Whole30 Herb-Crusted Rack of Lamb
Elevate your dinner table with this show-stopping Whole30 Herb-Crusted Rack of Lamb—a dish that’s as stunning as it is delicious. Featuring tender racks of lamb coated in a fragrant blend of fresh rosemary, thyme, parsley, minced garlic, and zesty lemon, this recipe delivers a perfect balance of bold flavors and succulent, juicy meat. A quick prep time of just 20 minutes and a short roast in the oven make this elegant entrée surprisingly simple to whip up. Perfect for Whole30 enthusiasts or anyone seeking a healthy, crowd-pleasing centerpiece, this lamb is seasoned to perfection with olive oil, sea salt, and pepper, then roasted to a medium-rare doneness that’s melt-in-your-mouth good. Serve it alongside your favorite roasted veggies or a refreshing salad for a truly gourmet experience. Whether you're hosting a special occasion or upgrading a weeknight meal, this herb-crusted rack of lamb is guaranteed to impress.
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Recipe Information
Ingredients
- 2 racks (approximately 1.5 pounds each) rack of lamb
- 2 tablespoons, chopped fresh rosemary
- 2 tablespoons, chopped fresh thyme
- 2 tablespoons, chopped fresh parsley
- 4 minced garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon lemon zest
- 2 teaspoons sea salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 450°F (232°C) and line a baking sheet with aluminum foil.
Trim excess fat from the racks of lamb and pat them dry with paper towels. This will help the herb crust adhere better.
In a small bowl, combine the chopped rosemary, thyme, parsley, minced garlic, olive oil, lemon zest, sea salt, and black pepper to form a thick herb mixture.
Rub the herb mixture evenly over the entire surface of the racks of lamb, ensuring even coverage for maximum flavor.
Place the racks of lamb bone side down onto the prepared baking sheet.
Roast in the preheated oven for 20 to 25 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare. Adjust the time if you prefer a different level of doneness.
Once roasted, remove the racks from the oven and let them rest for 5 minutes before slicing. This allows the juices to redistribute within the meat.
Cut the racks into individual chops by slicing between each rib bone and serve them immediately.
Nutrition Facts
Calories |
3922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.8 g | 420% | |
| Saturated Fat | 137.1 g | 686% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1115 mg | 372% | |
| Sodium | 5531 mg | 240% | |
| Total Carbohydrate | 7.9 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 0.2 g | ||
| Protein | 225.8 g | 452% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3294 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
