Herbed Rack of Lamb

What does lamb taste like?

Lamb is red meat, like beef, but with a more gamey taste, like venison. This is due it's fats, and how intense the flavor is depends on the lambs diet and the cut of meat. Here is a great article from Cooks Illustrated that explains in more detail. I don't love the flavor, but I don't hate it, either. I save making it for special occasions like Easter.

What does Frenched mean in rack of lamb?

Frenched means the rib bones are exposed at one end by cutting back the fat and meat. Butchers can do this for you, and most grocery stores sell them already frenched.

Looking for more lamb recipes? Try these:

Gluten Free Lamb Fajitas from Fearless Dining

Cast Iron Grilled Lamb Chops  from Mediterranean Latin Love Affair

The Best Shepherd's Pie Recipe from House of Nash Eats

Side dishes for your Easter dinner:

Lemon Parmesan Roasted Cauliflower

The Best Scalloped Potatoes 

Bacon Ranch Green Onion Pasta Salad

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5 from 1 vote

Herbed Rack of Lamb

Classic Herbed Rack of Lamb, marinated in olive oil, garlic, and fresh herbs, makes a simply elegant main course for Easter.

Prep Time4 hours hrs

Cook Time45 minutes mins

Total Time4 hours hrs 45 minutes mins

Course: Entree

Cuisine: French

Servings: 4

Calories: 588kcal

Author: Bernadette Martin

Ingredients

• 1 ½ pound Frenched* rack of lamb
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh oregano (Greek or regular)
• 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried, crushed between your fingers)
• 1 teaspoon fresh thyme, chopped (½ teaspoon dried)
• ½ teaspoon coarse Kosher sea salt
• ¼ teaspoon fresh ground black pepper
• ¼ cup olive oil
• 1 tablespoon fresh squeezed lemon juice (½ of a lemon)

Instructions

• Combine the minced garlic, chopped oregano, rosemary, thyme, sea salt, and black pepper with the olive oil and lemon juice to create a rub. Mix well.
• Rub the lamb rack all over with the rub. Place the lamb with the rub in a large freezer bag, squeeze out the air and seal. Place the bag on a plate and refrigerate for at least 2-3 hours, turning occasionally, up to overnight.
• Bring the lamb out of the refrigerator at least one hour before baking. Score the fat with a sharp knife all over. Preheat the oven to 450F.
• Remove the rack from the bag and place on a baking pan. Cover the exposed ribs with aluminum foil.
• Roast on the middle shelf of the oven for 10-15 minutes to brown the top, then reduce the heat to 300F. Continue to roast for 10-30 minutes longer, checking the temperature after 10 minutes, until the meat in the middle of the rack reaches desired temperature, 120-125 Rare, 135-145 medium.

Notes

Prep time includes shortest marinating time. Cook time is for medium. *Frenched lamb is cut so that the rib bones are exposed. A rack of lamb purchased in a grocery store will normally be already Frenched, or ask your butcher to do it for you.

Nutrition

Calories: 588kcal | Carbohydrates: 1g | Protein: 18g | Fat: 56g | Saturated Fat: 20g | Cholesterol: 94mg | Sodium: 361mg | Potassium: 251mg | Vitamin A: 45IU | Vitamin C: 2.7mg | Calcium: 41mg | Iron: 2.3mg