Herb Crusted Rack of Lamb is the perfect entree for Easter, but it is also great for an anytime weeknight or weekend supper.
A Rack of lamb is a beautiful presentation, but is easy and fast to prepare; it cooks in about 20 minutes!
If you are serving just a few people make one rack of lamb; serving a crowd...2 or 3 racks of lamb. It is easy to accommodate any number of people. Plan on 2 ribs per person.
If you have tried lamb in the past and didn't care for it, try this recipe. It is so good, and my secret to really tender meat is dry-brining. See below for details!
Growing up we always had lamb for Easter. Usually, I make a roasted leg of lamb, which is great for a crowd. This year, I wanted to mix it up a bit by making a rack of lamb.
I often grill lamb chops or a rack of lamb in the summer. For Easter, I did not want to mess with the grill.
A rack of lamb cooks up quickly, in about 20 minutes, unlike a roast which takes much longer. So you can come home from church, let the pre-seasoned rack of lamb sit out for 20 minutes to take off the chill, and cook it in 20 minutes if you wish!
Also, this is a great entree any day of the week, or any time of the year. It can be a causal quick supper or a holiday meal!
I always serve lamb with my Honey Glazed Mint Carrot recipe that I have made for Easter for as long as I can remember. They are SOOO good, savory, and sweet, my favorite combo! Make them the night before for a stress-free holiday meal. And mint is the perfect companion to lamb.
My favorite Easter side dish is Honey Glazed Mint Carrots.
Click on the name above where highlighted to get the step-by-step recipe!
The Ingredients:
Kosher Salt
Two 8-rib racks of lamb, French cut, approximately 2 pounds each
For the herb crust/and the herb dressing on the side: The ingredients below will make extra herb sauce/dressing to serve on the side.3/4 cup of fresh parsley leaves, chopped finely
1/4 cup of fresh cilantro leaves, chopped finely
4 tablespoons of olive oil
2 tablespoon of Dijon Mustard
2 tablespoons of rosemary leaves
12 cloves of garlic, minced or grated
The zest and juice of one lemon
Kosher salt and ground pepper
The Recipe:
Buy one or two (or more) frenched racks of lamb. I found this rack of lamb at The Fresh Market already frenched. If you can not find it at your grocery store, talk to your butcher. A frenched rack of lamb is when the fat and meat are removed from the bones, which makes a prettier presentation.
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2. Dry Brining: Brining is the secret to really juicy and delicious meat. Brining helps increase moisture in foods. This is an optional step, but if you have the time, it will be worth it!
Wet brining uses more salt, and takes up more space in your refrigerator.
I like dry brining because it is easy, takes up less space in the refrigerator, uses less salt, and is less messy. But most importantly it has a really good result.... juicy meat on the inside with a more intense complex flavor, and better browning on the outside. I could go into the science of browning and the Maillard reaction....but just trust me, it tastes better!
Directions for dry brining: Heavily salt the meat all over with Kosher salt. Leave in the refrigerator on a sheet pan uncovered overnight or up to 36 hours. No need to wash off the salt.
This roast was left in the refrigerator for 36 hours, and wow! The taste was fantastic! Just ask my husband and son!
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3. For the Herb Crust:
Put the ingredients for the herb crust in a food processor and puree to a paste. Spread the mixture all over the lamb, avoiding the bones. Let the lamb sit out for 20-30 minutes to come closer to room temperature. Preheat the oven to 450 degrees.
4. Place the lamb on a baking sheet with a rack, sprayed with cooking oil, or lined with parchment paper. Roast the lamb, fat side up, at 450 degrees for 15-20 minutes or until an internal temperature of 130 degrees for medium-rare.
5. Transfer to a cutting board, and cover loosely with foil. Let rest for 10-15 minutes.
6. Stand the ribs up, rib bones facing the ceiling, and cut between the ribs. Sprinkle the cut ribs with olive oil and drippings from the pan.
Add add salt additional salt and pepper to taste. Serve with extra herb dressing, and/or make an additional Mint Chimichurri Sauce (see below) or mint pesto. Also, you can serve the lamb with mint jelly. All options are good! Garnish with herbs and lemon slices.
7. Optional Mint Chimichurri Sauce To Serve on the Side.
This is an additional herb sauce that can be served on the side. This sauce is beautiful and bright green, and the mint herbs pair perfectly with lamb.
Blend the following ingredients in a food processor and make a sauce similar to the herb dressing/sauce above.
Puree in a food processor the following: 1/2 cup of packed mint, 1/2 cup of packed fresh parsley, 2 garlic cloves chopped, 1/2 cup of extra virgin olive oil, 1/8 cup of red wine vinegar, 1/2 teaspoon of red pepper flakes, 1/2 teaspoon of salt, and 1/4 cup of diced red onion. Taste and adjust seasonings.
Consider this super easy potato side dish.
The recipe is on the Lipton package, or see my blog post on Meaningful Family Traditions That Celebrate Food, Family, Fun, and the Resurrection for specific details and more recipes and ideas....soon to be posted!
Happy Easter, or another holiday, or even Tuesday! I hope you enjoy this recipe,
.....and Bon appétit! ❤️🐣
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