Garlic and herb crusted rack of lamb recipe

By Alisa Star

Rack of Lamb is so elegant and great for entertaining, especially for the holiday season. It’s a simplistic meal for a Christmas eve gathering and easy to make with few ingredients.

The key to making a delicious mouth watering rack of lamb is to season the meat well and sear in a hot skillet first and not overcook it in the oven. If you have never cooked lamb before, just follow this recipe and you will be a big hit with your guests.


  • 1 rack of lamb
  • Salt & pepper
  • Rosemary (chopped)
  • Fresh thyme
  • 2 tbsp Stone ground mustard
  • 4 tbsp Olive oil
  • 3 clove garlic (chopped)


Preheat the oven to 450, First you want to add 3-4 tbsp of oil to a skillet and put on a high heat. Salt and pepper the rack of lamb. Then you are going to hold the rack by the bone and sear the bottom of the meat in the pan, you want a crust on it.This will take about 2-3 minutes rotating the meat to sear all the edges.Don’t cook it. After this process let meat cool while you mix your other ingredients. Mix olive oil, mustard, thyme, rosemary and garlic. This will make a paste to spread over the rack of lamb, cover the mixture over the layers of the meat. Place meat in a pan and place in the oven, cook one side of the meat for 15 minutes, then turn meat over and cook for 10 more minutes. This will be a medium rare. Transfer them to a carving board, stand them together upright and let rest for about 10-15 minutes. When ready to serve, cut down the sides of the bone, this will look like little cuts of a pork chop but much better.

The absolute best wines for lamb are found in red wines. Castello de Ama Chanti Classico is a great one, it’s acidity offsets the lamb’s slight fattyness perfectly. Also a good Pinot Noir such as D’ Autrefois. It’s bright fruit notes act as a foil for the earthy richness of lamb.

Leave a Reply

Bay Area Houston Magazine