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.

Course Dinner

Cuisine American, French

Keyword Homemade, Lamb

Calories 2543kcal

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.

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.