Roast Rack of Lamb with Herb Sauce Recipe
Roast Rack of Lamb with Herb Sauce Recipe photo by Taste of Home

Roast Rack of Lamb with Herb Sauce Recipe

Publisher Photo
The sauce uses eight of my favorite herbs, but making it is a cinch. The aroma of the lamb while it roasts is amazing.—Mya Zeronis, Pittsburgh, Pennsylvania
TOTAL TIME: Prep: 35 min. + marinating Bake: 35 min. + standing
MAKES:4 servings
TOTAL TIME: Prep: 35 min. + marinating Bake: 35 min. + standing
MAKES: 4 servings

Ingredients

  • 1/4 cup minced fresh rosemary
  • 1-1/2 teaspoons coarsely ground pepper
  • 1-1/2 teaspoons salt
  • 2 racks of lamb (1-1/2 pounds each)
  • 1 tablespoon olive oil
  • SAUCE:
  • 3/4 cup fresh parsley leaves
  • 2/3 cup fresh basil leaves
  • 1/3 cup each fresh cilantro leaves, mint leaves, oregano leaves and thyme leaves
  • 1/3 cup coarsely chopped fresh chives
  • 1/3 cup chopped shallots
  • 2 garlic cloves, crushed
  • 3 tablespoons grated lemon peel
  • 1/2 cup lemon juice
  • 2 tablespoons Dijon mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup olive oil

Directions

  1. Mix rosemary, pepper and salt; rub over lamb. Refrigerate, covered, 8 hours or overnight.
  2. Preheat oven to 375°. Place lamb in a shallow roasting pan, fat side up; drizzle with oil.
  3. Roast 35-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove lamb from oven; tent with foil. Let stand 10 minutes before serving.
  4. Meanwhile, place herbs, shallots and garlic in a food processor; pulse until herbs are chopped. Add lemon peel, lemon juice, mustard, salt and pepper; process until blended. Continue processing while gradually adding oil in a steady stream. Serve lamb with sauce. Yield: 4 servings (1-3/4 cups sauce).
Originally published as Roast Rack of Lamb with Herb Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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