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Home Recipes Ingredients Meat & Poultry Lamb

Roast Rack of Lamb with Herb Sauce

Name: Roast Rack of Lamb with Herb Sauce
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 4 servings (1-3/4 cups sauce).
Cuisine: Mediterranean
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 zest; 1/2 cup lemon juice; 2 tablespoons Dijon mustard; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1/3 cup olive oil

2 reviews

Test Kitchen Approved

Total Time

Prep: 35 min. + marinating Bake: 35 min. + standing

Makes

4 servings (1-3/4 cups sauce)

Updated: Oct. 21, 2022

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

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

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 zest
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 135°; medium, 140°; medium-well, 145°). 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 zest, lemon juice, mustard, salt and pepper; process until blended. Continue processing while gradually adding oil in a steady stream. Serve lamb with sauce.

Roast Rack of Lamb with Herb Sauce

Ingredients

Directions

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