Garlic & Herb Crusted Rack of Lamb is something I like to make when I want something fancy. It’s not something I make daily because it is a pricey cut of meat. I use to only order it at restaurants but I learned that it’s fairly easy to make at home. The garlic and herbs give the lamb a great flavor on top of the lamb having it’s own distinct great flavor. This dish is perfect for a holiday dinner or anything to celebrate a special occasion.
Rack of Lamb Ingredients
Rack of lamb is to me the best part of the lamb. It comes from the rib portion of the lamb. A “frenched” rack is most popular and is going to give you that restaurant quality look. Frenched means the bones are exposed and have been cleaned of fat and anything else attached to them.
The herbs used in this recipe are dried because they are always on hand. If you have fresh herbs, by all means use them! You just have to use more than the recipe calls for since dried are more concentrated.
Cooking an Easy Rack of Lamb
Combine the garlic, seasoning, and oil together and mix. Spread the mixture evenly on the rack including the back and sides.
Place lamb in zip lock bag and let marinate for 2 hours or overnight. Be sure to take lamb out of fridge 30 minutes to an hour before you cook it.
Heat oil in a cast iron skillet. Place the rack of lamb fat side down in the skillet and cook for 3 minutes. Flip the rack over and cook for another 3 minutes before transferring to a 450° oven for 30 minutes.
Be sure to let the garlic and herb rack of lamb rest before slicing. Doneness of lamb is perfect!
Things to serve with Rack of Lamb
Suggested Equipment for Recipe
Garlic and Herb Rack of Lamb
Ingredients
- 1 frenched rack of lamb
- 6 cloves garlic minced
- 3 tbsp olive oil
- 1/2 tsp dried parsley
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp crushed red pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp pepper
- 1/2 tsp salt
Instructions
- Combine the garlic, seasoning, and oil together and mix. Spread the mixture evenly on the rack including the back and sides.
- Place lamb and let marinate for 2 hours or overnight. Be sure to take lamb out of fridge 30 minutes to an hour before you cook it.
- Heat oil in a cast iron skillet. Place the rack of lamb fat side down in the skillet and cook for 3 minutes. Flip the rack over and cook for another 3 minutes before transferring to a 450° oven for 30 minutes.
- Let rest for 10-15 minutes before slicing.
