Bonus Recipe: Awesome Rack of Lamb with Herb Garnish

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Meaty and Romantic

I have done racks of lamb in many overly laborious ways, but this simplified approach from Shelley Wiseman has been our thumbs-up winner for years for special occasions for just the two of us or perhaps one other coouple – Valentines Day or a small Easter celebration This with Gourmet Magazine’s  Potato and Spinach Gratin gives you meat, a green veg, a starch and some cheese. 

I gravitate to her recipes as her techniques and sense of how the dish should be are terrific. Wiseman was a recipe developer for over a decade at Gourmet Magazine and currently teaches cooking classes through her website, Shelleys Table.She suggests this amount of herb mixture for two racks of lamb, each with 8 chops, but I like the herb mixture so much I slather it all over just one 8-rib rack. We always have a half a rack left over, and it reheats beautifully without losing its degree of rareness in a 350F (175C) oven, uncovered, in 15 minutes. Many of Shelley Wiseman’s on-target recipes can be found on the Epicurious website.

Rack of Lamb With Garlic & Herbs

2026-03-04 16:10:20

My favorite recipe for racks of lamb. Easy and delcious for two or for a larger dinner party.

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Ingredients

1. 2 (8 rib) frenched racks of lamb (each rack 1 1/2lb (2/3kg) trimmed of all but a thin layer of fat
2. 1 1/2 teaspoons fine sea salt
3. 1 teaspooon freshly ground black pepper
4. 1 tablespoon vegetable oil
5. For the herb coating
6. 3 large garlic cloves, peeled and minced
7. 1/4 = 1/2 cup finely chopped fresh flat leaf parsley
8. 1 tablespoon finely chopped fresh thyme
9. 2 teaspoons finely chopped fresh rosemary
10. 1/2 teaspoon fine sea salt
11. 1/2 teaspoon freshly ground black pepper
12. 1 1/2 tablespoons extra virgin olive oil

Instructions

1. In a heated frypan which will fit the racks singly or together, sear them on all sides, after having seasoned them with salt and pepper
2. Set an oven rack in the middle position in the oven and preheat oven to 350F (175C)
3. Stir together garlic, herbs, salt, pepper, olive oil (I use a mortar and pestle) and press the mixture into the meaty parts of the lamb rack(s)
4. Select a roasting pan that is just large enough to fit the rack(s) so that they have enough space to roast but not a huge amount of space left over.
5. Roast for 15 minutes and if they are getting too dark before you reach the desired internal temperature, cover with foil until the internal temperature reaches 120F for rare, 125 for medium rare.
6. Remove and let rest for 10 minutes more, and the interior temperature should go up 5 degrees more.
7. I like it rare, but medium would be 130 - 135F.
8. You can cut racks into double or single chops.

Notes

1. I use a Thermapen MK4 religiously as I can never tell doneness using other methods.

By Shelley Wiseman

Adapted from Gourmet Magazine

Adapted from Gourmet Magazine

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Nancy Pollard

Kitchen Detail shares under the radar recipes, explores the art of cooking, the stories behind food, and the tools that bring it all together, while uncovering the social, political, and environmental truths that shape our culinary world.