As seen on Bravo TV's The Profit and The Real Housewives of Salt Lake

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Roasted Rack of Lamb with Garlic & Herbs

Roasted Rack of Lamb with Garlic and Herbs
Serves 2 – 4

A special and elegant entrée, rack of lamb is perfect for a spring celebration dinner! The garlic and herb-forward marinade seasons the meat with key, classic flavors. Make the meal complete by serving the lamb with mashed potatoes and spring asparagus.

4 cloves garlic, minced1 tablespoon fresh rosemary leaves1 tablespoon fresh thyme leaves 1 teaspoon Kosher salt1/2 teaspoon black pepper 1/4 cup Dijon mustard 1/2 tablespoon Worcestershire sauce 1 tablespoon balsamic vinegar1 tablespoon honey1/4 cup olive oil 1 (8 bone) rack of lamb, trimmed and Frenched


  1. Prepare the marinade. In a small food processor, combine the garlic, rosemary leaves, thyme leaves, Kosher salt, and pepper. Pulse until the garlic is finely minced. Add the Dijon, Worcestershire, balsamic, honey, and olive oil. Pulse again.
  2. Place the trimmed and Frenched rack of lamb in a large plastic bag or container, and pour the marinade over the meat. Rub into the meat, and refrigerate for at least 2 hours.3. When ready to roast, remove the lamb from the refrigerator and bring to room temperature — about 30-45 minutes.
  3. Prepare a roasting pan by lining with aluminum foil and spraying. Preheat the oven to 450 degrees F.
  4. Wrap the exposed lamb bones with aluminum foil to prevent burning.
  5. Place the lamb bone-side down and the fat side on top onto the prepared pan. Roast in the oven for 10 minutes until well-seared. Then, turn down the temperature to 300 degrees F, and continue to roast for an additional 10-20 minutes, or until the roast is heated to your desired temperature. Use a leave-in probe thermometer for the most accurate results.
  6. Once the lamb is cooked to your preference, remove from the oven and let rest, covered with aluminum foil, on a platter for 10-15 minutes. Cut between each bone, (or every 2 bones), for individual portions. Serve immediately while still hot.

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