I developed this rack of lamb recipe because I couldn’t find one that was Kosher for Passover- the only recipes I could find included breadcrumbs a form of chametz, or food made with leavened grains, which many Jews choose not to eat during the 8 days of Pesach, or Passover. What started out as a simple recipe born out of necessity became a truly spectacular hit, at least in my home! The resulting meat is perfectly tender and jam-packed full of flavor. You won’t even miss the breadcrumbs!
I like to make lamb every year during Passover to commemorate the paschal lambs, or sacrificial Pesach lambs. These lambs were sacrificed so that their blood could be used to smear the doorposts on the Jewish homes during the last of the 10 plagues, the death of the firstborn. Despite the gruesomeness of this aspect of the story, I nonetheless like to tie the symbolism into our meals during this time as a way of generating conversation and reflection.
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Generously salt and pepper the meat all over and refrigerate either on a plate or in a container for 24 hours to season. This will make a huge impact on the flavor of the meat inside.
Once the lamb has seasoned, preheat the oven to 450°F. Pour the avocado oil into a skillet on high heat. Once the oil is rippling, sear the meat until brown on all sides (about 2 minutes per side). Remove from the heat and set aside to let cool enough to handle.
Rub the entire meat with the mustard powder.
Blend the rosemary, mint, garlic, and olive oil. Pat the mixture all over the meat. Place in an oven-safe dish or pan Cover the ends of the rib bones with aluminum foil.
Roast for 12-18 minutes, depending on the doneness you’re striving for. I use a meat thermometer to check for doneness- I shoot for 130-135°F for medium-rare, 135-140°F for medium, and 145-145°F for medium-well. These temperatures are about 5°F less than what you’d expect to account for the fact that the meat will keep cooking for a few minutes after it’s removed from the oven. Rest your rack of lamb for 10 minutes, loosely covered, before carving or serving whole to carve at the table.
Garlic Herb Crusted Rack of Lamb
Ingredients
- 1 rack of lamb, thoroughly dried
- 1½ Tbsp avocado oil (or other vegetable oil with a high smoke point)
- kosher salt
- freshly ground black pepper
- 5 cloves garlic, minced
- 1 Tbsp fresh rosemary, finely chopped
- 2 tsp English mustard powder
- 1 tsp olive oil
- 2 tsp dried mint
Instructions
- Generously salt and pepper the meat all over and refrigerate either on a plate or in a container for 24 hours to season. This will make a huge impact on the flavor of the meat inside.
- Once the lamb has seasoned, preheat your oven to 450°F. Pour your avocado oil into a skillet on high heat. Once the oil is rippling, sear the meat until brown on all sides (about 2 minutes per side). Remove from the heat and set aside to let cool enough to handle.
- Rub the entire meat with the mustard powder.
- Blend the rosemary, mint, garlic, and olive oil. Pat the mixture all over the meat. Place in an oven-safe dish or pan Cover the ends of the rib bones with aluminum foil.
- Roast for 12-18 minutes, depending on the doneness you're striving for. I use a meat thermometer to check for doneness- I shoot for 130-135°F for medium-rare, 135-140°F for medium, and 145-145°F for medium-well. These temperatures are about 5°F less than what you'd expect to account for the fact that the meat will keep cooking for a few minutes after it's removed from the oven. Rest your rack of lamb for 10 minutes, loosely covered, before carving or serving whole to carve at the table.