Roasted Rack of Lamb with Garlic and Herbs
A special and elegant entrée, rack of lamb is perfect for a spring celebration dinner! The garlic and herb-forward marinade seasons the meat with key, classic flavors. Make the meal complete by serving the lamb with mashed potatoes and spring asparagus.
Ingredients
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon fresh thyme leaves
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup Dijon mustard
- 1/2 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1/4 cup olive oil
- 1 (8 bone) rack of lamb, trimmed and Frenched
Directions
- In a small food processor, combine garlic, rosemary, thyme, salt, and pepper. Pulse until garlic is finely minced.
- Add Dijon mustard, Worcestershire sauce, balsamic vinegar, honey, and olive oil. Pulse again until blended.
- Place rack of lamb in a large plastic bag or container. Pour marinade over the meat and rub in thoroughly. Refrigerate for at least 2 hours.
- Remove lamb from refrigerator and let come to room temperature for 30-45 minutes before roasting.
- Preheat oven to 450°F. Line a roasting pan with foil and spray lightly. Wrap lamb bones in foil to prevent burning.
- Place lamb bone-side down, fat side up, on prepared pan. Roast for 10 minutes until seared.
- Reduce oven temperature to 300°F. Continue roasting for 10-20 minutes, or until desired internal temperature is reached. Use a probe thermometer for best results.
- Remove lamb from oven and let rest covered with foil for 10-15 minutes. Slice between bones (or every two bones) and serve hot.