Step 1: Prepare the Rack of Lamb

Start by preparing your rack of lamb. If it isn’t already frenched (bones exposed), you can ask your butcher to do this for you, or carefully trim the excess fat yourself. This step not only makes for a more elegant presentation but also helps the lamb cook evenly.

Pat the lamb dry with paper towels to remove any moisture, which will help the garlic and herbs adhere better and create a beautiful crust. Drizzle olive oil over the lamb and rub it in, ensuring that the entire rack is coated.

Generously season the lamb with salt and freshly ground black pepper. This simple seasoning forms the base layer of flavor, allowing the other ingredients to shine.

Step 2: Prepare the Garlic Herb Crust

In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, and lemon zest (if using). If you want to add a touch of tanginess and complexity, you can mix in Dijon mustard. Stir the mixture to combine.

Now, take this garlic and herb mixture and rub it all over the lamb, pressing it into the meat and ensuring an even coat. This garlic herb crust will infuse the lamb with flavor as it roasts, creating a mouthwatering aroma in your kitchen.

Step 3: Sear the Lamb

In a large ovenproof skillet or roasting pan, heat a couple of tablespoons of olive oil over medium-high heat. Once the oil is hot, add the rack of lamb and sear it for about 2-3 minutes on each side, or until the meat develops a nice, golden-brown crust. This searing step locks in the juices and helps to create a flavorful exterior.

Once the lamb is seared on all sides, remove it from the skillet and set it aside. If you’re using a roasting pan, you can directly place the lamb in it after searing.

Step 4: Roast the Lamb

Preheat your oven to 400°F (200°C). This high heat will help the lamb cook quickly while developing a crispy crust.

Place the lamb in the preheated oven and roast for 25-30 minutes for medium-rare, or longer if you prefer a more well-done roast. The cooking time will vary depending on the size of your rack of lamb and your desired level of doneness.

To check the doneness, insert a meat thermometer into the thickest part of the meat (without touching the bone). For medium-rare, the internal temperature should read 125-130°F (52-54°C), and for medium, aim for 135°F (57°C). Keep in mind that the lamb will continue to cook slightly as it rests, so remove it from the oven when it’s a few degrees below your target temperature.

Step 5: Make the Butter Sauce

While the lamb is roasting, you can prepare the butter sauce. In a small saucepan, melt unsalted butter over medium heat. Once the butter has melted, add the minced garlic, chopped rosemary, and chopped thyme. Sauté for about 1-2 minutes, or until the garlic is fragrant but not browned.

Add the white wine (or chicken broth) to the pan, stirring to combine and deglaze the pan. Let it simmer for a few minutes, allowing the flavors to meld and the sauce to reduce slightly. If you’d like a little tanginess, add a teaspoon of Dijon mustard. Season the sauce with salt and pepper to taste.

Once the sauce has thickened slightly, remove it from the heat and set it aside.

Step 6: Rest the Lamb

Once the lamb has reached your desired level of doneness, remove it from the oven and transfer it to a cutting board. Let the lamb rest for about 10 minutes. Resting allows the juices to redistribute, ensuring that the meat stays tender and juicy when you carve it.

Step 7: Carve and Serve

After resting, carefully carve the rack of lamb by slicing between the bones into individual chops. Arrange the lamb chops on a serving platter and drizzle the butter sauce over the top. Garnish with a sprinkle of fresh parsley for a pop of color and added freshness.

Serve immediately with your favorite sides, such as roasted potatoes, a green vegetable like asparagus or green beans, or a light salad. The richness of the garlic butter sauce pairs wonderfully with roasted vegetables, creamy mashed potatoes, or even a simple couscous or quinoa salad.