Easy Herb-Crusted Rack of Lamb
A rack of lamb feels elegant, but it’s surprisingly simple to make, and this version comes out incredibly tender with a golden, herb-infused crust. Fresh rosemary, thyme, garlic, butter, and a savory seasoning blend melt right into the meat as it roasts, giving you restaurant-quality flavor with minimal effort.
This recipe starts with a hot sear for that irresistible crust, then finishes in the oven until perfectly juicy. Whether you’re cooking for a holiday dinner, a date night at home, or just craving something a little special, this rack of lamb is beautifully simple and unbelievably good.
Why You’ll Love This Herb Rack of Lamb
- Beautiful presentation with almost no work
- Classic flavors — garlic, rosemary, thyme, butter
- Perfectly juicy thanks to searing + proper resting
- Beginner-friendly but feels gourmet
- Fast cooking time (under an hour)
Ingredients Needed To Make Rack of Lamb
You only need a handful of fresh, flavorful ingredients:
- A rack of lamb, trimmed and Frenched
- Olive oil for coating
- Garlic for a fragrant crust
- A savory seasoned salt blend
- Fresh rosemary + thyme
- Butter to melt into the meat while roasting
How to Make Herb-Crusted Rack of Lamb
1. Prep the lamb
Pat the meat dry, this helps it brown beautifully.
2. Add the seasoning
Rub the lamb with olive oil, garlic, your seasoning blend, and chopped herbs. Press softened butter on top so it melts into the meat as it cooks.
3. Sear
Give the rack a hot sear on all sides until deeply golden. This step seals in flavor and gives that gorgeous crust.
4. Roast in the oven
Transfer to a baking dish and roast until it reaches your preferred doneness. Medium-rare is classic for lamb, but you can cook longer if desired.
5. Rest the meat
Once out of the oven, tent with foil and let it rest. This keeps it tender and juicy when you slice into those beautiful chops.
Serving Ideas
- Spoon pan juices over each slice
- Serve with roasted potatoes, carrots, or asparagus
- Pair with a Mediterranean salad
- Add a squeeze of lemon for brightness
Frequently Asked Questions
Do I need to French the bones myself?
No, most butchers will do this for you at no extra cost.
Can I prepare the lamb ahead of time?
Yes! You can season the lamb and refrigerate it up to 12 hours before cooking.
Can I double the recipe?
Absolutely. Roast two racks side by side, but don’t overcrowd the pan.
What internal temperature should I aim for?
- Medium-rare: 135°F
- Medium: 140–145°F
Is rack of lamb gamey?
Not when cooked properly, the herbs, garlic, and butter mellow the flavor beautifully.
Herb-Crusted Rack of Lamb
Ingredients
Instructions
- Preparation: Pat the rack of lamb dry with paper towels to remove excess moisture.
- Seasoning: Drizzle the olive oil over the lamb, then sprinkle minced garlic evenly across the surface. Add the Borsari Season Salt Blend, followed by minced rosemary and thyme. Place the butter on top, pressing gently into the meat to adhere.
- Searing: Heat a skillet over medium-high heat. Sear the lamb for about 3 minutes on each side to achieve a nice crust and lock in juices.
- Roasting: Preheat your oven to 400°F (200°C). Place the lamb fat-side up in a baking dish and roast for 20-25 minutes for medium-rare (internal temperature: 135°F/57°C). Reduce the oven temperature to 375°F and continue cooking for an additional 20 minutes for more doneness.
- Resting: Remove the lamb from the oven, tent it with foil, and let it rest for 10 minutes before slicing. This step is crucial for allowing the juices to redistribute, ensuring a tender and juicy final product.
