Roasted Lamb Rack Thyme (Printable)
Tender lamb infused with thyme and garlic, roasted to a golden crust for special occasions.
# What You Need:
→ Lamb
01 - 1 frenched rack of lamb (approximately 2.5 lb)
02 - 2 tablespoons olive oil
→ Aromatics & Seasoning
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
05 - 1 tablespoon fresh rosemary, finely chopped
06 - 1 teaspoon coarse sea salt
07 - ½ teaspoon freshly ground black pepper
→ Garnish (optional)
08 - Extra fresh thyme sprigs
09 - Flaky sea salt
# How To Cook:
01 - Preheat the oven to 425°F. Pat the lamb rack dry with paper towels to ensure a good sear.
02 - Combine olive oil, minced garlic, thyme, rosemary, sea salt, and black pepper in a small bowl to form a paste.
03 - Rub the herb paste evenly over all sides of the lamb rack, ensuring complete coverage.
04 - Heat a large ovenproof skillet over medium-high heat. Sear the lamb rack fat side down first, cooking 2 to 3 minutes per side until well browned.
05 - Transfer the skillet to the preheated oven and roast for 15 to 20 minutes for medium-rare doneness (internal temperature 135°F), or longer to preferred temperature.
06 - Remove from oven, cover loosely with foil, and let the meat rest for 10 minutes before slicing into individual chops.
07 - Garnish with fresh thyme sprigs and a sprinkle of flaky sea salt. Serve immediately.
# Expert Tips:
01 -
- It tastes like you spent all day cooking, but you'll be done in under an hour—total kitchen magic.
- The herb crust creates this beautiful golden exterior while keeping the meat impossibly tender inside, something I learned only after making it a dozen times.
- It's naturally gluten-free and feels fancy enough for guests, yet simple enough for a weeknight when you want to feel fancy.
02 -
- Buy a meat thermometer and actually use it. I once ruined a beautiful rack by guessing, and I'll never make that mistake again. That little thermometer is your insurance policy.
- The resting step isn't optional—it's what separates restaurant-quality lamb from rushed lamb. Those 10 minutes make all the difference between juicy and dry.
- Room temperature lamb cooks more evenly than cold lamb from the fridge. Pull it out 30 minutes before cooking, and you'll notice the difference.
03 -
- Pre-marinating the lamb with the herb paste for 2-4 hours before cooking intensifies the flavors exponentially. The acid from the olive oil begins to break down the surface fibers, allowing deeper penetration of herbs and salt. This is especially worth doing if you're cooking for people you really want to impress.
- For an extra-special presentation, save a few beautiful thyme sprigs and place them on top of each chop just before serving. It's a small detail that screams thoughtfulness.