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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
 

  1. Preparation: Pat the rack of lamb dry with paper towels to remove excess moisture.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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