This Herb Crusted Rack of Lamb has a wonderful combination of sweet and spice turned slightly crispy under the broiler. The bold spices compliment the slightly tangy meat. The rack is cut into perfect tender chops and cooked to medium.
This recipe is definitely a catering favorite. I served these for many cocktail parties as “Lamb Lollipops”. I could never make enough. No matter how many “Pops” I had per person, they were always the first thing to disappear.
I love to serve this with a nice Mushroom Rice Pilaf and Wilted Spinach Salad.
Make this recipe, because...
I think lamb gets a bad rap, because it is associated with a gamey flavor, but young lamb is really very sweet and lends itself well to bold flavors. While heavy spices can be inappropriate for a prime cut of beef, strong spices serve as an enhancement to the stronger flavor of lamb.
The rack is not inexpensive, but it is a great choice for introducing someone to lamb. The cut is very tender and the flavor is very mild.
It is the perfect centerpiece dish for any special occasion. One rack is perfect for a romantic dinner for two. You can also cook several racks for a large party.
This dish can be served as a walking appetizer I like to call “Lamb Lollipops”. The sweet and savory crusted lamb chops will thrill party guests.
The cooking process is very simple. The main skill is good use of a thermometer to get that perfect medium center.
It is a very nice dish that takes very little time to put together, but has a big impact. There aren't many things this delicious in under 30 minutes.
Ingredients
Instructions
Step 1
- Preheat the oven to 425°. Line the baking sheet with foil. Mix all spices with honey and olive oil to form paste.
Step 2
- Pat the lamb dry with a paper towel.
- Rub with spices. Cover the top, bottom, and sides.
Step 3
- Roast at 425 for 15-18 minutes.
- Turn the oven on low broil and place the pan on the second rack from the top. Broil for five minutes to help render the fat and turn the spice paste into a beautiful crust.
Do Not line your pan with parchment if you are going to use the broiler. I used it so that I would be able to get a nice picture on a non reflective surface. However, I nearly caught the paper on fire, and do not recommend taking your chances. Use Foil!
Step 4
- Remove from the oven and cover with foil.
- Let rest for 10 minutes before slicing. This will keep your juices from running out as you slice, and preserve moisture.
- Slice following the outline of the bones.
- Serve and enjoy!
FAQs
Removing the excess fat and meat around and in between the rib bones is called Frenching. Many grocers sell the racks already frenched.
You can accomplish this look using a thin and somewhat flexible boning knife. However, if this process is beyond your skills, you needn’t worry. Frenching is entirely about the appearance and presentation of the dish. Leaving the meat around the bone will not diminish the taste of the meat at all.
When you take the cooked meat out of the oven, it will be hot and the natural juices will be flowing. If you cut into it immediately after removing it from the oven, those juices will run out and you will lose moisture. By letting the meat rest, you give the juices time to settle. The temperature cools a bit and that moisture stays with the meat improving the taste and tenderness of each bite.
It can be served from rare (125° at the center) to medium (145° at the center. It should have a warm pink center. Preference plays the biggest part in choosing how it is served.
The average lamb rack serves about two people. Larger pieces may serve up to three.
Expert Tips
Pat the lamb dry before trying to apply the spice mixture. Excess moisture will cause the paste to slide off rather than stick to the meat.
Do get some of the seasoning on the bones. Usually, people pick these little lamb lollipops up when I serve them. Having a little extra flavor cooked onto the bone is a nice treat for the last few bites.
Cut the rack apart using the bones as a guide. It helps to use tongs and look at the backside of the meat to see the space between the ribs. Cutting between each bone will give you a nice individual chop or “lamb lollipop”.
Try these other great Main Dishes.
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Herb Crusted Rack of Lamb
Ingredients
- 1 Rack Lamb
- 2 Cloves Garlic
- 1 Tablespoon Olive Oil
- 2 Teaspoons Honey
- 2 Teaspoon Salt
- 1 Teaspoon Paprika Smoked
- ½ Teaspoon Black Pepper
- ½ Teaspoon Sage
- ½ Teaspoon Ground Clove
Instructions
- Preheat oven to 425 degrees. Line baking sheet with foil.
- Mix all spices with honey and olive oil to form paste.
- Pat the meat down with a paper towel until it is dry.
- Rub down the rack of lamb with spices thoroughly.
- Bake at 425 for 15-18 minutes.
- Turn the oven on low broil with lamb on second rack. Broil for 5 minutes to help render the fat.
- Remove from oven and cover with foil.
- Let rest for ten minutes before slicing. This will keep your juices from running out as you slice, and preserve moisture.
- Slice following the outline of the bones.
- Serve and enjoy!
Notes
Nutrition
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I was looking up something different and tasty for this Sunday dinner with in laws, and I was so happy to find this. The dinner went off very well, everyone was impressed.
We simply love lamb and serve it for a special occasion. We've done a leg of lamb and lamb chops but we've never made a rack of lamb. From the looks of your meat it's cooked to perfection. You have me craving some lamb -- I'll be on the look out for a rack and make it ASAP.
This looks so tender, juicy, and delicious. I haven't cooked lamb in such a long time, but now I'm inspired!
This would make an amazing Sunday night dinner! I'll be saving this for the weekend!
The honey with sage, cloves and other spices sounds so good on the lamb. It looks marvelous.