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.

Sliced lamb chops garnished with rosemary on a white oval plate, with fresh herbs and a jar of olive oil in the background on a pink surface.

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

A raw rack of lamb on a wooden board, surrounded by fresh rosemary, thyme, a bowl of salt and pepper, minced garlic, and a dish of butter.

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.

Raw rack of lamb seasoned with herbs on a wooden cutting board, surrounded by fresh rosemary, thyme, a small glass bottle of olive oil, and a wooden spoon, on a pink surface.

A roasted rack of lamb with herbs rests on a dark baking sheet, set against a pink background.

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.

A cooked rack of lamb garnished with herbs sits on a wooden cutting board, surrounded by sprigs of fresh herbs, a pepper grinder, and a small bottle of olive oil.

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

Tender, juicy herb-crusted rack of lamb made with garlic, rosemary, thyme, and butter. Simple, elegant, and perfect for holidays or special dinners.

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Ingredients

1 rack of lamb about 1.5 pounds, Frenched
2 tablespoons butter
¼ cup olive oil
2 cloves garlic minced
1 teaspoon Borsari Season Salt Blend or similar savory blend
1 tablespoon fresh rosemary minced
1 tablespoon fresh thyme minced

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.

Nutrition

Calories: 2543kcalCarbohydrates: 4gProtein: 73gFat: 248gSaturated Fat: 97gPolyunsaturated Fat: 20gMonounsaturated Fat: 115gTrans Fat: 1gCholesterol: 437mgSodium: 461mgPotassium: 1030mgFiber: 1gSugar: 0.1gVitamin A: 1091IUVitamin C: 14mgCalcium: 127mgIron: 9mg

Notes

Pat the lamb completely dry before seasoning, this helps it sear and brown properly.
Don’t skip the sear; searing on all sides first locks in the crust and juices before roasting.
Use a meat thermometer for accuracy: 135°F for medium-rare, 140–145°F for medium.
Let the lamb rest under foil for at least 10 minutes after roasting. This is essential for redistributing the juices and keeping it tender.
You can season the lamb and refrigerate it up to 12 hours ahead for easier prep.
Most butchers will French the bones for you at no extra charge if your rack isn’t already prepped.
To make two racks, roast them side by side without overcrowding the pan.

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Herb Crusted Rack of Lamb

Why You’ll Love This Herb Rack of Lamb

Ingredients Needed To Make Rack of Lamb