Today, I have a great Valentine’s Day recipe for you, Herb Crusted Rack of Lamb. This is a perfect recipe for two. It’s easy, elegant and will win over the heart of that special someone.
I made this on Christmas Eve for my husband and I and it was a big hit. The lamb was so tender, juicy and the herb crust gave the lamb a fabulous flavor. You can’t beat the combination of rosemary, thyme and garlic. Heaven!
If you’ve never cooked rack of lamb before don’t fret because it’s actually pretty simple and the oven does most of the work. First, you need to get the rack of lamb. I got mine from Kansas City Steakhouse(online), but any meat section in your grocery store or meat market will have it. Most often when you buy a rack of lamb they will already be “frenched” or cut so that the rib bones are bare. If they aren’t just ask the butcher to do that for you. Second, you need a meat thermometer. Rack of Lamb temperatures should be 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done. We liked ours in between the medium rare and medium range. Slightly pink and cooked to 150 degrees.
To Make –
1. Mix the herb concoction and rub all over the meat. Sprinkle with a bit of salt and pepper and place the rack of lamb in a gallon-sized freezer bag with a bit of olive oil. Make sure the oil gets all over the lamb. Seal the bag making sure all the air is out if it. Place the bag in the fridge and allow to marinate for a couple of hours.
2. Take the lamb out of the fridge about an hour before you want to cook it. This allows the meat to come to room temperature and the meat to cook evenly.
3. Preheat your oven to 425 degrees. Cover the bare bones with foil. This will prevent them from burning.
4. Score the fat, by making sharp shallow cuts. About an inch apart.
5. Place the rack of lamb fat side up on a rack in a pan.
6. Cook for 10 minutes. This will allow the meat to get nice and brown. After the 10 minutes turn down the heat to 325 and cook for 20 minutes per pound. Cook until desired doneness.
7. Remove from oven and cover with foil. Allow to sit for 15 minutes.
8. To cut the lamb chops you will want to cut between the bones.
A few great side dishes for this meat would be easy garlic and horseradish mashed potatoes, roasted fingerling potatoes, or roasted asparagus.
Enjoy!
~J
- 2 tsp. fresh rosemary, chopped
- 1 tsp. fresh thyme, chopped
- 3 tsp. garlic, minced
- salt
- pepper
- 2 tbsp. olive oil
- Mix the herb concoction and rub all over the meat. Sprinkle with a bit of salt and pepper and place the rack of lamb in a gallon-sized freezer bag with a bit of olive oil. Make sure the oil gets all over the lamb. Seal the bag making sure all the air is out if it. Place the bag in the fridge and allow to marinate for a couple of hours.
- Take the lamb out of the fridge about an hour before you want to cook it. This allows the meat to come to room temperature and the meat to cook evenly.
- Preheat your oven to 425 degrees. Cover the bare bones with foil. This will prevent them from burning.
- Score the fat, by making sharp shallow cuts. About an inch apart.
- Place the rack of lamb fat side up on a rack in a pan.
- Cook for 10 minutes. This will allow the meat to get nice and brown. After the 10 minutes turn down the heat to 325 and cook for 20 minutes per pound. Cook until desired doneness.
- Remove from oven and cover with foil. Allow to sit for 15 minutes.
- To cut the lamb chops you will want to cut between the bones.
Adapted from Simply Recipes
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