Taste of Home
Roast Rack of Lamb with Herb Sauce
TOTAL TIME: Prep: 35 min. + marinating Bake: 35 min. + standing
YIELD: 4 servings (1-3/4 cups sauce).
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
Ingredients
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1/4 cup minced fresh rosemary
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1-1/2 teaspoons coarsely ground pepper
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1-1/2 teaspoons salt
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2 racks of lamb (1-1/2 pounds each)
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1 tablespoon olive oil
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SAUCE:
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3/4 cup fresh parsley leaves
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2/3 cup fresh basil leaves
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1/3 cup each fresh cilantro leaves, mint leaves, oregano leaves and thyme leaves
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1/3 cup coarsely chopped fresh chives
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1/3 cup chopped shallots
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2 garlic cloves, crushed
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3 tablespoons grated lemon zest
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1/2 cup lemon juice
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2 tablespoons Dijon mustard
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3/4 teaspoon salt
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1/2 teaspoon pepper
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1/3 cup olive oil
Directions
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1.
Mix rosemary, pepper and salt; rub over lamb. Refrigerate, covered, 8 hours or overnight.
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2.
Preheat oven to 375°. Place lamb in a shallow roasting pan, fat side up; drizzle with oil.
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3.
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.
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4.
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.
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