Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

  • 1 rack of lamb (about 8 ribs, approximately 1.5 pounds)
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp fresh parsley, chopped
  • Salt and black pepper, to taste
  • 1/2 tsp Dijon mustard (optional, for extra flavor)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
  2. Prepare the Lamb: Pat the rack of lamb dry with paper towels. Rub both sides generously with salt and pepper.
  3. Make Herb Mixture: In a small bowl, mix together olive oil, minced garlic, rosemary, thyme, parsley, and Dijon mustard (if using) to form a paste.
  4. Season the Lamb: Rub the herb mixture all over the rack of lamb, pressing gently to ensure it adheres.
  5. Roast: Place the lamb on the prepared baking sheet, fat side up. Roast in the preheated oven for 20-25 minutes, or until an internal temperature of 130°F (54°C) is reached for medium-rare. Adjust cook time to preference if you prefer the lamb more or less done.
  6. Rest and Serve: Remove the lamb from the oven, cover loosely with foil, and let it rest for 5-10 minutes before slicing. Cut between each rib and serve warm.

Nutritional Information (per serving)

  • Calories: 310 kcal
  • Protein: 25g
  • Fat: 24g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Net Carbs: 1g