The most delicious herb-crusted rack of lamb that comes together quickly and easily for a meal that is sure to impress.
Herb-Crusted Rack of Lamb
- 2 8-rib frenched racks of lamb (each rack, 1½ lb), trimmed of all but a thin layer of fat
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 teaspoon olive oil
- 3 large garlic cloves, minced
- 1 tablespoon fresh mint, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 teaspoons fresh rosemary, finely chopped
- 1 teaspoon kosher salt
- 1½ tablespoons extra-virgin olive oil
Put oven rack in middle position and preheat oven to 350 degrees.
Heat a dry, 12-inch heavy skillet over high heat until hot.
Pat lamb dry, and sprinkle meat all over with salt and pepper. Add oil to hot skillet, brown racks, in two batches if necessary, on all sides (not ends), about 10 minutes per batch.
Coat and roast lamb:
Transfer racks to a small (13x9-inch) roasting pan.
Stir together garlic, herbs, salt and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Cover exposed bones with foil, and roast 15-25 minutes until thermometer inserted diagonally into center of meat registers at your desired temperature. Let stand, covered, 10 minutes. (Internal temperature will rise while lamb stands.)
*Allow internal temperature to be 5-10 degrees less than you like when you remove the roast from the oven; the meat will continue to cook while it sits.
Temperatures after resting:
Bloody rare: 115 to 125 degrees F
Rare: 125 to 130 degrees F
Medium rare: 130 to 140 degrees F
Medium: 140 to 150 degrees F