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Herby Roasted Rack of Lamb

This herby roasted rack of lamb is a simple but impressive dish that’s perfect for dinner parties, Easter lunch, or other special occasions. The lamb is coated with fresh herbs, garlic and lemon, giving it plenty of flavour while still letting the meat shine. Rack of lamb is naturally tender, so it doesn’t need a long marinade, though you can prepare it ahead if you like. The herby glaze becomes fragrant as it roasts, while the inside stays juicy and pink. Serve it with mashed potatoes and seasonal vegetables for an elegant but relaxed meal.  
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 rack of lamb
  • 2 rosemary sprigs leaves only
  • 4 thyme sprigs leaves only
  • 4 mint leaves
  • 1 garlic clove minced
  • 1 tsp olive oil
  • Zest and juice of ½ lemon
  • Salt and peppe

Method
 

  1. Finely chop the rosemary, thyme, and mint leaves.
  2. Put the herbs, garlic, olive oil, and lemon juice into a mortar and crush with a pestle until you get a rough paste.
  3. Stir in the lemon zest and season with salt and pepper.
  4. Rub the herb mixture all over the rack of lamb and leave to marinate for about an hour if you have time.
  5. Preheat the oven to 180°C.
  6. Place the lamb in a roasting tin, preferably on a rack.
  7. Roast for 20–25 minutes, depending on how pink you like it.
  8. Rest the lamb for 5 minutes before carving.
  9. Serve with mashed potatoes and seasonal steamed or grilled vegetables.