Last Updated on January 31, 2025
Celebrate the season with this Holiday Rack of Lamb with Herb Oil! Juicy, tender lamb lollipops are seared to perfection and finished with a vibrant mix of garlic, parsley, and rosemary-infused olive oil. Simple, elegant, and packed with bold flavor!
Holiday Rack of Lamb with Herb Oil
This elegant Herb-Crusted Rack of Lamb features tender, juicy lamb lollipops seared to perfection and finished with a fragrant garlic-herb oil. A simple yet flavorful dish that’s perfect for any special occasion!
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Servings: 4
Ingredients
- 1 rack of lamb
- 2 tbsp olive oil
- 1 tsp sea salt (or truffle salt)
- 2 cloves garlic (minced)
- 1 small bunch parsley (chopped)
- 1 sprig rosemary (chopped)
- 1 cup olive oil
Instructions
Preparation
- Prep the Lamb: Pat the rack of lamb dry with paper towels. Slice into lollipops by cutting between the bones. For a stunning presentation, leave the last chop with two bones.
- Season: Drizzle each lollipop with olive oil and season generously with sea salt or truffle salt.
How to Cook
Sear the Lamb
- Heat a large skillet over high heat until it’s sizzling hot.
- Sear each lamb lollipop for 1–2 minutes per side, or until golden brown.
- Check the internal temperature; for medium-rare, aim for 130°F. Adjust cooking time as needed.
Make the Herb Oil
- While the lamb rests, combine minced garlic, chopped parsley, rosemary, and olive oil in a bowl. Mix well.
Finish the Dish
- Drizzle the herb oil generously over the lamb lollipops while they rest to infuse them with fresh, fragrant flavor.
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Michelin-trained and meat-obsessed, Chef Jason McKinney is all about bold flavors, fire, and making cooking crazy delicious. With a background in fine dining and a passion for hospitality, he’s dedicated to bringing people together through unforgettable culinary experiences, education, and high-quality ingredients. When he’s not leading ButcherBox cooking classes or perfecting the perfect steak, he’s training for his annual Ironman—because balance, right?
