Rack Of Lamb Recipe

Prepare lamb

Pat the rack of lamb dry. Rub with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper.

Add aromatics

Mince 3 garlic cloves. Mix with 1 tablespoon fresh rosemary leaves and 1 teaspoon fresh thyme leaves. Brush the lamb with Dijon mustard (1 tablespoon).

Sear lamb

Heat a heavy skillet over medium-high heat. Sear the lamb on all sides until deeply browned, about 2-3 minutes per side.

Crust and rest

Press the herb mixture onto the browned lamb so it adheres well. Let the lamb come to room temperature for about 15 minutes.

Roast lamb

Preheat oven to 425°F (220°C). Transfer the lamb to a roasting pan and roast until the internal temperature reaches 125–130°F (52–54°C) for medium-rare, about 18–22 minutes depending on size. Remove from oven and tent with foil; rest 10 minutes to reach 130–135°F (54–57°C).

Potatoes

While the lamb roasts, toss potato wedges with 2 tablespoons olive oil, paprika (0.5 teaspoon), garlic powder (0.5 teaspoon), kosher salt (0.5 teaspoon), and black pepper (0.5 teaspoon). Spread on a baking sheet and roast in the oven until tender and golden, about 25–30 minutes, turning once halfway.

Brussels sprouts

Trim and halve Brussels sprouts. Heat olive oil (2 tablespoons) in a large skillet over medium-high heat. Add sprouts, season with salt (0.5 teaspoon) and pepper (0.5 teaspoon), and fry until deeply browned and tender, about 6–8 minutes, stirring occasionally for even browning.

Plate and serve

Slice the rack between the ribs into individual chops. Arrange with potato wedges and fried Brussels sprouts. Let lamb rest briefly if needed, then serve with any pan juices.