Instructions
Prepare & marinate the lamb
If not already done, ask your butcher to “french” the rack (trim excess fat and expose bones).
Pat the lamb dry with paper towels.
Season all sides generously with salt and pepper.
In a bowl, mix garlic, rosemary, thyme, parsley, oregano (if using), olive oil, and Dijon mustard into a paste.
Rub the herb-mustard paste all over the meaty side of the rack (and lightly on the other side).
(Optional) Cover and refrigerate for a few hours or overnight to let flavors infuse (this helps deepen flavor).
Remove from fridge about 30–60 minutes before roasting so the meat comes closer to room temperature.
Sear & roast the lamb
Preheat your oven to around 400 °F (200 °C) (or between 400–425 °F, depending on how “hot” you want to roast).
In an ovenproof skillet or heavy pan over medium-high heat, heat some olive oil until shimmering.
Sear the rack fat side down, then the opposite side, until both sides are nicely browned (about 2–3 minutes per side).
Transfer the lamb (if in skillet, you can directly into oven; otherwise move to a roasting pan) with fat side up.
Roast in the oven until internal temperature reaches your desired doneness:
Rare: ~ 120–125 °F (49–52 °C)
Medium-rare: ~ 130–135 °F (54–57 °C)
(It will carry over heat while resting, so pull out a few degrees lower.)
For medium-rare, this often takes 15–20 minutes, depending on thickness.
Once done, remove lamb from oven, cover loosely with foil, and let rest for 10 minutes before slicing.
Make the port reduction sauce
While the lamb rests (or earlier, if preferred), prepare the sauce.
In a saucepan over medium heat, melt butter. Add shallots and garlic, sauté until softened.
Add port wine, stock, (and optional red wine or splash of cranberry juice) and bring to boil.
Reduce heat and simmer until the sauce is thickened and slightly reduced (say by half).
Taste, adjust seasoning, and optionally add a little balsamic or a few cranberries (or cranberry sauce) for tang and color balance.
If desired, strain the sauce to remove solids for a silky finish.
Serve
Slice the rack into individual chops (single ribs or “double chops,” whichever your preference).
Arrange on a warmed platter, pour or drizzle some of the port reduction sauce over or alongside.
Serve with your chosen roasted vegetables and greens. Garnish with fresh herbs if desired.
Tips & Variations
Using fresh herbs gives the best aromatic impact. Dried herbs can be used in a pinch, but reduce quantity.
The mustard helps the herb crust adhere and gives a tangy layer.
Don’t skip the resting step — it ensures juicier meat.
For stronger tartness, a bit of cranberry (fresh or sauce) in the reduction can elevate the dish.
Adjust roast time based on the rack’s thickness and your oven. Always use a meat thermometer as your guide.
If you like, after searing the lamb, you can also press a breadcrumb + herb mixture over the herb mustard, making a crisp crust.
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