Ingredients
3 cloves garlic
3 tbsp. fresh rosemary leaves
1 tbsp. fresh thyme leaves
1/2 tsp. kosher salt, plus more for sprinkling
2 tbsp. extra-virgin olive oil
2 (8-rib) frenched racks of lamb (about 1 1/4 lb. each)
Freshly ground black pepper
Freshly chopped parsley, for garnish
Lemon wedges, for serving
Preparation
Step 1In a food processor, pulse garlic, rosemary, thyme, and salt until minced. Drizzle in olive oil and process until a paste forms. Step 2Place lamb on a large rimmed baking sheet and season all over with salt and pepper. Coat tops with herb rub and let sit at room temperature for 1 hour.Step 3Meanwhile, preheat oven to 450°. Roast lamb 25 to 30 minutes for medium-rare, or until a thermometer inserted in the center reads 125°. Step 4Tent with foil and let rest 15 minutes before carving into chops.Step 5Sprinkle with parsley and serve with lemon wedges.
Make a garlic-herb paste. It adds a huge amount of flavor without a ton of work (or time). Pulse olive oil, garlic, and fresh herbs in a food processor (or blender), then let the meat marinate in it for an hour or so. You can also place the lamb in the refrigerator and let marinate overnight. Just set the lamb out at room temperature for an hour before cooking. Room temperature meat cooks more evenly than cold meat. Roast it at 450°. After marinating, just throw it in the oven until cooked to your liking (25 minutes for medium rare). To check your meat’s temperature, insert a meat thermometer into the thickest part of the meat, without touching the bone. A medium-rare rack of lamb will read somewhere between 125° and 130°. Let it rest. Like with all other meats, you’ll want to let it rest before carving to ensure that all the juices stay locked in. Finish it with lemon juice. Lamb is a tad gamier meat than beef or pork, and the flavors here are all super earthy and warm. A squeeze of lemon juice works wonders to brighten everything up. What sides pair well with lamb? Really, the sky’s the limit. Roasted veggies are always a good choice, especially roasted asparagus. Risotto—say, our mushroom risotto—tastes particularly good alongside lamb, though grain salads, like farro salad, are a healthier alternative. A simple spinach salad + crispy roasted potatoes would also be perfect. If you make this recipe, let us know what you think by rating it below. And post a pic of your own beautiful rack of lamb. 😉
