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The Vivacious Gourmet
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A roasted Frenched Rack of Lamb is the perfect showstopper, especially when it comes to holiday entertaining for Thanksgiving or Easter. This classic dish, with its succulent meat and aromatic herbs, is sure to elevate your culinary skills and leave your guests in awe. So, don your chef’s hat and let’s embark on a truly delightful food journey. French Rack of Lamb that’s tender, flavourful, and simply irresistible. Whether you’re impressing guests or treating yourself to a gourmet meal, this recipe is a surefire way to make any occasion a special one.
Selecting the Perfect Rack of Lamb: Begin your culinary journey by choosing a high-quality French Rack of Lamb, preferably from a reputable butcher. Look for a well-trimmed rack with a thin layer of fat, ensuring a perfect balance of flavor and tenderness.
Marinating Magic: The heart of this recipe lies in the marinade. The combination of olive oil, minced garlic, and a medley of fresh herbs – rosemary and thyme – not only imparts a robust flavour but also adds an aromatic dimension to the dish. Allow the lamb to sit in this marinade, either by applying it generously and letting it rest for a few hours or, for a deeper infusion, marinate it overnight in the refrigerator.
Rack of Lamb- Frenched refers to when the fat and meat is removed from the bones, which makes for a prettier presentation.
Garlic– Fresh is best
Extra Virgin Olive Oil
Breadcrumbs– optional to add this for crispy topping
Frenched Rack of Lamb
- 1 French Rack of Lamb around 2 pounds
- 4 cloves garlic minced
- 2 tbsp fresh rosemary finely chopped
- 2 tbsp fresh thyme finely chopped
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1 cup breadcrumbs optional for crust
- Prepare the Rack of Lamb:
- Start by preheating your oven to 400°F (200°C). Place the rack of lamb on a cutting board, fat side up. Trim excess fat if needed, leaving a thin layer for flavour.
- Seasoning the Lamb:
- In a bowl, olive oil minced garlic, chopped rosemary, and thyme. Add a pinch of salt and black pepper. Brush the lamb generously with this flavourful mixture, ensuring every nook is coated of the lamb
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the lamb on all sides until golden brown. This step locks in the juices and creates a beautiful crust. If you’re feeling adventurous, coat the lamb with breadcrumbs for an extra layer of texture.
- Transfer the skillet to the preheated oven and roast the lamb for about 20-25 minutes for medium-rare, or adjust the time based on your preferred doneness. A meat thermometer should read 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
- Allow the lamb to rest for 10 minutes after roasting. This crucial step lets the juices redistribute, ensuring a moist and tender bite. Serve with roasted potatoes. Eat and enjoy!
- Presentation: Slice the rack into individual chops and arrange them on a serving platter. Garnish with fresh rosemary sprigs for a touch of visual appeal. Serve with your favorite sides, perhaps a medley of roasted vegetables or creamy mashed potatoes.
- Wine Pairing: Elevate the dining experience by pairing your Frenched Rack of Lamb with a robust red wine such as Cabernet Sauvignon or Merlot. The bold flavours will complement the richness of the lamb, creating a harmonious symphony on your palate.