Herb-Roasted Rack of Lamb
Ingredients
10 sprigs thyme
3 sprigs rosemary
½ bunch parsley
2 tablespoons crushed garlic
3 tablespoons extra-virgin olive oil
1 lamb rack
1 teaspoon salt
½ teaspoon black pepper
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
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Pick and chop the thyme and rosemary
Pick the leaves from the thyme and rosemary sprigs by pinching the ends of the stems with one hand and stripping the leaves off the stems with the fingers of your other hand. Chop the leaves roughly with a knife.
10 sprigs thyme
3 sprigs rosemary
knife
chopping board
Chop the parsley leaves
Trim off the woody stems from the parsley with a knife. Chop the parsley roughly.
½ bunch parsley
Make the herb paste
Put the herbs in a large bowl and add the garlic. Add the olive oil and whisk to combine.
2 tablespoons crushed garlic
3 tablespoons extra-virgin olive oil
large bowl
measuring spoons
chopped rosemary
chopped parsley
chopped thyme
whisk
Season the lamb in the bowl
Place the lamb in the bowl with the herb paste and sprinkle it with the salt and pepper.
1 lamb rack
1 teaspoon salt
½ teaspoon black pepper
tongs
Rub the lamb with the herb paste
Rub the herb paste into the lamb with your fingers until it is completely coated, pressing gently to help the herbs and garlic adhere to the meat.
Insert the June Food Thermometer
Place the lamb bone-side down on the June Roasting Rack set within the June Pan. Horizontally insert the June Food Thermometer into the geometric center of the meat, avoiding the any bones. Set cooking preferences using the button below.
June Pan
June Food Thermometer
June Roasting Rack
Roast the lamb
Transfer the June Pan to the middle shelf of the June Oven. Plug the June Food Thermometer into the jack. June will notify you when the lamb is ready.
Rest and serve the lamb
Remove the lamb from the June Oven and rest for 10 minutes. Slice the lamb between the bones to cut it into individual chops before serving.
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