Rosemary & Mint Rack of Lamb

For Valentine’s Day this year we decided to stay in a cook something special.  So a rack of lamb it was.  I looked at numerous recipes and came up with this.


1 rack of grassfed lamb approximately 1.5 to 2 lbs, frenched

1 tbs of fresh thyme, chopped

2 tbs of fresh rosemary, chopped

4-5 cloves of garlic chopped, divided

3 tbs of balsamic vinegar

1/3 cup of mint, chopped

1 tbs of lemon zest

1 tsp olive oil


In a small bowl, mix together thyme, rosemary, half of the garlic, and balsamic vinegar.  Put rack of lamb in a plastic bag and cover with marinade.  Place in the refrigerator for at least 2 hours, I did this in the morning before work.

Preheat oven to 450 deg F, place lamb on a baking sheet coated with a little olive oil. (As you can see, I purchased a few lamb chops as well to make sure we had enough for lunch the next day.) Place in oven for about 25 minutes or until a thermoter reads 145 deg F for medium rare.

While lamb is cooking, combine rest of garlic, mint, lemon zest, and olive oil in a small bowl.

Slice lamb into individual chops and top with garlic mint mixture.  Enjoy!

I served this with some roasted yellow baby carrots, roasted turnips, and sauteed kale with roasted pine nuts. It was a perfect Valentine’s Day meal.

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