Herb Crusted Rack of Lamb

I absolutely love lamb. Growing up in England, lamb was often served and much desired. Anytime I make a rack of lamb, I always serve it with mint jelly. My husband doesn’t use any, but my son and I swear by it. It compliments the flavor of the lamb. It was how it was served when I was a kid and I can’t separate out the necessity of having mint jelly with lamb!

Granted, I’ll make leg of lamb with Mediterranean flavoring, but rack of lamb is a consistency for me! This rack of lamb is hands down the easiest Sunday dinner you can make! It cooks in 25 minutes and the prep takes less than 5 minutes. Actually, if you use a mini food processor to chop up your garlic and herbs, the prep takes you only a minute!

Then, just pop it into a hot oven and the herbs and garlic will crust to the meat. I recommend serving lamb medium rare. Even if you normally have your steaks medium or medium well, lamb is considered best served at medium rare. Most flavorful and moist.

Let the meat rest before serving it. That allows the juice to redistribute evenly across the meat. Then slice and serve. Each piece is called a lollipop ~ fun fact ~ because it looks kind of like a lollipop!

What to serve rack of lamb with? I love it with mashed potatoes and gravy with your favorite veg. But this would be delicious with oven roasted potatoes and butter. Or even au gratin potatoes! Or go lighter on the carbs and make a delicious Greek salad!

Enjoy!