Herb-Infused Rack of Lamb with Zesty Lemon
This succulent Herb-Infused Rack of Lamb is a delightful blend of bold flavors and aromatic herbs, making it a perfect dish for special occasions or cozy dinners at home. The tender lamb is marinated in a fragrant mixture of lemon zest, garlic, rosemary, and thyme, allowing the flavors to penetrate the meat deeply. Searing the racks creates a beautiful golden crust, while roasting them in the oven ensures a juicy and tender interior. Although we opted not to use lemon wedges for presentation, they can add a bright, fresh touch when serving. This recipe from Williams-Sonoma Kitchen guarantees an impressive and delicious centerpiece for any meal with minimal fuss.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
lemon zest
1 (zested)
garlic cloves
4 (finely chopped)
crushed dried rosemary
1 tablespoon (crushed)
crushed dried thyme
1 tablespoon (crushed)
extra virgin olive oil
1/4 cup (for marinade)
extra virgin olive oil
2 tablespoons (for cooking)
racks of lamb
2 (frenched)
salt
to taste (for seasoning)
freshly ground pepper
to taste (for seasoning)
lemon
1 (cut into wedges for serving)
Instructions
1
In a small mixing bowl, combine the lemon zest, finely chopped garlic cloves, crushed rosemary, crushed thyme, and 1/4 cup of extra virgin olive oil. Mix well to create a fragrant herb paste.
2
Spread the herb mixture evenly over the racks of lamb, ensuring every part is well coated. Cover the lamb with plastic wrap or parchment paper and refrigerate for at least 1 hour, or preferably overnight for optimum flavor.
3
When ready to cook, preheat your oven to 400°F (200°C).
4
Take the marinated racks of lamb out of the refrigerator and season generously with salt and freshly ground pepper on all sides.
5
In a large ovenproof sauté pan, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Once the oil is shimmering, carefully place the racks of lamb into the pan, meaty side down.
6
Sear the lamb for about 3-4 minutes on each side until beautifully browned, totaling around 7 minutes.
7
Once browned, transfer the entire pan to the preheated oven. Roast the lamb until it reaches an internal temperature of 130°F (54°C) for medium-rare, which should take about 15 minutes. Adjust cooking time according to your preferred doneness.
8
Once done, remove the lamb from the oven and transfer it to a cutting board. Let it rest for at least 5 minutes to allow the juices to redistribute.
9
After resting, carve the racks into individual chops and arrange on a serving platter. Serve with lemon wedges on the side for an extra burst of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of the Herb-Infused Rack of Lamb?
The dish features a bold blend of lemon zest, garlic, crushed rosemary, and crushed thyme.
How many racks of lamb are required for this recipe?
The recipe requires 2 frenched racks of lamb.
How long should the lamb be marinated?
The lamb should marinate for at least 1 hour, though refrigerating it overnight is preferred for optimum flavor.
What ingredients are used in the herb paste?
The paste consists of lemon zest, 4 finely chopped garlic cloves, 1 tablespoon of crushed rosemary, 1 tablespoon of crushed thyme, and 1/4 cup of extra virgin olive oil.
What temperature should the oven be preheated to?
Preheat the oven to 400°F (200°C).
When should the salt and pepper be applied to the meat?
Season the lamb generously with salt and freshly ground pepper just before cooking, after it has been removed from the refrigerator.
What type of pan is recommended for cooking the lamb?
A large ovenproof sauté pan is recommended so it can move from the stovetop to the oven.
How long do you sear the lamb in the pan?
Sear the lamb for about 3-4 minutes on each side, or approximately 7 minutes total, until it is beautifully browned.
Which side of the lamb should be seared first?
The racks of lamb should be placed into the pan meaty side down first.
What is the target internal temperature for medium-rare lamb?
The target internal temperature for medium-rare is 130°F (54°C).
How long does the lamb typically need to roast in the oven?
Roasting usually takes about 15 minutes, but you should adjust based on your preferred level of doneness.
Is resting the meat necessary after cooking?
Yes, you should let the lamb rest for at least 5 minutes to allow the juices to redistribute.
How should the racks be carved for serving?
After resting, carve the racks into individual chops and arrange them on a serving platter.
What garnish is suggested for the final presentation?
Serving the lamb with lemon wedges on the side adds a bright, fresh touch and an extra burst of flavor.
Who developed this recipe?
This recipe was created by the Williams-Sonoma Kitchen.
How much olive oil is used for the cooking phase?
Two tablespoons of extra virgin olive oil are used for heating the sauté pan.
Should the lamb be covered while marinating in the fridge?
Yes, cover the lamb with plastic wrap or parchment paper before refrigerating.
What is the purpose of searing the meat before roasting?
Searing the racks creates a beautiful golden crust on the exterior.
What preparation is needed for the garlic?
The 4 garlic cloves should be finely chopped.
What type of rosemary and thyme does the ingredient list call for?
The recipe calls for crushed dried rosemary and crushed dried thyme.
Can this recipe be used for special occasions?
Yes, it is described as an impressive and delicious centerpiece perfect for special occasions or cozy dinners.
How many ingredients are in this recipe in total?
There are 10 ingredients required for this recipe.
What is a 'frenched' rack of lamb?
Frenched refers to the technique where the rib bones are cleaned of fat and meat for a more elegant presentation.
What heat setting should be used for the initial searing?
The oil should be heated over medium-high heat until shimmering before adding the lamb.
How much lemon zest is needed?
The recipe calls for the zest of 1 lemon.
Is the lamb cooked covered or uncovered in the oven?
The instructions imply the lamb is roasted uncovered in the sauté pan once transferred to the oven.
What tags are associated with this recipe?
Tags include lamb, rack of lamb, herb crusted, roasted lamb, elegant dinner, and special occasion.
Does the recipe provide nutritional information like calories or fat?
No, nutritional values such as calories, fat, and carbohydrates are not provided in this specific recipe data.
What is the first step in the preparation instructions?
The first step is combining the lemon zest, garlic, herbs, and olive oil in a small mixing bowl to create the herb paste.
How is the recipe difficulty described?
It is described as a recipe that guarantees an impressive result with minimal fuss.