Rack of Lamb with Herbs and Garlic

We love lamb! I’ve shared quite a few of my favorite lamb recipes with you, including my grilled butterflied leg of lamb and my most-pinned recipe on Pinterest, my lemon oregano lamb shoulder chops recipe. Lamb has such a beautiful flavor and it’s easily showcased when simply paired with fresh herbs and garlic. My rack of lamb recipe is no exception; this is literally packed with garlic and fresh herbs, which gives it a flavorful crust.

Rack of lamb isn’t hard to prepare and this cooking method works well even if you want to change up the crust to something different.

Easy Rack of Lamb with Herbs and Garlic Recipe

• 1 1 3/4  – 2 lb. rack of lamb
• 8 cloves garlic, minced
• 2 tablespoons fresh oregano, chopped
• 1/4 cup fresh rosemary, chopped
• 1 cup fresh parsley, chopped
• 1 teaspoon kosher salt
• 2 tablespoons olive oil

1. With a sharp knife, score through the fat of the lamb in a crosshatch pattern, cutting all the way through the fat but not into the meat
2. In a small bowl, mash and mix the garlic, herbs, salt, and olive oil together
3. Rub the mixture onto the lamb, pressing it into the sliced fat, until evenly coated
4. Refrigerate for a few hours or overnight
5. Remove lamb from refrigerator 1 hour before cooking
6. Place lamb on a large sheet pan or shallow roasting pan
7. Preheat broiler
8. Place a few inches under the broiler until crust and fat start to brown, rotating if necessary to help with even browning, typically around 6-7 minutes.
9. Remove and preheat oven to 325º
10. Insert a probe thermometer into the thickest part of the loin, being sure to not let the probe touch a bone
11. Roast until lamb reaches 124º and remove from oven
12. Cover lightly with a piece of aluminum foil and let rest 15 minutes before slicing

This produces a medium-rare lamb that leans towards medium. If you want it more towards rare, remove the lamb at 120º.

These lamb chops are tender, flavorful and perfect for a romantic dinner for two or a dinner party.

As I mentioned before, this method works well even if you want to change up the crust with different herbs, dijon mustard, shallots, etc. A sprinkle of fresh acid, such as lemon juice or your favorite vinegar right before roasting is also delicious.

Love lamb? I compiled some of my other lamb recipes recently, so be sure to check them out on my Easy Lamb Recipes post.

If you’ve ever wanted to know how to cook a rack of lamb, now you see just how easy it can be. Enjoy!