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)
Test Kitchen Approved
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

  • 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

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

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