Description
A rack of lamb is an elegant, show-stopping cut prized for its tenderness and rich, slightly sweet flavor. Carved from the rib section, it features beautifully marbled meat perched atop clean, curved bones, making it as striking to serve as it is to eat. When cooked well, the meat is buttery and juicy with a delicate, earthy depth that pairs effortlessly with herbs, garlic, and a kiss of char. It’s refined, indulgent, and unmistakably special—the kind of dish that feels celebratory the moment it hits the table.
Cooking Instructions
🔥 Herb-Crusted, Garlic-Roasted Rack of Lamb
Why this works: hard sear for flavor, quick roast for tenderness, herbs + garlic for that unmistakable lamb magic.
1️⃣ Prep the star
Pat the rack dry. Trim excess fat if needed and season generously with:
Salt & black pepper
Minced garlic
Fresh rosemary and thyme (chopped)
Olive oil
Optional flex: Dijon mustard brushed lightly over the meat (chef move)
Let it sit 20–30 minutes.
2️⃣ Sear for flavour
Heat a heavy skillet over medium-high with a little oil.
Sear the lamb fat-side down first, then all sides, until deeply golden—about 2 minutes per side.
This step builds that crave-worthy crust.
3️⃣ Roast to perfection
Transfer the skillet to a 400°F (205°C) oven.
Roast until internal temp hits:
125–130°F (52–54°C) for medium-rare (ideal)
135°F (57°C) for medium
Usually 10–15 minutes, depending on thickness.
4️⃣ Rest & slice
Rest 8–10 minutes (critical).
Slice between the bones into gorgeous chops.
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