This herb crusted rack of lamb is great for a romantic meal, holiday dinner, or special occasion (for example, Valentine’s Day). This rosemary crusted rack of lamb is also prepared in 30 minutes or less, making it as easy as it is impressive. I recommend serving herb roasted rack of lamb with my Lighter Truffled Polenta and sauteed peppers to give you a fabulous and memorable meal. Be sure to save this garlic and rosemary rack of lamb recipe!
What you need to make this herb crusted rack of lamb
To make these lamb racks with garlic and rosemary, here are the ingredients you’ll need:
- Nonstick cooking spray
- 1 tablespoon fennel seeds
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon black peppercorns
- 6 garlic cloves, chopped
- 1/4 teaspoon salt
- 1 (12-ounce) French-cut rack of lamb, trimmed
- Rosemary sprigs, for garnish
How to make a garlic and rosemary rack of lamb
To make this rosemary crusted rack of lamb, start by preheating the oven to 475° F and coating a broiler pan with nonstick cooking spray. If you don’t have a broiler pan, you can use a roasting pan or a baking sheet lined with aluminum foil to make the lamb racks with garlic and rosemary.
Using a mortar and pestle, grind the fennel seeds, rosemary, and peppercorns until the dried spices are crushed.
Add the garlic and salt to the mortar and grind until everything is well mixed. This will become your garlic and herb rub for the herb crusted rack of lamb.
Next, rub the lamb evenly with the garlic and herb mixture.
Place the garlic herb crusted rack of lamb on the prepared broiler pan and bake for 15 minutes in the preheated oven, or until a thermometer reads 145° (for medium-rare lamb) to 160° (for medium lamb).
For some elevated presentation, serve the herb crusted rack of lamb garnished with fresh rosemary sprigs.
Just look at that drool-worthy garlic and herb crust!
This herb roasted rack of lamb tastes delicious with my Lighter Truffled Polenta recipe as a side dish.
Here’s the full Fennel, Garlic, and Rosemary-Crusted Rack of Lamb recipe! I hope you enjoy this delicious herb crusted rack of lamb as much as we do.
Fennel, Garlic, and Rosemary-Crusted Rack of Lamb
This herb crusted rack of lamb is great for a romantic meal, holiday, or special occasion. Save this garlic and rosemary rack of lamb recipe!
Ingredients
- Nonstick cooking spray
- 1 tablespoon fennel seeds
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon black peppercorns
- 6 garlic cloves, chopped
- 1/4 teaspoon salt
- 1 (12-ounce) French-cut rack of lamb, trimmed
- Rosemary sprigs, for garnish
Instructions
- Preheat oven to 475° F. Coat a broiler pan with nonstick cooking spray.
- Using a mortar and pestle, grind fennel seeds, rosemary, and peppercorns until the dried spices are crushed. Add the garlic and salt and grind until everything is well mixed.
- Rub lamb evenly with the garlic and herb mixture. Place on the prepared broiler pan.
- Bake for 15 minutes or until a thermometer reads 145° (for medium-rare lamb) to 160° (for medium lamb).
- Serve garnished with rosemary sprigs.
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