when you remove from oven — will rise while resting)
- 18–22 minutes for medium (remove at 135°F / 57°C)
Adjust time slightly for larger or smaller racks; use thermometer for accuracy.
7. Rest
Remove the lamb and transfer to a cutting board. Tent loosely with foil and rest 10 minutes — this allows juices to redistribute and the internal temperature to rise ~5–7°F (3–4°C).
8. Slice and serve
Slice between the ribs into individual chops. Arrange on a platter, garnish with chopped parsley if desired, and serve immediately with your favorite sides.