Roast Rack of Lamb with Herb Sauce Recipe

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

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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
Featured In: 38 Greek-Style Dinners
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. + marinating Bake: 35 min. + standing
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. + marinating Bake: 35 min. + standing

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

Mix rosemary, pepper and salt; rub over lamb. Refrigerate, covered, 8 hours or overnight.
Preheat oven to 375°. Place lamb in a shallow roasting pan, fat side up; drizzle with oil.
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.
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

  • 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
  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

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