Garlic Herb Roasted Rack of Lamb – A Perfectly Elegant Feast

Prepare the Rack of Lamb:
If the rack of lamb is not frenched, you can trim the excess fat and clean the bones by carefully cutting away the meat around the bones. Pat the lamb dry with paper towels to ensure a crispy crust.

Make the Herb Marinade:
In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, Dijon mustard, salt, pepper, oregano, and red pepper flakes (if using). Mix everything together until well combined.

Season the Lamb:
Rub the garlic herb mixture evenly over the entire surface of the rack of lamb. Make sure to coat the meat well, including between the bones. Cover the lamb with plastic wrap and let it marinate in the refrigerator for at least 1 hour (or up to overnight for more flavor).

Preheat the Oven:
Preheat your oven to 400°F (200°C). Place a roasting rack in a roasting pan to elevate the lamb while it cooks. This will help the heat circulate evenly.

Roast the Lamb:
Place the rack of lamb on the prepared roasting rack, bone side down. Roast for 20-25 minutes for medium-rare, or longer for your desired doneness. Use a meat thermometer to check the internal temperature—125°F (52°C) for rare, 135°F (57°C) for medium-rare, and 145°F (63°C) for medium.

Rest the Lamb:
Once the lamb is done, remove it from the oven and cover it loosely with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute before slicing.

Serve:
Slice the rack into individual chops by cutting between the ribs. Arrange the lamb on a platter, garnish with fresh parsley, and serve immediately.

Serving and Storage Tips: